2.25 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, cool
.75 cup packed light brown sugar
.25 cup white sugar
2 (3.4 ounce) packages instant lemon pudding mix
1 teaspoon vanilla extract
2 eggs
12 ounces white chips
Rehearsal -
Preheat oven to 350 degrees.
Combine the flour and baking soda. Set aside.
Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chips.
Acting tip - You want your butter to be slightly softened but not warm. It should be chilled enough to piss your beaters off when you mixing it. When your dough is done, you should be able to form cookie balls with your hands. If it is too sticky, then your butter was too warm. You'll want to refrigerate the dough for twenty or thirty minutes.
I like my cookies big so I usually use about a third to a half a cup of dough and roll it into a ball and then flatten it a little to make it like a thick disc. That will make the cookie about six inches in diameter when done.
Performance time - 350 for ten minutes or so. It really is going to depend on your cookie size. Keep checking them and when they've spread out and poofed up and browned slightly, they are ready.
Headshot - (note: yes, I know I need new baking sheets...) This is probably an 11x15 holding eight cookies so you can get an idea of how big they are... next time I will take pics of the process and update the post :)
