If I could choose one recipe which I go to again and again and am always getting compliments about, it would have to be the recipe I use to make soft chocolate chip cookies. These cookies are delicious and stay soft and moist forever!
I've always hated how most chocolate chip cookies come out soft and moist right after you bake them and then turning pretty hard after. This recipe changed all of that for me. My old roommate first introduced me to this recipe. She found it on allrecipes. It was submitted by Debbie Borsick, and her full recipe can be found here.
I have made a few modifications to the recipe over the years, but very few.
My subsitutions: I don't add the walnuts because I don't like nuts in my chocolate chip cookies. I also have replaced half the chocolate chips with the Nestle swirl chips for a prettier presentation, and I add slightly more than the required amount of flour for an easier dough to work with.
Here is the recipe with my modifications.
Makes approximately 4 1/2 dozen cookies.
- 4 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups butter, softened
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- approx 2 cups Nestle swirl white chocolate with milk chocolate morsels
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white
sugar. (I usually soften butter in microwave for approximately one minute. You don't want it to be a complete liquid, but you want the butter to be pretty soft or else it's hard to cream it properly.)
- Beat in the instant pudding mix until blended. Stir in the eggs
- Blend in the flour mixture.
- Stir in the regular semi-sweet chocolate
chips, trying to spread evenly through cookie dough..
- Make balls of cookie dough, about 1 inch wide or a little bit less. After making the shape of ball, put about six of the swirl morsels onto the cookie. I usually put one in the middle, and the rest spread out in a circle, making a flower design.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.