The chocolate chip cookies I made last week were really good the same day, but once the next day rolled around, they were really hard and really chewy. However, I really really liked the roasted almonds, so I went back to my staple chocolate chip cookie recipe and made it with the roasted almonds. These were so good, just the right soft-&-chewy-ness!
My staple chocolate chip cookie recipe can be found on AllRecipes. The key ingredient to this cookie is the vanilla pudding mix (I believe). If you love soft & chewy chocolate chip cookies, then these are a must try!!
My Staple Chocolate Chip Cookies with Roasted Almonds (adapted from AllRecipes)
2 1/4 cup All-Purpose Flour
1 tsp Baking Soda
1 cup Butter, softened
3/4 cup Packed Brown Sugar
1/4 cup Sugar
1 (3.4 oz) package Instant Vanilla Pudding Mix
1 tsp Vanilla Extract
2 cups Semisweet Chocolate Chips
1 cup Chopped Roasted Almonds
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto parchment paper-lined cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.