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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 26g Recipe makes 36 cookies) |
||
| Calories 159 | ||
| Calories from Fat 77 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.6g | 13% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 105mg | 4% | |
| Potassium 63mg | 1% | |
| Total Carbohydrate 20.7g | 6% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 13.9g | ||
| Protein 1.6g | 3% | |
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 3/4 cup packed brown sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1/4 cup sugar
- 1 (4 ounce) package instant vanilla pudding
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 2 eggs, beaten
- 2 cups chocolate chips
Directions
1
Preheat oven 350 degrees.2
Combine flour and baking soda.3
In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.4
Mix until well blended.5
Add eggs and mix well.6
Beat in the flour mixture.7
Stir in chocolate chips.8
Drop by rounded teasponful and bake 10-12 minutes.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Drop
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Mrs.Stanley
On Nov 5, 2009
THE best chocolate chip cookies! Even my hard-to-please husband LOVED them. I used all butter instead of butter / shortening, and used Reese's Pieces in half the batch, and mini chocolate chips in the other half. So good! I will omit almond extract next time (personal preference) but these are THE BEST. Can't wait to try with chocolate pudding instead of vanilla. Thanks!!
From: Crystal W
On Oct 31, 2009
Very good flavor! We also used chocolate pudding as we didn't have any vanilla, and they turned it great! Would definitely like to try it with vanilla next time! Thanks!
From: Sharlene~W
On May 22, 2002
These were excellent! I left out the almond extract and used all butter instead of half shortening and half butter. Could be made with a variety of flavors of pudding and chips. Imagine chocolate pudding and peanut butter chips or butterscotch pudding and chips. I will be making these often and try every possibility!
From: J. Michael Long
On May 6, 2002
Wonderfully soft cookies! In fact, they were so soft coming out of the oven, I was paranoid that the first batch was under cooked. But once they cooled alittle they were still soft and very delicious. One variation I did, I used instant chocolate pudding mix and put a chocolate mini-kiss ontop of each cookie before putting in the oven. it made a real chocolate overload!
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