The below recipe has been passed through my mother's family, appearing at family picnics, graduation parties, and late night conversations over coffee. I make this recipe when I feel particularly home sick and need a smell to bring me to my mother's kitchen.
Here is the step by step tutorial. The success of these cookies is dependent on adding the ingredients in the right order and the right way, so follow the directions carefully.
Start by beating the sugars and unsalted butter until creamy. While the mixture is beating, combine and mix the dry ingredients in a large bowl and set to the side.
Beat until the mixture looks like this...
Add the eggs, one at a time, until fully combined.
The batter should look like this.
Add your dry ingredients gradually. I usually spoon several tablespoons at a time until fully combined.
Add in the vanilla extract.
Manually mix in semi-sweet or dark chocolate chips, I usually use an entire 12 ounce bag, depending on taste.
Form cookies and place on greased baking sheet or sheet lined with parchment paper and bake in preheated 350 degree oven for 10-12 minutes.
Remove cookies from baking sheet and transfer to cooling rack immediately. Once cooled, pour some milk and bite into a cookie so good that you'll keeping grabbing for more and more.
Chocolate Chip Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 (3.4 ounce) package instant vanilla pudding mix
- 3/4 cup packed light brown sugar
- 1/4 cup sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 12 ounces semisweet (or special dark) chocolate chips
- Preheat oven to 350 degrees
- In a large bowl, mix the dry ingredients (ingredients 1 through 3) and set aside
- In a stand alone mixer, beat the butter and sugars until creamy
- Add eggs
- Slowly add the dry ingredients, mixing and scraping the sides as you go
- Add in the vanilla extract
- Manually mix in chocolate chips and scoop batter onto cookie sheet. Bake for 10-12 minutes