Pudding Drop Cookies

There's nothing like getting a package in the mail. 

Particularly when you are a starving-for-good-food college student. And particularly when you see your mother's name as the return sender. 

The long walk back to your cinder-block dorm seems much longer and your roommate's eyes peek interestedly over the top of her sociology textbook as you finally flop down on the bed across from her. And friends and hallmates are all-of-the-sudden popping in and dipping their hands into your opened package, one...twice...thrice....

All because you all know that the box contains this chocolatey goodness. Light as air and reminiscent of chocolate mousse, this cookie was the favorite among my college friends. And it was mom's favorite to send because they keep well. And, let's face it, because we all loved her for it. 

Pudding Drop Cookies

Makes 32 cookies

2 1/2 cups flour

1 tsp. baking soda

1 cup butter (2 sticks), softened to melting

1/4 cup brown sugar

1/4 cup white sugar

1 3 oz. package chocolate instant pudding (unprepared)

1 tsp. vanilla

2 eggs

2 cups chocolate chips

Mix flour and baking soda together in a medium sized bowl. Set aside.

In a separate bowl, whisk together: butter, sugars, pudding mix and vanilla.

You can also do this in a standing mixer or use a hand mixer. 

Whisking will give you muscles though!

Whisk in the eggs.

The dough will be so utterly beautiful. Like a mousse.

Gradually mix in the flour mixture.

(This is where it'll start to get tough to stir if you do it by hand)

Then stir in the chocolate chips until just combined.

Drop by tablespoonfuls onto ungreased cookie sheet.

(I always use parchment for any cookie I bake)

These cookies don't spread so you can really crowd a lot onto one sheet.

Bake for 8 - 10 minutes at 375 degrees. 

(My mom says 8 minutes. I did more like 10.)

It's really important to not over bake or they will be tough and crumbly. 

When done, they should have a slight give when you touch them.

These keep really well! Great to send to your far-away buddies.

Recipe from my friend Joei.