i've never met julie
, but these cookies are beautiful
. as legend has it, she would bake them to a 4" diameter
. thanks to the pudding
, they stay soft and chewy
1 cup margarine
(2 sticks) softened
2 cups white sugar
1 cup packed brown sugar
2 tsp. vanilla extract
1 package (6 oz.) instant pudding (chocolate
4 cups flour
2 tsp. baking soda
1 bag mini chocolate chips (12 oz.)
1/2 tsp. salt
oven 350 degrees fahrenheit
en butter in microwave, one minute; cream butter with sugars.
Add eggs, beat til smooth.
Add instant pudding and vanilla.
Mix flour, baking soda, and salt. (When adding flour to wet
ingredients, mix by hand
- dough will become thick.)
Add chocolate chips.
Set mixture in refrigerator for at least half an hour.
Drop by tablespoon for smaller cookies (twelve to fifteen per tray); roll by hand for larger cookies (four to six per tray).
Bake 10-12 minutes for smaller cookies; 15-17 minutes for larger cookies.
Remove to cooling rack/paper towel after about one minute.
(can be frozen - tasty
when cold; bland
when thawed. i recommend eating them right off the pan, so that you burn away your palate
... keep milk
the secret to this dessert is the pudding - i prefer chocolate, but some prefer vanilla. to each his own, to all the cookie.