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Dairy
Easy
12 Servings
Allergens 
20 m
Diets
Despite our increasingly sophisticated palates, one thing that still excites people is a good chocolate chip cookie. I’ve had countless requests for these cookies, even – surprisingly – for high-end affairs. The recipe has become so popular that I know it in my sleep. This dairy version with butter and Rosemarie Harmony milk chocolate takes it to the next level. Yield: 30 (3-inch) cookies or 10 (5-inch) jumbo cookies
1 cup (2 sticks) butter
3/4 cup dark brown sugar
1/4 cup sugar
2 eggs
1 teaspoon Gefen Vanilla Extract
3/4 (2.8-ounce) package instant vanilla pudding
1 teaspoon baking soda
2 and 1/4 cups flour
1 (9-ounce) bag Glicks Chocolate Chips
2 (3- and- 1/2-ounce) bars Rosemarie Harmony Chocolate, broken into chunks
Preheat oven to 375 degrees Fahrenheit. Line baking sheets with Gefen Parchment Paper.
In the bowl of an electric mixer, cream butter and sugars. Add eggs and vanilla and mix to combine.
Add pudding mix, baking soda, and flour. Mix until just combined. Add chocolate chips and mix once more.
Drop tablespoonfuls of cookie dough onto prepared baking sheets, spaced two inches apart. (For jumbo size, use 1/4 cup dough per cookie.) Bake for 12 minutes.
After removing cookies from the oven, press chocolate chunks into cookies (this must be done while they are warm). Let cool.
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