Down Home Cooking Recipe #03- Best Ever Chocolate Cookies

These cookies are a household favorite; they disappear almost as quick as it takes to bake them! What is even better is I always have the ingredients on hand and they are easily adaptable. You can omit the cream, pudding and white chocolate chips, or add raspberry extract or jam like thumb print cookies. Whatever your tastes take you, they turn out great. Like a soft, moist brownie fresh out of the oven. YUM!

Yield: 36 servings

What you Need:

• 1 cup butter or margarine, softened
• 1 1/2 cups sugar
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2/3 cup baking cocoa
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 pkg of chocolate pudding
• 2 tbsp cream (I use my hazelnut creamer)
• 2 eggs
• 1 16oz pkg white chocolate chips 

How to Make:

1) In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cream. 


2) Combine the flour, cocoa, baking soda, pudding and salt; gradually add to creamed mixture. Add White chocolate chips. Cover and refrigerate for 1 hour or until easy to handle. 


3) Roll into 1-in. balls. Place on ungreased baking sheets. You can flatten the cookies with a fork at this point, but is not necessary. Bake at 350 degrees (f) for 8-10 minutes or until the edges are firm.