I have always been a chocolate chip cookie kind of girl. Give me a cold glass of milk and a warm plate of cookies and you’ve won my heart! To be honest I’ve never found a chocolate chip cookie recipe that I love more than the pre-made cookies from the store. All recipes is my go to for finding new ways to make classic recipes. I also enjoy reading the reviews that people write. This recipe is from All Recipes but I made a few changes after reading the reviews. Brent’s birthday was this week and of course aside from making a cake we had to have some cookies!! These chocolate chip cookies are brent approved so that means they are a winner! They stay soft even two days after which you can’t beat! Don’t be thrown off by the vanilla pudding mix. It keeps the cookies moiste and helps with flavoring. Get ready to devour 15 cookies in one setting. I may or may not of had some for breakfast!
This recipe makes about 36 cookies 🙂
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/4 cup white sugar
- 1 (3.4 ounce) package instant vanilla pudding mix (DRY- do not make pudding)
- 2 eggs- room temp
- 1.5 TBS vanilla extract
- 2 cups semisweet chocolate chips or half chocolate chip half peanut butter
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar.
Blend in the flour mixture.
Finally, stir in the chocolate chips
Final picture of cooked cookies at the top!