HELLO, AND WELCOME TO MY BLOG!
I've posted my ultimate go-to recipe as my first blog post. When my co-workers see me coming in to work with my big Tupperware® storage container (see picture), I immediately have people hovering over me searching out these amazing cookies! I tend to bring these as treats to work most often as they travel quite well during my two hour commute in to work – they don’t need refrigeration on the way like, say, éclairs would. Darn it, now I’m craving éclairs... :o)
BEST EVER CHOCOLATE CHIP COOKIES
Yield: 6 dozen
Prep Time: 15 Min
Cook Time: 13 Min
Cook Time: 13 Min
Ingredients
4-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups butter, softened
1/2 cup white sugar
1-1/4 cup packed brown sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 tablespoons vanilla extract
2 cups semisweet chocolate chips
2 cups milk chocolate chips
2 teaspoons baking soda
1/2 teaspoon salt
2 cups butter, softened
1/2 cup white sugar
1-1/4 cup packed brown sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 tablespoons vanilla extract
2 cups semisweet chocolate chips
2 cups milk chocolate chips
Directions
- Preheat oven to 350°F (175°C).
- Sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together the butter, white sugar, and brown sugar.
- Beat in the instant pudding mix until blended.
- Add the eggs and vanilla and blend until smooth.
- Gradually blend in the flour mixture.
- Stir in the chocolate chips.
- Form the dough into balls using about 1 1/2 tbsp of dough for each cookie (or use an OXO Good Scoops Medium Cookie scoop).
- Place about 2" apart on an ungreased cookie sheet.
- Bake for 13 minutes or until edges are golden brown.
adapted from Debbi Borsick
