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Chocolate Chip Cookies- Best Ever! Recipe

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This recipe for Chocolate Chip Cookies- Best Ever!, by , is from Krazy Koyle's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alyssa Carpenter

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c unsalted butter, softened (1 1/2 sticks)
3/4 c light brown sugar, packed
1/4 c granulated sugar
1 large egg
1 tsp vanilla extract
2 c all-purpose flour
1 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not 'cook & serve')
1 tsp baking soda
pinch salt, optional and to taste
1 (12 oz) bag semi-sweet chocolate chips

Directions:
Directions:
1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Personal Notes:
Personal Notes:
Well worth the wait!

 

 

 

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