Day 11: Chocolate Chip Pudding Cookies

So I’ve been playing external flashes as of late. The SB 600 is a little bulky for my taste, so I used my dad’s SB 400 for these pictures. It’s the perfect size for me! It’s kinda cute, too… It makes my camera look a bit like Wall-E. I don’t know why I never used external flashes before.. they make a heck of a difference in pictures!

I’m so excited because I’ll be going to the Lakers game tomorrow night all thanks to my friend, Matt! First game I’ll be going to this season. Let’s hope they learn how to step up and play better– the Christmas game was SO disappointing. I’m not gonna lie, I miss Luke Walton a little bit.

Day 11 of my twelve days of cookies: I adapted these from Natalie’s Killer Cuisine— it makes about 4 dozen cookies. These were definitely a moist and chewy cookie. The pudding does that– it keeps them moist for days. Not only that, but look at the shape of these cookies! They turned out perfect! They rose beautifully and maintained their shape. Although, I’m not gonna lie.. nothing beats my favorite Chocolate Chip Cookie recipe (I just noticed how similar these cookies look to them!).

• 1 cup Butter (2 sticks), softened
• 3/4 cup Brown Sugar
• 1/4 cup Sugar
• 2 Eggs
• 1 1/2 tsp Vanilla
• 2 1/4 cups AP Flour
• 1 Vanilla Pudding (3.4oz) Mix by Jello (I used the bigger mix and probably used about 3/4 of it)
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 3/4 cup Chocolate Chips

preheat oven to 350 degrees

1. Cream the butter and sugars together, about three minutes. Next add the eggs and the vanilla.
2. In a separate bowl combine the flour, dry pudding mix, baking soda and salt. Add to the wet mixture and mix until combined.
3. Add the chocolate chips and combine again.
4. Scoop out tablespoon sized scoops and roll in a ball, having at least 1.5 inch space between each cookie.
5. Bake 11 minutes and remove from the oven. Let cool on the baking sheet 2 minutes before moving to a cooling rack.