Chocolate Chip Cookies

Preface

Yes, this recipe makes a TON of cookies (6 dozen).
Yes, you can half the recipe if you need to.
No, you won’t want to.

These cookies are super easy to make and have just the right amount of chewiness. It’s our go-to for a quick batch of cookies that leaves enough for us to snack on, but still have plenty that we can give away.

Found over on allrecipes.com over a decade ago. Recipe Here

Equipment

• Medium Bowl
• Large bowl
• Sheet pan (silicone mat or parchment paper if you have them)
• Flour sifter
• Wooden spoon

Ingredients

• 4 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter (softened)
• 1 ½ cups brown sugar
• ½ cups sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semi-sweet chocolate chips (Don’t go milk or dark chocolate, stick with semi-sweet)

Directions

1. Preheat oven to 350° F
2. Sift flour and baking soda in a medium bowl
3. Cream butter, brown sugar, and sugar in a large bowl. Add instant pudding and mix until blended. Stir in eggs and vanilla
4. Add the flour mixture to the butter mixture and mix it all together
5. After it’s mixed in, fold in chocolate chips
6. Use a spoon and drop onto a baking sheet
   • Use a silicone mat or parchment paper on the baking sheet
   • I tend to use a Tablespoon and scoop a very heavily rounded amount of dough (About 2 Tablespoons worth of dough per cookie)
7. Bake in batches of 12 until the edges are starting to just get golden brown. I usually start checking around 8 minutes, and pull around 10