Despite increasingly sophisticated palates, one thing that still excites people is a good chocolate chip cookie. Surprisingly, I’ve had countless requests for these cookies even for high-end affairs. The recipe has become so popular that I could recite it in my sleep. This dairy version, with butter and Rosemarie Harmony milk chocolate bars, takes it to the next level.

1 cup (2 sticks) butter
¾ cup dark brown sugar
¼ cup sugar
2 eggs
1 teaspoon vanilla extract
¾ package instant vanilla pudding
1 teaspoon baking soda
2¼ cups flour
1 (9-ounce) bag chocolate chips
2 (3.5-ounce) Rosemarie Harmony milk chocolate bars, broken into chunks

  1. Preheat oven to 375°F. Line baking sheets with parchment paper.
  2. In the bowl of an electric mixer, cream butter and sugars. Add eggs and vanilla, and mix to combine.
  3. Add in dry ingredients, including vanilla pudding mix, baking soda, flour, and chocolate chips, and mix.
  4. Drop tablespoons full of cookie dough onto prepared baking sheet. Bake for 12 minutes.
  5. After removing cookies from oven, press Rosemarie chunks into cookies (this must be done while they are warm). Let cool.


Yield: 30 cookies or 10 jumbo cookies

For more great recipes, check out this weeks issue of Whisk by Ami