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