Best Ever (and Easiest) Chunky Chocolate Chip Cookies

INGREDIENTS:

  • 1 cup (2 sticks) butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/4 cup sugar 1 pkg. (4-serving size) JELL-O Instant Pudding (can use any flavor but I like French Vanilla)
  • 1 tsp. vanilla
  • 2 eggs
  • 2-1/4 cups flour
  • 1 tsp. baking soda
    1 tsp. baking powder
  • 1 pkg. (12 oz.) milk chocolate chips (Ghirardelli are my favorite, and I like to use a mixture of milk chocolate and white chocolate chips, or sometimes semi-sweet chocolate and white chocolate chips)

PREHEAT oven to 375ยฐF.

BEAT butter, sugars, pudding mix and vanilla in bowl until well blended. Add eggs and mix well. Add flour, baking soda and baking powder a little at a time, beating until well blended. Fold in chocolate chips.

USING AN ICE CREAM SCOOP, DROP balls of dough, 2-3 inches apart, onto ungreased baking sheets. (I don’t like to flatten the balls of dough because I like fat, chunky cookies that are soft)

BAKE about 10 minutes or until golden brown. Let cool in baking sheet for a few minutes before removing to cool completely on wire racks.

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