The Chocolate Chip Cookie
I’ve used this recipe for the last 20 years. Yeah, that’s aging myself. Let’s just say, I started baking really young! This is my favorite tried-and-true chocolate chip cookie recipe. I’ve tried several recipes, but I’ve never been able to perfect the cookie quite as well as this recipe. It makes for a softer, chewier cookie and it’s very versatile! It’s the PERFECT road trip cookie. You can replace the chocolate chips with other flavors, throw in nuts, etc. The secret is in the pudding. Literally.
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Note that this recipe makes a HUGE batch, usually yielding a little over 4 dozen cookies. You can easily cut in in half for a smaller batch. Both the dough and the cookies freeze really well.
Jamie's Chocolate Chip Cookie Recipe
Ingredients
- 4 1/2 cups Flour
- 2 tsp. Baking Soda
- 2 cups Butter
- 1 1/2 cups Brown Sugar
- 1/2 cup Sugar
- 2 (3.4 oz) pkgs. Instant Vanilla Pudding
- 4 Eggs
- 2 tsp. Vanilla
- 4 cups Chocolate Chips
Instructions
- Preheat over 350.
- Mix together flour and soda, set aside.
- Cream together butter and sugars. Beat in instant pudding. Stir in eggs and vanilla.
- Add flour mixture and mix all together. Stir in chocolate chips.
- Drop heaping spoonfuls onto ungreased cookie sheets (I like to use parchment paper).
- Bake 12-15 minutes (edges should be golden brown).
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