Why is it these little hearts, with sappy little messages, can make everything seem right with the world? I suppose I should not question why, just ride the wave of euphoria...did that just sound crazy? I swear though, I bought my first bag of the year of conversation hearts yesterday morning and the day just seemed happier, the future brighter. Maybe I am cracking and this is the first sign; I will know for sure if my cereal starts dictating commands. Whatever the case, the boys and I enjoyed munching on some of these simple candies yesterday afternoon.
What I love most about this recipe from all other recipes is that they are so soft, and I love using French Vanilla pudding mix because the cookies come out orgasmically delicious. I have also noticed the cookies tend to maintain a little more substance then the other chocolate chip recipes that tend to spread out into more of a wafer then a cookie.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed brown sugar
1/4 cup sugar
1 (3.4 ounce) package instant vanilla pudding mix
1 1/2 teaspoons vanilla
2 large eggs
2 cups semisweet chocolate chips
1 cup walnuts, chopped (optional)
1.Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper or silicone liners.
2.In a medium bowl whisk together the flour, baking soda, and salt and set aside.
3.In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes.
4.Add sugars gradually, beating until light and fluffy, about 2 to 3 more minutes. Stop once or twice to scrape down the sides of the bowl with a rubber spatula if necessary.
5.Beat in the instant vanilla pudding mix until blended.
6.Add the eggs, one at a time, beating well after each addition and then the vanilla beating until smooth.
7.Scrape down the bowl again to make sure everything is well combined.
8.Stir in the flour mixture just until incorporated.
9.Stir in the chocolate chips and nuts if using.
10.Drop by heaping tablespoons (or cookie scoop) onto lined cookie sheets, leaving about 2 inches between cookies.
11.Bake for about 10 to 12 minutes or just until lightly golden brown around the edges.
12.Cool on baking sheets for a minute or two, then transfer cookies with a thin metal spatula to wire racks to cool completely.
13.Store in an airtight container.
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