STEPHANIE'S REALLY GOOD CHOCOLATE CHIP COOKIES
After much baking and eating to try and perfect a chocolate cookie, this recipe is as close as I think I can come. This is a combination of other recipe's I've seen on here and other websites. The secrets in my opinion are 1) The types of flour used (option but I think they make a difference but you can use all purpose flour if need be) 2) The pudding 3) The chilling and 4) The dark brown sugar instead of light. Please taste them and tell me what you think!! My family thinks they are very chewy and yummy!
Provided by sbchic1999
Categories Drop Cookies
Time 53m
Yield 1 cookie, 48 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375.
- 2. Mix flours with baking soda and salt in a bowl and set aside. Again, if you can't find bread or pastry flour you can use all-purpose flour.
- 3. In a large bowl, combine butter, sugars and pudding mix.
- 4. Beat until smooth and creamy.
- 5. Beat in eggs and vanilla; gradually add flour mixture.
- 6. Stir in chocolate chips.
- 7. Chill the dough for a half hour in the refrigerator.
- 8. Drop by teaspoon full on a non greased cookie sheet, flatten a little if desired.
- 9. Bake at 375 for 8-10 minutes. DO NOT OVERBAKE-bake until they look like they may not quite be done. They will cook further on the cookie sheet once you take them out.
- 10. Let sit on cookie sheet for 2 or 3 minutes, just long enough for them to be able to be transported to a wire cookie cooling sheet.
- 11. Parchment paper can also be used and placed on top of the cookie sheet if you find that your cookies keep coming out too crispy.
Nutrition Facts : Calories 128.1, Fat 6.7, SaturatedFat 4.1, Cholesterol 19, Sodium 104.9, Carbohydrate 17, Fiber 0.7, Sugar 11.4, Protein 1.2
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