chocolate chip cookies
I have a giant sweet tooth. As in, I have one ginormous chomper (because all the sugar consumption has destroyed my other pearly whites) and the only thing that can satiate it is sweet sugar. It is why the last several post on this site have been cookies and crisps and it is why I am currently thinking up the beginnings of a galette recipe as I sit here writing about chocolate chip cookies. This chocolate chip cookie recipe is one that I have been making since I was allowed to use the oven by myself. I don’t know where it originated, but it makes some delicious cookies. If you have a better one, please let me know in the comments bellow—I would love to try it! So without further ado, I present to you: my favorite chocolate chip cookies.
CHOCOLATE CHIP COOKIES
1 cup butter, softened
1/4 cup granulated sugar
3/4 cup brown sugar, packed
3.4 oz. (small) size pack of vanilla instant pudding
2 eggs
1 tsp. baking soda
1 tsp. vanilla extract
2 1/4 cups all-purpose flour, sifted
12 oz. chocolate chips
1 cup walnuts, chopped (optional)
Cream together butter, sugars, and pudding powder. Add eggs, soda, and vanilla and mix well. Add and mix in flour, half at a time. Stir in chocolate chips and nuts. Preheat oven to 375 degrees. Form dough into small balls, about one inch in diameter. Bake for 10-12 minutes, until golden brown. Let cool on the baking sheet for two minutes to let the cookies set up, then transfer them to a wire rack or, my favorite, a flattened paper grocery bag to cool completely. Makes about 75 small cookies.