Food You Can Eat: Chocolate Chip Pudding Cookies

First things first:  When I used to work for Vanderbilt Children’s Hospital, I worked with an Occupational Therapist who brought cookies to work one day.  Well, I’m certainly not going to let a good homemade cookie go by me, so I grabbed one.

Then I grabbed another.

And another, and … well, you get it.

Anyway, I begged her for the recipe and have been making it ever since.  I don’t even remember her name, but by God I know this cookie recipe.

A caveat before we get stared:  For the chopped nuts, I used some of the raw pistachios that I typically reserve for baklava.  It was quite tasty.

Here’s what you’ll need:

2 ¼ C. Flour

1 tsp Baking Soda

1 C. Butter, softened

¼ C. Sugar

¾ C. Brown Sugar

1 Pkg. Instant Vanilla Pudding Mix

1 tsp Vanilla

2 Eggs

1 C. Nuts, chopped

12 oz. Chocolate Chips

Mix together the flour and baking soda and set aside.

Combine together the butter, sugars, pudding mix and vanilla.  Now, remember:  don’t be lazy.  Don’t just dump that shit in there because the butter won’t absorb it as well, or as evenly, and the texture of the cookies will suffer.  If the cookies suffer, so will you. 

So, add the sugars slowly until they are absorbed into the butter.  Same thing with the pudding mix.  Once all that stuff is in there, beat until smooth and creamy.  Then beat in the eggs until fully incorporated.

Turn down the mixer speed and gradually add the flour mix so it doesn’t coat your entire kitchen in a layer of white dust.  Stir in the chocolate chips and nuts.

Drop by the tablespoon onto a greased or lined cookie sheet.

Bake for twelve minutes at 375 degrees, or until medium-brown.

Holy shit these cookies are so good.