Ingredients: |
Ingredients: 1 c butter, room temperature*
¼ c sugar
¾ c brown sugar
1 t vanilla
1 pkg (3.4 oz) instant vanilla pudding
2 eggs, room temperature
2 ¼ c flour
1 t baking soda
1/2 t salt
12oz pkg choc chips, semisweet or milk chocolate
1 c chopped pecans, opt ( not in original recipe)
Flaky sea salt, opt (not in original recipe)
Directions:
Preheat oven to 350°. Line your baking sheet with parchment paper, if desired.
With a stand or hand mixer, in a large bowl, beat butter and sugars together on high, until light and creamy, about 3 minutes. Add the vanilla, dry pudding mix, and eggs into the bowl and beat on high for 2 to 3 minutes, until light and fluffy.
Combine the flour, salt, and baking soda and add to the butter mixture, just until combined.
Stir in chocolate chips and the nuts, if desire.
Bake on a cookie sheet until golden. The edges should still be soft.* You can sprinkle on the flaky sea salt at this time, if desired. Let the cookies cool on the baking and then transfer cooling rack to cool completely.
Personally Notes: Grandma (Phyllis) Vander Ploeg made these yummy cookies when our family visited. We often enjoyed these after swimming in their pool. She served the cookies with her “Circus Water”, of course, ha ha, which was Crystal Light.
* Make sure your butter isn’t too soft or melted. You want it at room temperature. If the butter is too warm, your cookies will be flat and greasy.
* Don’t over bake, you want the cookies to be soft. They will continue baking as they cool on the baking sheet for a few extra minutes.
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This recipe for Grandma VP’s Chocolate Chip Cookies is from