incomparably good chocolate chip cookies
(4 ratings)
I knew these were great when I ate much of the batter before baking. I knew they were incredible when they came out of the oven. I knew I wasn't alone when my fried (a self-proclaimed cookie connoisseur) said he would die for a batch of these. Everything you want in a chocolate chip cookie - they bake up big, not flat, remain soft long after baking (if they last!), and have the perfect balance of tried and true cookie ingredients. Note: White Chocolate pudding mix is the best to use followed by vanilla. Also, I always use vanilla bean paste instead of extract if available in your area. -cw
(4 ratings)
yield
24 -48 cookies depending on size
prep time
15 Min
cook time
10 Min
Ingredients For incomparably good chocolate chip cookies
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2 1/4 cflour
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1 tspbaking soda
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1 tspsalt
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3/4 cbrown sugar, firmly packed
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1/4 csugar
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1/2 cbutter, softened
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1/2 cshortening
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1 pkginstant pudding (4 oz pkg)
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1 tspvanilla extract
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1/8 tspalmond extract
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2eggs
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2 cchocolate chips
- DON'T MAKE THESE ALONE
- OR YOU'LL WANT TO EAT THEM ALL
How To Make incomparably good chocolate chip cookies
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1Preheat oven to 350 degrees.
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2Combine flour, baking soda, and salt.
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3In a large mixing bowl cream together brown sugar, sugar, butter and shortening.
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4Then mix in the instant pudding mix, vanilla extract, and almond extract.
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5Now mix in both eggs.
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6Add the flour/salt/baking soda mixture a little at a time until mixed.
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7Stir in chocolate chips
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8Drop by rounded tablespoonfuls onto cookie sheet. Size determines quantity - I like to make big cookies (maybe 3 tbs each) so I get around 30 cookies. Remember to watch the baking time if you make them smaller.
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9Bake at 350 degrees for 10-12 minutes. Watch them and take them out when the edges and top only just begin to turn lightly golden. If you are a crunchy cookie person, cook until the whole cookie is golden. I have never gone past 10 minutes but ovens vary.
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10Also great with splenda and you can use margarine instead of butter. You can use any kind of pudding mix for this as long as it is instant. White Chocolate mix is my favorite and vanilla a close second. Change it up with milk chocolate instead of semi-sweet, or add pecans or walnuts. Let us know what you come up with!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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