It finally happened. I succumbed to baker’s block. When I have writer’s block, it’s no big deal because I just bake and then write about the experience. But baker’s block? How was I supposed to get over that?
To get through the slump, I turned to an old standby: chocolate chip cookies. My grandma gave me the recipe I use most often because I like its special ingredient, instant pudding mix. It is not necessary to make the pudding. Simply add the dry mix to the batter, and prepare to enjoy a delightfully tender cookie. Seriously, this chocolate chip cookie is like a regular chocolate chip cookie that went on vacation and came back in a much better mood.
I used vanilla pudding mix tonight and added in both semi-sweet chocolate chips and white chocolate chips. In the past, I used chocolate pudding mix with equally satisfying results. I have always wanted, but have yet to try, butterscotch pudding mix.
All day long I wondered about what new and interesting thing to bake tonight, and for the first time since I began this project I was not looking forward to baking. So I went back to basics. And you know what? It was really nice.
Chocolate Chip Cookies
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) butter
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 – 3.4 ounce package instant pudding mix, chocolate or vanilla
- 1 teaspoon pure vanilla extract
- 2 eggs
- 2 cups chocolate chips
- optional: 1 cup walnuts
- Whisk together the flour and baking soda and set aside.
- Cream the butter and sugars together.
- Add the instant pudding mix and vanilla extract and beat until well blended.
- Add the eggs, one a time, beating well after each addition.
- Stir in the chocolate chips, and if desired, the walnuts.
- Drop by rounded tablespoons onto an ungreased cookie sheet.
- Bake at 350 degrees for 10 minutes or until light golden brown.