I’m a big fan of taking time to reset in the afternoons, which usually takes the form of coffee and some kind of sweet snack. As I got my home ready for my family’s arrival and Thanksgiving celebrations, I indulged in some of my favorite chewy chocolate chocolate chip cookies!
These no-chill cookies are amazing because they are HUGE and so soft on the inside but they never fall apart. Does it get any better than that? Plus they are ready so quickly so for those of us who are terrible planners, these are a great last minute go-to!
These are sweet and super chocolate-y so if you want to add more texture and salty, reduce the amount of chocolate chips and add in nuts or pretzels. You can also top these chocolate cookies with flakey sea salt right when they come out of the oven.
If you are also looking to reset before the holidays get crazy, here are few bookish links to read! And if you want to indulge in some of these tasty cookies, the recipe is at the bottom of this post!
Mouth-watering literary cookbooks bound to transport your into the pages of your favorite books
If you love an online quiz as much as I do, and I sure hope you do, you’ll want to take this one for book recommendations based on how you celebrate Thanksgiving
You know I love a good WWII fiction story so here are few to add to your TBR list over the holidays!
Dreading Thanksgiving? Pack One of These Books for Moral Support
Make your holiday ready EXTRA cozy
Coffee and tea breaks are my favorites so I’ve got some go-to sweet treats. If you’ve tried these chocolate chocolate chip cookies and want a few more coffee break treats, give these a try:
How do you like to reset to keep your afternoons productive?
- 2 1/4 cups (280g) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) granulated sugar
- 3.9 ounces chocolate instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- Peheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda and salt and set aside.
- Beat the butter and sugar on high speed until light and creamy. Add the pudding mix followed by the vanilla and eggs one at time, beating between each addition.
- Add the dry ingredients to the wet ingredients in two batches and mix on low to fully combine. Add chocolate chips and stir with a rubber spatula to incorporate.
- Using a large cookie scoop, scoop dough onto the prepared baking sheet (6-8 per sheet). Bake for 12-15 minutes, or until slightly golden and just set on the top. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Adapted from What Molly Made‘s Chocolate Chip Pudding Cookies