When it comes to cookies, I prefer a soft cookie. Don’t get me wrong, the crisp ones are good too, I just prefer mine to be on the soft side. 🙂
What makes these chocolate chunk cookies so soft? There’s a box of instant pudding mix added into the batter. Yes, that’s right…instant pudding mix in the batter! I suppose you could experiment by using different flavors of pudding mix in this cookie recipe, but I tend to stick with vanilla.
Soft Chocolate Chunk Walnut Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 (3.4 ounce) package Jell-O Instant Pudding & Pie Filling mix (vanilla)
1/2 cup Lucerne Best of the Egg, Egg Beaters, or other egg substitute (or 2 eggs)
1 teaspoon vanilla extract
1 (10 ounce) package semi-sweet chocolate chunks
1/2 cup chopped walnuts
Preheat oven to 350 degrees.
In a medium bowl, combine flour, baking powder and baking soda. Set aside.
In mixing bowl, cream butter and sugars together. Beat in instant pudding mix until well blended. Stir in egg substitute and vanilla.
Gradually add flour mixture to mixing bowl. Mix until well combined.
Fold in chocolate chunks and nuts.
Drop by rounded spoonfuls onto ungreased cookie sheet.
Bake for 10 to 12 minutes. (edges should be golden brown)
Cool on wire rack. Makes approximately 4 dozen cookies.
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