Once again Grandma Anne has the perfect recipe for another staple cookie, the chocolate chip! It comes out perfectly fluffy and moist every time. Not too sweet, not to chocolaty, just perfect.
Every time I make this cookie, I’m reminded of when I was younger in her kitchen making these. She wasn’t a fan of samples of the cookie dough, and I laughed at myself, as I always secretly ate the last cookie raw. ;) It’s so yummy, I couldn’t resist! I hope you have the same success with this cookie as I always do! And I encourage dough sampling… Even though Grandma Anne would cringe.
- 2 1/4 cups unsifted all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter or margarine, softened
- 1/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 1 teaspoon vanilla
- 1 package (4-serving size) Jell-O Brand Vanilla Flavor Instant Pudding Pie Filling
- 2 eggs
- 1 package (12 oz) chocolate chips
- 1 cup chopped nuts (optional)
Mix flour with baking soda and set aside. Combine butter, the sugars, vanilla and pudding mix in a large mixer bowl; beat until smooth and creamy.
Beat eggs. Gradually add flour mixture.
Then stir in chips and nuts. (Batter will be stiff.) Drop by rounded measuring teaspoonful, about 2 inches apart, onto ungreased baking sheet.
Bake at 375° for 8 to 10 minutes. Makes about 4 dozen. *For chocolate chocolate chip cookies, substitute chocolate flavor Instant pudding.
Enjoy! These are the softest chocolate chips cookies I have had and continue to be my staple recipe for chocolate chip cookies. Thanks Grandma Anne.