I am always on the hunt for those
- 1 bar (3½ oz.) bittersweet or dairy chocolate -
- 1 cup margarine -
- ¾ cup brown sugar, firmly packed -
- ¼ cup sugar -
- 2 eggs -
- 1 tsp pure vanilla extract -
- 2 cups flour -
- 1 tsp baking soda -
- 1 pkg. (2.8 oz.) instant vanilla pudding -
- ½ cup chopped toasted pecans (optional) -
1. Preheat oven to 375° F.
2. Unwrap chocolate bar, place in a bag and pound with a meat tenderizer until chocolate is in small, bite-size pieces.
3. Cream the margarine and sugars in the bowl of an electric mixer. Add all ingredients, adding chocolate and nuts last. Do not overmix. Drop by spoonfuls, about 4 inches apart, onto 2 parchment-lined cookie sheets (because they spread a lot).
4. Bake for 9 minutes. They will appear to be underbaked; take them out anyway. They will get a bit firmer, but they will be soft and chewy.
NOTE: I used non-hydrogenated tub margarine for this recipe, and the cookies were even softer and chewier than the ones I made with margarine sticks. You can also use 2 cups whole wheat pastry flour instead of regular flour.