Secret Ingredient Chocolate Chip Cookies

The secret ingredient in these cookies helps them stay soft. And I have to say, it seems to make them bake up attractively. Can you guess what it is?

Instant pudding.

I've heard of this 'secret ingredient' off and on and have seen a couple of recipes here and there. I finally made them and now understand what all the fuss is about. It does not affect the taste and make the cookies super sweet as you might expect.

Ovens vary and I found that in my oven the cookies baked faster than the time suggested in the recipe I used. So I'm leaving a big window (8-12 minutes) for you. Check your first batch at 8 minutes and plan your baking time from there.

As a side note, after I made these the first time I took some with me to my jury deliberation. Everyone loved them. So now, in my mind, these will always be "Jury Duty Cookies."

SECRET INGREDIENT CHOCOLATE CHIP COOKIES
adapted from Award Winning Soft Chocolate Chip Cookies on Allrecipes.com

2 1/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 (3.4 oz) pkg. vanilla instant pudding mix
2 eggs
1 tsp. vanilla
1 (12 oz) bag semi-sweet chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Beat in the instant pudding mix (dry) until blended. Stir in the eggs and vanilla. Blend in flour, baking soda, and salt. Add chocolate chips and nuts (if using). Drop by rounded spoonfuls (I use a medium-sized cookie scoop) onto ungreased cookie sheets and bake for 8-12 minutes or until edges are golden brown. Cool on pan for 5 minutes before removing to wire rack.