I like to experiment with Chocolate Chip Cookies. There are so many out there that claim to be the “best” or “stay soft” or “stay crunchy”… some add vinegar, some add molasses. These add ovaline for flavor and vanilla pudding mix (which really just boils down to extra vanilla and corn starch) for consistency. And they are “aged” overnight and are deliciously huge. Nom nom nom!
Ingredients
4 cups all-purpose flour
1 package Vanilla Pudding mix (not made into pudding)
1/4 cup Ovaltine (malted milk powder)
2 teaspoon baking soda
2 teaspoon salt
2 cup (4 sticks) butter, softened
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
2 teaspoon vanilla extract
4 large eggs
20 ounces (2 bags) Chocolate chunks or Ghiradrdelli Dark Chocolate Melting Wafers
Directions
Line a baking sheet with wax paper (note: this baking sheet is not what you will bake on. This is for chilling)
Combine flour, baking soda, vanilla pudding mix, Ovaltine and salt in small bowl. Cream together butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the dry mixture. Stir in chocolate chunks or wafers.
Using a 1/4 cup measure, disher or ice cream scoop, scoop dough into mounds. Place onto the wax-paper lined baking sheet. Chill for a minimum of 4 hours or overnight.
Preheat oven to 350F. Line baking sheets with silpat or parchment paper. Move 4 or 5 cookie dough mounds to each baking sheet. Bake for 14 to 18 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
