Chris Shea’s “Super Radical” Chocolate Chip Cookies


2 1/4 cups all-purpose flour

1 tsp. baking soda

1 cup softened butter

3/4 packed brown sugar

1/4 cup white sugar

1 (3.4 oz) box instant vanilla pudding mix

2 eggs

2 tsp. vanilla extract

2 cups semisweet chocolate chips

1 cup chopped walnuts (optional)


To begin the creation of the CSSRCCC, preheat your oven to 350°. With a stand mixer, handheld mixer or a tennis racquet, cream together the butter, white sugar and brown sugar. Once the mixture is nice and smooth, blend in the box of pudding mix, and add the eggs and vanilla. Blend all that business into a nice squishy ball, and proceed to add the flour. Do it slowly, one cup at a time to avoid making you and your kitchen look like a powdered donut. Once the flour is barely combined, add the baking powder. Mix everything together thoroughly. Now, commence the chocolate Armageddon by dumping a 16 oz. bag of your favorite chocolate chips into the dough, and mix them in with your hands. (For the love of salmonella, make sure to wash your hands first.) If it has the horsepower, feel free to use a stand mixer to simplify the mixing process. Once your cookies have been struck by the glory of the chocolate thunder, scoop them into small dough balls (about 1″ in diameter) and place them 2 inches apart on an ungreased cookie sheet. Using a greased spoon, flatten the cookies so they are about half an inch tall. Slide those bad boys into oven and bake at 350° for about 11 minutes, or until the edges are golden brown and the tops look almost done, but not quite. Let the little guys rest on a cooling rack for at least 10 minutes before devouring the entire tray.