There's a secret to making the best chocolate chip cookies known to man; ingredients and size.
To get the best results, stay 100% true to the recipe that you'll find written below. And when you're doling out the dough, remember: don't bother to settle for anything less than "going big or staying home"!
Chocolate chip cookies and I have history.
The chocolate chip cookie-thing began when I was quite young. Baking Toll House chocolate chip cookies in my mother's kitchen was a special treat because we didn't do it often; mostly on holidays. Time passed and I grew up. I've since changed the recipe.
Then years go by and once again, I find myself baking chocolate chips (my term for them) again - only this time it was for some friends on a day that was so cold and snowy, that everything was at a standstill... except at my house, in my kitchen.
As fast as batches of the...
best chocolate chip cookies imaginable...
could come out of my oven, they ate them.
And to this day, chocolate chip history is still being made. Because now I bake chocolate chips as gifts for my clients, which always induces them to want them on their sweets table, at their parties.
This recipe came about around the time of the snow storm, and from then on - many have said this is the best chocolate chip cookie they've ever tasted.
Others believe this is the world's best chocolate chip cookie recipe, ever!
Besides the taste, you'll like the ease of baking this recipe; your prep time is only about 15 minutes, and your baking time is 12 to 15 minutes.
Another plus...
This recipe yields 3 dozen really big cookies and 4 dozen large cookies.
Let me know how you like them.
The Best Chocolate Chip Cookie Recipe!
2 sticks butter or margarine
3/4 cup brown sugar
3/4 cup regular sugar
2 eggs
1 tsp. pure vanilla extract (not vanilla flavoring)
2 and 1/4 cups plain flour
1 tsp. baking soda
1 tsp. salt
1 small box (around 3.4 oz) vanilla instant pudding
1 - 12 oz. bag of chocolate chips
1 cup chopped pecans (or whatever kind you like)
Preheat oven to 350 degrees. Cream together the butter and sugars. Add the eggs and vanilla extract and mix well. In a seperate bowl, sift together the flour, baking soda and salt. Gradually add to the creamed mixture. Add the box of pudding, chocolate hips and nuts. Mix until well blended. Drop on greased cookie sheets. Bake at 350 degrees for 12 to 15 minutes - cook longer for real big cookies.
Note: I always add more nuts and chocolate chips; a handful of each. I also make "on call" or extra cookie dough that I keep in the freezer.
Image credit: foodistablog
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