Sometimes you just want a Chocolate Chip Cookie. Forget the fancy, over-the-top desserts for a moment and reach for a classic. Grab some milk too. Here’s my go-to recipe for Chocolate Chip Cookies.
Chocolate Chip Cookies Printer-Friendly Recipe
From: Page 230 of the Algona, Iowa Sesquicentennial Celebration Cookbook
Makes: About 3 Dozen Cookies
Ingredients
2 1/2 c. flour
1 tsp. baking soda
1 c. softened unsalted butter or margarine
1/4 c. granulated sugar
3/4 c. light brown sugar
1 (3/4 oz.) box vanilla instant pudding
2 eggs
1 tsp. vanilla
1 bag chocolate chips
Directions
Blend the butter, sugars, and pudding powder in a large bowl. Add the eggs and vanilla and mix up. Next, add the flour and baking soda. Mix until combined. Stir in the chocolate chips and stir until the chips are evenly distributed. Form 1-inch round balls of dough and place on a greased or lined baking pan. Bake at 350 for 12-14 minutes, or until the cookies are just starting to turn golden brown. Enjoy!
Add butter, sugars and pudding to a bowl. You’ll notice that I forgot the pudding in this step, I ended up adding it with the flour.
Mix the ingredients up and then add the eggs and vanilla.
Add the flour and baking soda (and pudding because I totally spaced doing it in the first step). Mix it up.
One of the keys to good chocolate chip cookies is a good quality chocolate chip. I absolutely love Ghiradelli’s Bittersweet Chocolate. The chips maintain a softness that makes the cookies seem as though they’re always fresh from the oven.
Mix in the chips.
I use a 1-inch cookie scoop to form balls. Place the dough balls on your prepared cookie sheets.
Bake for 12-14 minutes, or until the cookies are turning a light golden brown.
Get your hot cookies! Crisp on the outside and chewy on the inside!
