"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Soft Chocolate Chip Cookies Recipe

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This recipe for Soft Chocolate Chip Cookies, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kamy Sabinski
Added: Tuesday, August 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 1/2 c. all-purpose flour
2 tsp baking soda
2 c. butter, softened
1 1/2 c. packed brown sugar
1/2 c. white sugar
2 (3.4 ounce) Packages instant vanilla pudding mix
4 eggs
2 tsp. vanilla extract
4 c. semisweet chocolate chips
2 c. chopped walnuts (optional)

Directions:
Directions:
Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by the rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

 

 

 

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