In Santa Maria, California, street sellers serve hot corn on the cob for $1 an ear. Picture an ice cream man with a “trash can” filled of hot corn on the cob in place of the ice cream. You hold the corn on one end as they slide a wooden skewer into the other. It has become a staple of our Saturday grill nights due to our frequent cravings for it! Aim to attempt it. Your surprise will come!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 36 |
| Yield: | 3 dozen cookies |
Ingredients
- ¾ cup shortening (such as Crisco®)
- ¾ cup brown sugar
- ½ cup white sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 2 eggs
- 1 ¾ cups all-purpose flour
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 ½ cups chocolate chips
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine shortening, sugars, milk, and vanilla extract in a large bowl. Beat in eggs. Whip mixture until light and fluffy.
- Combine flour, pudding mix, salt, and baking soda in a separate bowl. Pour over the shortening mixture and beat until well blended. Fold in chocolate chips.
- Drop rounded tablespoonfuls of cookie dough onto ungreased cookie sheets, spacing them 3 inches apart.
- Bake in the preheated oven, 1 cookie sheet at a time, until edges are set, 11 to 15 minutes. Repeat with remaining cookie sheets. Cool each batch for 5 minutes before moving cookies onto a cooling rack.
Nutrition Facts
| Calories | 139 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 141 mg |
| Sugars | 13 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made mine without chocolate chips and they taste like brownies. So good!!!
2.17.20 I checked at 11 minutes, didn’t think they were quite done (very soft when I touched the center of the cookie), baked for another four minutes, and ended up with over baked cookies. I baked the next batch for 12 minutes, which in my oven, was just about perfect. The second batch was 100% better than the first. As instructed, look for the browning around the edges, and do allow them to sit on the pan for 5 minutes before removing to a rack, at which time they will firm up. Just DON’T overcook. My first batch cookies are so dried out and hard (my bad, not the recipe’s) that they probably won’t get eaten. These cookies are soft, chewy, fudgy, chocolaty, and a bit decadent. I was very low on all types of chocolate chips, so I had to use a combo of white, mini chocolate, and even a few butterscotch to get 1-1/2 cups (all was good, worked fine). I also used a 2 tablespoon cookie scoop and ended up with 25 larger cookies. These were good, would make again.