Perfect Chocolate Chip Cookies

-

Who doesn't LOVE a fresh Chocolate Chip Cookie?!

 I have a brother like that. Imagine! And we come from the same parents. From what his wife tells me he eats them now if that's the only option but growing up he never ate chocolate. I can't decide whether not liking chocolate would be a blessing or not. Imagine all the therapy one would need if not for chocolate.

Anyway, I made these crispy on the outside, chewy on the inside confections last evening and was reminded again of the chocolate chip cookies we used to have when I was a little girl. Back then things were more simple and not quite as extreme as they are now and we used to jokingly call them Surprise Cookies because it was a surprise if you found a chocolate chip.☺ I'm sure it was my Mom being frugal while still wanting to make treats for us. Bless her heart she treated us well!

I used to make chocolate chip cookies but was never quite satisfied until about 5 years ago I was helping to serve lunch at school and one of the school mom's (at that time) brought these. I was sold and have not used another recipe since that I can remember.

They turn out perfect every time and are easy enough so that a couple of my boys enjoy making them too.

Here's what you'll need:


Somehow the vanilla didn't make it out of the cupboard in time for the picture. Can't imagine why.          

Preheat oven to 375°.
2 cups butter, softened
1½ cups white sugar   
1½ cups brown sugar  
4 eggs                         
2 teaspoons vanilla    
.                                                                                                                                     
    
Put these into a mixer bowl.


Mix until light and creamy.                                                                                                                        


4½ cups flour (Gold Medal)
2 teaspoons baking soda
2 teaspoons salt
½ cup instant vanilla pudding

Combine in another bowl and mix well.


Gradually add to the rest of the dough a few cups at a time.


Mixing well after each addition.


4 cups semi-sweet chocolate chips, no surprises here ☺

Add these 2 cups at a time, mixing well after each addition.


Form the dough using a size 40 cookie scoop for uniform cookies that will bake evenly.


Drop onto a baking sheet and bake for 12-15 minutes. (Depending on your oven.) They turn out the best if you bake them on the center rack of your oven. You will want to remove them as they start browning over the top. Let rest on the baking sheet on the counter for several minute till they are set.


Remove to a wire rack. Cool completely before storing in a container with a tight lid. These freeze well.


Be Blessed!



Another picture, just because I like to look at them. ☺

Linking to:
Debbies Newbie Party

Comments

  1. AnonymousNovember 30, 2010 at 4:26 PM

    My mouth shouts "make these now" !:)

    ReplyDelete
  2. MarthaNovember 30, 2010 at 7:50 PM

    I'm sure it would say "Thank You" after the fact! ☺ ☺

    ReplyDelete
  3. fleurcottageNovember 30, 2010 at 8:11 PM

    and what a treat is was when you brought cookies AND tea to warm not just my heart but my body as well! :)

    ReplyDelete
  4. Rachel BeilerDecember 1, 2010 at 7:25 AM

    It is fun to make choc chip cookies small, or as I learned from a friend---really small, like quarter sized sometimes.

    ReplyDelete
  5. DebbiedoosMarch 13, 2011 at 10:10 PM

    Thanks Martha for joining me...I grabbed a cookie.
    Debbiedoos blogging and blabbing

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, start...
Read more