Now for some reason my cookies were a bit flatter than hers were. It could have been the extra egg I tossed in mine. I've noticed that my chickens are not always consistent in the size of egg they lay, so I'm not always sure if I'm getting 2 large eggs or 2 mediums or a large and a medium, and I'm often left to guess how much egg I'm actually using. Have I ever mentioned that I have chickens? I do- three lovely, well-fed, cheery little hens. Two of them are industrious layers, and one is a free loader that only lays when she feels like it. Their eggs have lush dark yolks, the whites separate so easily and whip up beautifully. Fresh eggs are a marvelous thing.
Chocolate Chocolate Chip Cookies
Recipe from Lindsey M.
Pictures by Caroline
1 cup butter, softened
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup white sugar
3/4 cups brown sugar
1 package instant chocolate pudding
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
- Preheat oven to 375 degrees F. In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine butter, pudding mix, white and brown sugar, and vanilla. Mix until smooth. Add flour mixture a little at a time, mixing until combined.
- Add each egg one at a time, mixing in between until creamy and doughy. Add chocolate chips and stir until combined.
- Scoop heaping spoonfuls of dough onto an ungreased cookie sheet. Bake 10-12 minutes. Cool on wire rack.