These represent what I believe is the perfect chocolate chip cookie – puffy. I know a lot of people love flat cookies, UT I prefer mine to be puffy. I added a tsp of cornstarch to the dough to help with that and also chilled the dough for 2 hours.
Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount. Also, form your individual doughs into cylinders and chill your dough for a few hours before baking.
- 1/2 cup butter, cold and grated
- 1/2 cup crisco
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 3.4 oz vanilla pudding mix
- 1 tsp cornstarch
- 1 1/2 tsp baking soda
- 3 1/2 cups flour
- 2 cups chocolate chips
Directions – in a bowl, cream butter, crisco, sugar, and brown sugar. Add egg and vanilla. Blend in pudding mix. Fold in flour, baking soda, and cornstarch. You may need to use your hands to blend completely the dough together. Fold in chips. Scoop out 2 tbs of dough and corn tall cylinders. Chill a few hours. Preheat your oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper or nonstick baking liners. Stagger cookie cylinders on sheets. Bake 12 minutes (light golden patches on top). They will be a little undercooked on top, but will firm up as they cool. Store in covered container.
Thanks so much for stopping by today. If you make these, let me know how they turn out.