My Favorite Chocolate Chip Cookie Recipe

I love to bake cookies, enjoy a couple of them and then ship the rest off to others! But when someone from my husband's department requested plain ol' chocolate chip cookies, I panicked! In all my baking years I had never discovered a chocolate chip recipe that I really liked. (and I'm not interested in gifting cookies that aren't totally scrumptious ;o)

This started me on the search for a GREAT chocolate chip recipe and after a bit of looking I found it! I'd like to share that recipe with you. Ready? Here goes....

First off, a few things you should know before baking these delicious cookies:

• The secret is in the instant vanilla pudding (not "cook and serve", sugar-free or any other variety)
• Making these cookies larger than your usual recipe calls for will allow them to become soft and pillowy in the middle, and a tad chewy around the outside (and overflowing with chocolate chips!)
• Also, it's super important to refrigerate the cookie dough (2-3 hours) so that the cookies bake well without spreading out too thin. (I whip up the batch of dough in the morning and bake them in the afternoon.)
• Be sure to spray your cookie sheets with oil so the cookies don't stick when you remove them. 
• Baking the cookies for only 11 minutes works perfectly! Allowing them to cool for another 10 minutes ON the cookie sheet will help them finish baking on the hot sheet and transfer better later. (don't bake them over 12 minutes).
•  Each batch makes about 16 - 18 cookies, depending on how large you make them.

 Now that you know what you are getting yourself into, here's the recipe! Really, once you make these cookies, you won't ever want to go back to an ordinary chocolate chip recipe again!

The BEST Chocolate Chip Cookie Recipe
As shared by Averie
 

Ingredients:

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
one 3.5-ounce packet instant vanilla pudding mix 

1 teaspoon baking soda
pinch salt, optional and to taste
one-12 ounce bag (2 cups) semi-sweet chocolate chips

Directions:

1. Mix together the butter, sugars, egg, and vanilla until well combined.
2. To that, add the flour, pudding mix, baking soda, and salt and mix until just combined.
3. Add the chocolate chips and stir until just combined.
4. Using a 1/4-cup measure, or your hands, form approximately 16 equal-sized dough balls and flatten each mound a bit.
5. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. (I have even formed the balls after refrigerating  the lump of dough)
6. Preheat oven to 350 F, Spray each sheet with cooking spray. Place dough balls on sheets at least 2 inches apart (I bake 9 cookies per sheet) and bake for about 11 minutes. Remove from oven before they begin to brown. Don't over-bake.
7. Enjoy one or two and share some with a friend! 

"Blessed are those who hunger and thirst for righteousness, 

for they shall be satisfied."

Matthew 5:6

Have a very blessed day,

 

I'm linked up with some beautiful bloggers over at:

 

Soft and Chewy Snickerdoodles

 

 

Here's a family favorite that I love to make for friends too! We are visiting a neighbor tomorrow, so my daughter and I decided that baking some cookies to take with us was a must.

She helped me whip up a batch before nap time. And then it took her over 30 minutes to fall asleep. I think she was too excited to try a cookie  :o)

Here's the recipe... you won't be disappointed! (I posted this recipe on my blog over a year ago but decided it's time to give it a picture face lift and share it again.)

Soft and Chewy Snickerdoodles

(my father-in-law's favorite!)

Ingredients:

1 cup unsalted butter (softened)

1 ½ cups sugar

2 eggs

2 tsp vanilla

2 ¾ cups flour

2 tsp cream of tarter

1 tsp baking soda

¼ tsp salt

 

To roll cookies in:

3 Tb sugar

2 tsp cinnamon

 

Directions:

 1. Preheat oven to 400 degrees F.

2. Cream butter and sugar together.

3. Add in eggs, one at a time, add vanilla, until well-combined.

4. Mix dry ingredients in a separate bowl and add it to the wet mix in 2-3 stages.

5. Mix the 2 Tb of sugar and cinnamon together in small bowl.

6. Use your hands to roll dough into little (ping-pong ball sized) balls.

7. Roll dough balls in the sugar mixture until covered. Place on un-greased cookie sheet, 2 to 3 inches apart.

8. Bake 7 to 8 minutes, until they spread out and have JUST started to turn brown. Let sit on baking sheet 2 minutes or longer. Remove from cookie sheets and place on a cooling rack. Don’t let them cook too long or they will be hard.

You want a chewy cookie with a crisp outside.

9. Enjoy a few and share the rest!

I got too excited to finish the last few cookies and they got crowded.

