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Chewy Chocolate Chip Cookies

March 10, 2011

Paul and I gave up chocolate and chips for Lent.  Chocolate is my vice; chips are his.  To make it a bit easier on the both of us, we decide to team up and banish them together.  We did the same thing last year, so we know it’s tough – but a great feeling when the 40 days are through and you’ve done it.

Luckily, we don’t have any cookies left in the house – they were gobbled up long ago.  I’m not sure I could handle denying myself if they were still sitting on the counter.  That being said, you probably haven’t given up chocolate for Lent, so I’ll share the recipe for your benefit!

There’s an extra secret ingredient in this recipe.  That may be an exaggeration, but I’ve never seen it in another recipe.  I feel like it’s “cheating” a bit, akin to baking a cake from a mix and calling it your own.  Nevertheless, I do take credit for these delicious cookies every time I bring them somewhere – and they’re typically a hit!

Chewy Chocolate Chip Cookies

Recipe from Sarah; similar recipe found at Stephanie’s Kitchen


  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 (3.4 oz) package vanilla instant pudding*
  • 1 tsp vanilla
  • 2 eggs
  • 8 oz chocolate chips*
  • 1 cup chopped nuts (optional)


  1. Mix flour and baking soda; set aside.
  2. Cream butter and sugars in a large bowl.  Add pudding, vanilla, and eggs.
  3. Gradually add flour mixture, chocolate chips, and nuts.
  4. Drop dough by rounded spoonfuls onto an ungreased cookie sheet.
  5. Bake at 375 for 8-10 minutes.

*You can use vanilla pudding for traditional cookies or chocolate pudding for a different twist.  Just about any kind of chip or nut is tasty too!


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