I make these chocolate chip cookies often. They are a family favorite. When my children still lived at home, I brought these cookies to many school and extra-curricular functions. Now that they are away, I make the dough and freeze it. When I go visit, I take it along.
My son is in college and he loves to have the frozen dough on hand to bake for his roommates. They also like to eat just the dough or blend it into an ice cream treat!
I hope you enjoy these soft, chewy cookies!
Prep time: 1 hour + 30 minutes to chill dough
Makes approximately 2 1/2 dozen
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1 box (3.9 oz.) instant pudding [for regular chocolate chip cookies, use vanilla or butterscotch pudding; for chocolate chocolate chip, use chocolate pudding]
- 3/4 bag (8 oz.) mini chocolate chips [these work best since there are a LOT of chips in this recipe]
Preheat oven to 350 degrees.
Mix butter, sugars, eggs and vanilla.
Add dry ingredients.
Add the chocolate chips.
Chill dough for 30 minutes. This will make it easier to work with and the cookies will maintain their shape better while cooking.
Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 5-7 minutes. Centers WILL BE soft.
TIP: Instead of baking immediately, this dough can be rolled into logs and frozen. Wrap the log with cling wrap and place in freezer bag for future use. When ready to bake, simply cut 1 inch thick slices off the roll and place on cookie sheet to bake.