These are good. Notice I didn’t use the words “absolutely spectacular,” because they’re not. In my opinion, they were just good. I gave a ton of them to a friend and his wife, and they liked them. But they didn’t exactly way they were “mind-bendingly and outrageously delicious.”
The flavor was very good, but they were, for lack of a better term, flaccid. This is the last disappointing recipe I’ll use from salon.com.
Give them a try, you may love them. Or steal the banana pudding idea and use it in a better choco-chip recipe.
What you’ll need:
- 2 sticks softened butter
- 0.5 cups white sugar
- 0.5 cups light brown sugar
- 2 eggs
- 1T pure vanilla extract
- 1 box instant banana cream pudding
- 1.5 cups all-purpose flour
- 1t baking soda
- 0.5t teaspoon salt
- 1 cup dark chocolate chips
- 0.75 cups crushed Nilla Wafers
What do to:
Line 2 baking sheets with parchment paper.
In a large bowl, beat the butter and sugars until light and fluffy. Beat in the eggs, vanilla extract and dry pudding-mix until well combined.
Then, beat in the flour, baking soda and salt until just combined. Last, stir in the chocolate chips and crushed cookies with a large spoon.
To prep for baking, drop tablespoon-sized scoops of cookie dough onto the parchment-lined baking sheets, about 2 inches apart. Make sure to keep them far apart—these things really spread when cooking.
Chill the dough scoops in the refrigerator for 30 minutes. Begin heating your oven so it hits 350°F when the 30 minutes is up.
Bake for 8 – 12 minutes, until the edges just begin to turn golden brown.
Remove the baking sheets from the oven and let the cookies cool for 8 to 10 minutes before transferring them to a wire cooling rack.