Chocolate Chip Cookie Contest Winner!

In honor of National Chocolate Chip Cookie Week (April 13–19), we asked you to send us your most original—and yummiest—chocolate chip cookie recipes for a chance to win a copy of The Ultimate Chocolate Cookie Book by Bruce Weinstein and Mark Scarbrough.

Though we received many great entries, there was one that really stood out, winning our taste test. Our winner used a special ingredient (instant vanilla pudding), which we loved. The hint of vanilla mixed in with the melted chocolate and chopped walnuts was simply delicious.

Congrats to Dorothy McGuire of Sacramento, California!

"The pudding makes the dough fluffy and moist and they bake up nice and high" says Dorothy. "I used to make these for my son when he was in college, and he still loves them today!"

Ingredients2 ¼ cups flour

1 teaspoon baking soda

1 cup butter, softened

¾ cup brown sugar

¼ cup white sugar

1 egg

1 3-ounce package instant vanilla pudding

1 tablespoon. vanilla

1 cup chocolate chips

1 cup chopped nuts, walnuts or pecans

Preparation1. Mix together flour and baking soda. Set aside.

2. Cream butter and sugars together. When light and fluffy, add the egg, mix thoroughly.

3. Pour in vanilla pudding and vanilla flavoring. Continue mixing, add the four mixture a little at a time. Don't overbeat.

4. Add chips and nuts.

5. Refrigerate dough for 3 hours or overnight.

6. When ready to bake, make walnut size balls of dough. Place on cookie sheet.

7. Bake at 350°F for 12 minutes.

8. Eat warm with a glass of milk!

Makes about 25 cookies

Read on for the runner up!