Oh well, still so tasty!

 

 

 

Piled high and ready to share!

I love to bless others with home-baked goodies and it's a great time to teach my kids so many things: measurements, how to follow directions (in the form of a recipe), patience (to wait to enjoy the end result or lick the spoon) and that making things from scratch is a better choice every time.

My girl, a baker at heart  :o)

 

Have a blessed week, 

Melting Moments - Easy Christmas Cookies

My sweet momma gave me this recipe and I share it when I can. These cookies are so simple to make and turn out delicious, they MELT in your MOUTH (not in your hand :o).

Made with love...

Hope you enjoy making and eating these! Not the healthiest cookie, but hey - it's the holidays!

I've got all my ingredients together to make another couple batches of these sweet treats to give to our neighbors for Christmas. I just need the self control to get them out of the house! They are so good :o)

Melting Moments

(this is doubled - which is rarely even enough for my family to enjoy and to share!)

Ingredients:

2 cups butter (softened)

1 cup powdered sugar

1 cup cornstarch

2 2/3 cup flour

red or green sugar crystals (or any color)

 

Directions:

In medium bowl, beat together butter and sugar until fluffy.

Add cornstarch and flour, beating until blended.

Cover and refrigerate 1 hour.

Preheat oven to 375*.

Shape dough into 1 inch balls and roll in colored sugar. (great job for the kids!)

Place 2 inches apart on ungreased cookie sheet.

Bake 12-15 minutes, until edges are golden.

Cool 2-3 minutes and remove to cookie rack.

***These freeze very well! Great to make ahead.***

My little girl LOVES to help roll the balls of dough in colored sugar.

It's a fun job for a 2-year-old  :o)



ENJOY and many blessings!

I'm linked up with:

 

Peanut Butter Oatmeal Cookies

If you can't tell by now, I love to bake tasty treats and give them away.
(A great excuse to try a few!)

You can find past baked goods recipes here:

• World's BEST Snickerdoodles
• Pumpkin Cookies
• Cinnamon Rolls
• Melting Moments - Easy Christmas Cookies

Here's a timeless recipe for Peanut Butter Oatmeal Cookies. You can add so many different goodies to them! Actually, I'm enjoying one right now!

I added chocolate chips and M and M's to these!

Peanut Butter Oatmeal Cookies

(adapted from Better Homes and Gardens 14th Edition)

Makes 4 dozen (or 2 dozen if you make the cookies large - like I do)

 

Ingredients:

3/4 cup butter, at room temperature

2/3 cup peanut butter

2/3 cup sugar

1/2 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1 teaspoon vanilla

1 + 1/4 cups all-purpose flour

2 cups rolled oats

1 cup chocolate chips*

 

Directions:

 1. Preheat oven to 375 degrees.

 

2. Beat together butter and peanut butter until well combined. Add sugars, baking powder and baking soda. Beat until combined.

 

3. Beat in eggs and vanilla. Beat in flour. Stir in oats and chocolate chips.

 

4. Drop by rounded teaspoons onto ungreased baking sheet. Bake 10-12 minutes or until light brown around edges.

 

5. Remove to wire racks to cool.

 

*Add your own variety*

dried cranberries
pecans

chocolate chips

M and M's

peanuts

butterscotch

coconut

raisins

white chocolate chips

The possibilities are endless!

Gotta love having a little helper. Her favorite part is licking the spoon :o)

 

Being goofy in the kitchen!

Enjoy a few then share them with a neighbor! (Make sure there are no peanut allergies first though.) These are so delicious and chewy. You will want to make them again and again!

Have a blessed weekend,

 

 

 

I'm linked up with:



Crock Pot French Dip Sandwiches and Pumpkin Cookies!

Happy Friday!

Here's a tasty fall dinner idea and dessert to go along with it! You will love the simplicity of it all.

Dinner is served!

Crock Pot French Dip Sandwiches

(Two thumbs up from my hubby!)

Ingredients:

1 chuck roast (3-4 lbs)

3/4 cup soy sauce

1 beef bullion cube

10 whole black peppercorns

1 Tablespoon rosemary

1 Tablespoon minced garlic

*I added a few slices of red onion to the mix too!

