Tuesday, March 31, 2009

Chocolate Chip Cookies

OK...here is a recipe for the BEST Chocolate Chip Cookies you will ever make/eat/share...

Normally, I'm more of an Oatmeal Cookie type of girl, shortbread sometimes, and occasionally a gingersnap will get me going. I am (WAS) NOT a Chocolate Chip Cookie girl...that was until I happened across this recipe somewhere in my lifetime. Just the sound of the ingredients made my mouth water. Here you go...feel free to double it, you may as well because the dough is so freaking good that by the time you end up baking cookies, you only have half the dough left anyway.


2 1/4 cups of regular flour...whatever happens to be in your cupboard, all purpose works well!
1 tsp. Baking Soda...you know, the stuff you put in your fridge to make it not stinky...
1 cup butter...or two sticks! Good butter people, not margarine...
3/4 cup packed brown sugar...mmmm butter and sugar...
1/4 cup white sugar...I just steal this from our coffee sugar bowl!
1 small (3.4 oz) package of Vanilla Instant Pudding Mix...Oh yes, I did say vanilla instant pudding!
2 eggs...just go over to your local eggery...or to AC for these!
1 tsp. Vanilla Extract....please, people use REAL vanilla!
2 cups Chocolate Chips...we use milk chocolate chips....or even better, cut up a ghiradelli bar!
1 1/3 cup chopped nuts...not your husbands nuts, but like walnuts work well!

In your kitchenaide mixer, (had to throw that in there) cream the butter and sugars until fluffy. In another bowl, mix the flour and soda together... Oh, turn the oven to 350*. Add the pudding mix to your creamed butter...and TASTE! Tastes good huh? :) Add the vanilla and eggs, one at a time to the mixer and beat until fluffier than before! Add the flour slowly and mix well. Remove the paddle from the mixer and stir in the chocolate chips and nuts by hand. Taste the dough now! Its perfect to make little dime size balls, throw in the freezer and add them to ice cream later! heheh...

On ungreased cookie sheets, take your little cookie scoop and scoop out equal dough balls (or use about a teaspoon per ball) onto the sheet. Bake for 10-12 minutes each.


MmmmMMMMMmM...they're the best.

Know what's even better? If you make the cookies a little bigger and after cooling cookies, add a scoop of vanilla ice cream to the bottom of one cookie, top with another cookie and wrap with freezer wrap...throw in the freezer and eat later. :)



Ms. ~K said...

Oh My!
I can smell them all the way down here in Georgia...no calories, huh?

SimplySweeter said...

Okay........you've got me. I'm trying these this weekend. They look divine!!!

P.S. I visited your blog following a link from www.theamazingtrips.com. (Jen is my cousin). I love it! How are your feet and hands doing?? Did you get a diagnosis yet???