The best Chocolate Chip Cookies you will ever eat!

These are my “famous” chocolate chip cookies. I have been debating posting this recipe for awhile, because it is my FAVORITE, and kind of my “go to” cookie. I wasn’t sure I wanted to tell my secrets it, but I think it is time to share it with the world!

These chocolate chip cookies don’t get hard, they are soft even after they cool down and they are the only chocolate chip cookies that I prefer when they aren’t warm (though they are pretty darn good right out of the oven too!).

This recipe was taken from the Wooster Brush Cook Book they were originally called “Big Dave Heller’s Chocolate Chip Cookies,” I have adapted the recipe a bit.

Ingredients:

• 1/4 c. Sugar
• 3/4 c. Brown Sugar
• 2 sticks of butter (Original recipe calls for 1 stick butter 1 margarine, read my post on why margarine is horrible for you to see why I adapted to 2 butters!)
• 1 pkg. Jell-O INSTANT pudding (any flavor works, feel free to experiment!)
• 2 eggs
• 1 tsp. Vanilla
• 2 1/4 c. flour (I use 1/2 whole wheat 1/2 all purpose)
• 1 tsp. baking soda
• 1 pkg. chocolate chips

Instructions:

Preheat oven to 375 degrees. Combine butter, sugar, brown sugar, and pudding mix in a large bowl. Add eggs and vanilla, beat until smooth. Add flour and baking soda gradually.

 Next stir in chocolate chips.

Put the batter in the refridgerator for about 10 minutes to make it easier to work with (you can skip this step if you are short on time). Roll into about quarter – half dollar sized balls (I like big cookies) about 2″ apart on a non-greased non-stick cookie sheet.

Bake 8-10 minutes. Please ignore that when these pictures were taken I hadn’t bought cookie sheets yet!

When they are ready cookies will no longer be shinny (compare the before and after going in the oven pictures). Do not over bake!

 Cookies should be lightly browned around the edges, if you are using a darker colored pudding it may be hard to see.

Place Cookies on a drying rack to cool. I can’t remember where I got my drying racks, but they stack on top of each other, they are great for a small kitchen!

Makes 1-2 Dozen Cookies

Delicious Variations:

• See my post on Heart Cookies for how to make Heart Shaped Cookies!
• I like to use butterscotch pudding with chocolate and sometimes 1/2 chocolate 1/2 butterscotch chips, these are a favorite of my friends, last Christmas I had to make them 3-4 times they kept disappearing!
• I have also done chocolate pudding with butterscotch or peanut butter chips, they went over very well as well!
• Change up your pudding/chip flavors to make amazing flavor combinations! See if you can come up with new combinations! Please comment and tell me what you think would be the best flavor combinations!