misplaced-in-az
Well-known member
telling me I never make Choc. chip cookies that she likes. Sooo, I went looking and found this recipe that I think will fill the bill. I think the cookies are so good, I want to share with you all.
SOFT CHOCOLATE CHIP COOKIES
(See my notes at bottom)
4 1/2 cups AP flour
2 tsp. baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla
pudding mix.
4 eggs
2 tsp. vanilla extract
4 cups semi-sweet choc. chips
2 cups chopped walnuts (optional)
(I did not use nuts)
Preheat oven to 350º F Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Stir in choc. chips and nuts. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes. Edges should be golden brown.
NOTES: I lined my baking sheets with parchment paper, instead of greasing. Hate washing pans! I used my scoop that holds 2 Tbls., leveled off, and put 12 scoops on the pan. I also baked them 13-14 minutes and they still remained soft. I guess this would depend on your oven. Check them at 10-12 minutes to watch for browning. The recipe states you get 72 cookies. I got 75.
This recipe was posted by Debbi Borsick on Allrecipes.
If you try these, let me know how you like them
SOFT CHOCOLATE CHIP COOKIES
(See my notes at bottom)
4 1/2 cups AP flour
2 tsp. baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla
pudding mix.
4 eggs
2 tsp. vanilla extract
4 cups semi-sweet choc. chips
2 cups chopped walnuts (optional)
(I did not use nuts)
Preheat oven to 350º F Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Stir in choc. chips and nuts. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes. Edges should be golden brown.
NOTES: I lined my baking sheets with parchment paper, instead of greasing. Hate washing pans! I used my scoop that holds 2 Tbls., leveled off, and put 12 scoops on the pan. I also baked them 13-14 minutes and they still remained soft. I guess this would depend on your oven. Check them at 10-12 minutes to watch for browning. The recipe states you get 72 cookies. I got 75.
This recipe was posted by Debbi Borsick on Allrecipes.
If you try these, let me know how you like them