I have a weakness for cookies, all kinds of cookies, but I have a special place in my heart/stomach for chocolate chip cookies. They are my all-time favourite. I like them flat or puffy, chewy or crisp, as long as they are chocolate chip.
These giant puffy chocolate chip cookies are amazing! Firstly they are huge! Secondly they are soft and moist and full of chocolate!
What you need,
¾ cup butter, softened (I used salted like I always do)
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
1 tsp. vanilla extract
2 cups all-purpose flour
1 (4 serving sized) package of instant vanilla pudding mix (not sugar free)
1 tsp. baking soda
Pinch of salt if you decide to use unsalted butter
2 cups semi-sweet chocolate chips
In a large bowl combine the butter and sugars. Beat with an electric hand mixer until light and fluffy. Add the egg and beat until well incorporated. Stir in the vanilla.
In a separate bowl whisk together the flour, pudding, baking soda and salt if you are using it.
Add the dry ingredients to the wet and beat until no flour streaks remain.
Stir in the chocolate chips.
Using a ¼ cup scoop, measure out the dough into mounds onto a plastic wrapped covered plate. I got 14 cookies.
Press each cookie down just slightly to flatten the tops. Place the cookies into the fridge for 3 hours to chill completely before cooking.
Heat your oven to 350 degrees. Line 2 baking sheets with a Silpat mats.
Place the chilled cookie dough onto the pans and bake for 11-12 minutes, just until the edges begin to brown and the tops of the cookies look set.
Let the cookies cool most of the way on the baking sheets before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to week or in the freezer for up to month.
These cookies are fantastic! They are so huge you only need to eat one, but you will want to eat two!
Recipe from Averie Cooks