I have been making these chocolate chip cookies for as long as I can remember. Both my children know the recipe and make them, but when it's time to share cookies, only Mom's touch will do. This weekend I made 5 dozen to share at swim practice in celebration of a big birthday in our family and a few for home. There are never any leftovers - and in fact, I seem to NEVER get a picture of these cookies!
- 1 cup softened butter or margarine
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 small box instant vanilla pudding
- 1 tsp vanilla
- 2 eggs
- 1 tsp baking soda
- 2 1/4 cups flour
- 1 bag semi-sweet chocolate chips
Soften (but don’t melt!) butter or margarine in the microwave (or allow it to soften at room temp). Cream butter with both sugars. Add pudding mix and vanilla. Beat eggs in a bowl, then stir in to sugar/butter mixture. Stir in baking soda. Measure flour by dipping, and stir in 1/2 cups at a time, until all flour is added. Stir in chocolate chips. Drop by teaspoonfuls onto baking sheets. Bake at 350 degrees 8 to 9 minutes, until cookies are just starting to brown. Kept in a tightly sealed container, these cookies will stay soft for several days - if they aren’t eaten first!
You can experiment with the pudding flavor - we've used chocolate for chocolate-chocolate chip cookies, and white chocolate for a slightly different taste. Vanilla is our favorite, though!