I’m embarrassed to confess that I’ve owned my KitchenAid for almost a year without touching it. When Steve and I got married, my domestic wife instincts kicked in, and I just had to buy the KitchenAid Artisan Series 5-Quart Stand Mixer in Onyx Black. I mean, look at it! It’s sleek and beautiful and promises a lifetime of joy in the kitchen. Men have their pretty cars, women have their KitchenAids. Anyway, we bought it, brought it home with us, and promptly set it on a shelf where it began to collect months of dust. And every day I would pass it by, guilt piling up in an ugly heap in my heart until I couldn’t even look at it in the face. Until last night.
Last night, I had the urge to bake (which is a rare occurrence for an Asian housewife…baking isn’t the most Asian activity) chocolate chip cookies. I think the urge came from watching the Friends episode where Monica is trying to figure out Phoebe’s deceased grandmother’s secret recipe for chocolate chip cookies. I found this recipe for Soft Chocolate Chip Cookies here on allrecipes.com, and can take absolutely no credit for it whatsoever. It got over 3,000 great reviews, so I figured it couldn’t be that bad. One day when I’m the World’s Greatest Mom, I’ll perfect my own original recipe.
I wiped the dust of the KitchenAid, and went to town with it. It was so simple and fun to use, I venture to say that baking might become more frequent in our house (we’ll see about that one). Although I was so distracted with trying to work the KitchenAid for the first time, I accidentally used baking power instead of baking soda. Whoops. Even with my mistake, the result was a house filled with a wonderful aroma, and a batch of the most delightfully soft cookies ever. Try it out yourselves! There was a lot of cookie dough, so I rolled some of it into logs, wrapped them in plastic wrap, and have ready-made dough for later.
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto un-greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.