Hoagie rolls

Choice of cheese

 

Directions:

1. Cut all the fat off the roast.

 

2. Spray crock pot with nonstick spray and place roast in the crock pot.

 

3. Mix together soy sauce, bullion cube (dissolved in a cup of hot water), peppercorns, rosemary, and garlic.

 

4. Pour mixture over the roast.

 

5. Add enough water to the crock pot to cover the roast.

 

6. Set the crock pot on high and cook for 1 hour.

 

7. Turn down the heat to low and cook for an additional 8 hours.

 

 

Almost there!

 

 8. The roast is done when you can pull it apart easily with a fork.

 

9. Shred the roast with a fork and serve on rolls (toasted in the oven makes it even better) with your choice of cheese (I used mozzarella). Use remaining juices in the crock pot for dipping sauce.

 

***Cooking time will vary depending on the crock pot.***

And here's dessert!

 

Recipe from Sara in FL.

Best Pumpkin Cookies

 

Ingredients:

1 cup butter, room temperature

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 can of cooked pumpkin (15 oz)

1 egg

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

½ teaspoon cloves or nutmeg

1/4 teaspoon salt

 

Penuche Glaze

3 tablespoons butter

1/2 cup firmly packed dark brown sugar

1/4 cup milk

1 1/2 cup confectioners' sugar

*Nuts of choice to sprinkle on top

 

 

Directions:

 

1. Preheat oven to 350 degrees.

2.Have ready some ungreased baking sheets.

3. In a large mixing bowl, cream butter and the sugars together until light and fluffy.

4. Blend in pumpkin, egg and vanilla extract.

5. In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.

6. Mix flour mixture into butter-sugar mixture.

7, Drop tablespoonfuls 3 inches apart on ungreased baking sheets.

8. Bake the cookies for 10-12 minutes until golden around the edges.

9. Transfer warm cookies to racks.

10. Let cool completely for a least one half hour, then frost with glaze. (I left a few just as they were - so tasty even without the glaze. Thinking I'll try a cream cheese frosting next time! They are so soft and tasty - almost like pumpkin bars!)

 

 

For Glaze:

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush or a butter knife to spread glaze on cookies. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

These tasty pumpkin cookies were Pops' "October cookies"... read about a neat gift idea in this post!

 

 

Go ahead... try a bite!

 

 

I just made this tasty meal for my family and in-laws this week and we all enjoyed it. I hope that you will try both recipes sometime and share them with others!

 Have a blessed weekend,

Check out many more delicious recipes here:

The Sweetness of Hospitality and Snickerdoodle Recipe

In February I was thinking about what to give my father-in-law for his birthday… another shirt? I think that’s what I gave him for Christmas the past two years. What would he like? Then I thought of his face lighting up when I handed him a little bag of cookies I made the other night. That’s it! I would give him a “Cookie Coupon” – good for one batch of cookies, delivered the first week of each month for a whole year! Wouldn’t you like to get a tasty treat and nice surprise each month? Yum!

A blessing to those who thirst

Whether we give a cup of cold water to a passerby or invite a family over for a meal, we can show hospitality. I'm learning that hospitality is not an event, but rather a lifestyle.

Give what you have – your time, talent, possessions, money. You can give someone art lessons, music lessons, or help with their garden. Take a meal to a new mom or cookies to a new neighbor.

I get to bless my father-in-law every month (hopefully even more often that that) and I am blessed to do it! Here is an easy, delicious cookie recipe that you will want to make again and again!

Recipe is from Teresa in CO

World’s BEST Snickerdoodles
(my father-in-law's favorite!)

 Ingredients:

1 cup unsalted butter (softened)

1 ½ cups sugar

2 eggs

2 tsp vanilla

2 ¾ cups flour

2 tsp cream of tarter

1 tsp baking soda

¼ tsp salt

To roll cookies in

3 tbl sugar

2 tsp cinnamon

 

Directions: 

1. Preheat oven to 400 degrees F.

 

2. Cream butter and sugar together.

 

3. Add in eggs, one at a time, add vanilla, until well-combined.

 

4. Mix dry ingredients in a separate bowl and add it to the wet mix in 2-3 stages.

 

5. Mix the 2 tbl of sugar and cinnamon together in small bowl.

 

6. Use your hands to roll dough into little (ping-pong ball sized) balls.

 

7. Roll dough balls in the sugar mixture until covered. Place on ungreased cookie sheet, 2 to 3 inches apart.

 

8. Bake 7 to 8 minutes, until they spread out and have JUST started to turn brown. Remove from cookie sheets and place on a cooling rack. Don’t let them cook too long or they will be hard. You want a chewy cookie with a crisp outside.

 

9. Enjoy a few and share the rest!

Blessings,