Scrapbooking without chocolate is kinda like going to book-club without wine. Pointless, I know! And while I'd like to be that perfect mommy that has a warm plate of chocolate chip cookies waiting for the kids when they get home from school, that just doesn't happen at my house. So what are these yummy looking cookies for, you ask?
As it so happens, I am leaving Wed for my scrapbooking cult's group's annual trip to Lake Chatauqua. And as I said before, you can't have scrapbooking without a little chocolate thrown in. I found this awesome recipe on Confessions of a Cookbook Queens website, who had a guest blogger from Whisk-Kid, who got the recipe from Two Peas and Their Pod. If the recipe trail goes any farther than that, too bad, it's mine now.
What's the secret ingredient in these cookies? Vanilla Pudding Mix! Yep, They are called Vanilla Pudding Chocolate Chip Cookies but for the sake of simplicity, I am just going to call them Becky's Scrapbooking Cookies.
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz package of vanilla instant pudding mix
2 eggs
1 tsp vanilla
1 1/2 cups semi-sweet chocolate chips
Preheat your oven to 350F. I have nonstick silicone cookie sheets, but if you don't Whisk-Kid recommends lining two baking sheets with parchment paper.
Combine the flour, baking soda and salt in a medium bowl and set aside.
In a mixing bowl, beat together the butter and sugars until light and fluffy. This takes a few minutes. Next, beat in the pudding mix. Crack in the eggs one at a time, beating well. Add vanilla. Beat some more.
Add half of the flour minture to the batter and mix just to combine. Scrape down the bowl and add the remaining half, mixing until fully incorporated. Make sure to lick the beaters clean. This is seriously the best cookie dough I ever had and I was half tempted to skip the baking all togther. But if you prefer your cookies actually cooked then go ahead and stir in the chocolate chips. the original recipe called for 2 cups. I shrank that down to 1 1/2 because the dough was so good I wanted to be able to taste it in the finished cookie and not just the chips.
I used a tablespoon to scoop out the dough and make balls. I had enough dough left over to make a third sheet of cookies. Bake 10-12 minutes, until slightly golden. Let cookies cool on sheet for 2-3 minutes, then move to cooling racks. 
All right, so I am not so cold hearted that I won't share 1 cookie with my kids, but they only get 1! The rest are coming with me to New York.
This post is linked with Someday Craft (button in sidebar)
Have a great week everyone! You won't be hearing from me again until Monday!
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These look awesome, Becky!! Can't wait to try them!
Posted by: Cheryl S | May 10, 2011 at 11:07 PM
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