Today I’d love to introduce to you a very dear friend of mine and a brand new contributor here at Time-Warp Wife! Janelle from Comfy in the Kitchen will be blessing us once a month with one of her amazing recipes!

For my first guest post on Time Warp Wife, I felt it would be very relevant to share a recipe I made for Darlene. Yes, these very cookies were sent from my Ohio kitchen and arrived (totally crumbled) on her doorstep in Canada. They were sent as a personal “Thank you” for helping me begin my blogging journey on “Comfy in the Kitchen”. You see, not only is Darlene an encouragement to women publicly, she also gives so much of herself “behind the scenes”. I can’t tell you what a big help she has been to me over the years.

Her servant’s heart and open testimony drew me in and made me her forever friend.

Now on to the recipe….

On my list of favorite things to eat, ever…. sits the good ole fashioned chocolate chip cookie. Who can resist these hot, buttery, gooey, chocolatey little dollops of goodness?! The only thing is… many of us don’t know how to make them just so! In fact, it took me years to figure out exactly what to do to make them crispy on the outside, gooey on the inside, dense, buttery and fluffy! Some of my failed attempts had my cookies flat..burnt..too gooey…not buttery enough..and the list goes on. Learn from my mistakes and begin your cookie making journey with a winning recipe you will make over and over again!!!! This is a winner.

Mix together 1 cup butter (2 refrigerated sticks put in the microwave for 20 seconds) , 3/4 cup brown sugar, 1/4 cup sugar, 1 tsp vanilla, 1 small box of vanilla instant pudding dry mix.

Mix ingredients well with a hand held mixer.

Add 2 eggs and mix well.

In a separate bowl, combine 2 1/2 cups all purpose flour, 1 tsp baking soda, 1 tsp salt. By combining these dry ingredients, it will help distribute them evenly within the cookie dough. Add them to the wet ingredients, mix well. Then, add 12 oz of semi-sweet chocolate chips. You may also add nuts if you desire.

After the dough is made, place it in the refrigerator for 1 hour…this is an important step! Then, scoop in heaping Tbsps onto an un-greased cookie sheet and bake in a pre-heated 375 oven for 10-12 mins, or until golden.

After the cookies are taken out of the oven, keep them on the cookie sheet for about 2 mins..they will continue to cook and will keep their shape better this way.

Carefully use a spatula to transport cookies onto a wire rack to cool.

 

 

 

 

 

 

 

 

 

 

Now, pour yourself a cold glass of milk and enjoy warm chocolate chip cookie bliss!

 Ingredients:

2 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 cup butter (softened)

3/4 cup brown sugar

1/4 cup white sugar

1 small package instant vanilla pudding mix

1 tsp vanilla

2 eggs

12 oz semisweet chocolate chips

Instructions:

Preheat oven to 375

Combine flour, baking soda and salt. Set aside. In a large mixing bowl beat together butter, sugars, vanilla and pudding mix. Add eggs, mix well. Add flour mixture , mix well. Stir in chocolate chips. Place in refrigerator for 1 hour. Place heaping Tbsp of batter onto un-greased cookie sheet and bake until golden (10-12 mins). Take out of oven and let sit for 2 mins before transporting to a wire rack. Enjoy!

Janelle Nehrenz
Comfy In The Kitchen