Soft Bake Chocolate Chip Cookies

I have spent some time looking for different ways to make good chocolate chip cookies. My definition of good is firm around the edges and chewy all the way through. I found a couple of recipes that included pudding mix, so I started working with them until I finally settled on the ingredients here. It took a couple of tests - and additions/subtractions of different ingredients as well as adjustments in the baking time (which really seems to fluctuate depending on the size of the cookies more than anything else).

Ingredients

1 cup of butter

1 cup brown sugar

1/4 cup white sugar

1 3.4 ounce package of instant pudding (vanilla - although you can experiment with others)

2 eggs

1 tablespoon vanilla extract

2 1/4 cups of flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon of salt

1 12 ounce bag of semisweet chocolate chip cookies

Cooking Directions

Heat the oven to 325 degrees.

Put the soft butter in a mixing bowl. Using a hand blender, cream together the butter and both sugars. Mix in the instant pudding (not prepared - just the mix). Once blended, add the vanilla and eggs.

Sift together the flour, baking powder, baking soda and salt. Then blend in the flour mixture (I normally add a little at a time, combine with a spatula and then mix thoroughly with the hand blender).

Stir in the chocolate chips.

Place mixture in the refrigerator for about an hour (optional) to make it easier to scoop. Using a melon baller or cookie scoop, place round spoonfuls on ungreased, parchment paper lined cookie sheet. These don't spread much, so you can put them relatively close together.

Bake for 12 minutes (if using larger scoops, bake for 15-17). When the edges are slightly browned, they are done. Cool on a cooling rack.