Chocolate chip cookies and milk go together like peanut butter and jelly, like ham and cheese, like Thelma and Louise, like jeans and a t-shirt, like………well, you get the idea. I’m sure many people claim their chocloate chip cookie recipe is the best, but in my family this recipe reigns supreme. Everyone would ask me for my recipe, and for awhile I lied about it, yes, even to my family. I know that sounds horrible, but I always hoped that I would be able to start a bakery, and didn’t want everybody and their brother knowing my recipe. As time went on people started catching on, their cookies wouldn’t turn out like mine, they accused me of leaving out the secret ingredient. The guilt was too much, and one by one, I started revealing my secret, I probably will never own a bakery anyway (tear). The funny thing is the base of this recipe is the one on the Nestle Chocolate Chip bag (not exactly a secret), but with a couple of added ingredients, this recipe takes the cake. So here it is, my prized possession. Just a warning, you may be asked to bring these to every potluck, bbq, and family event from here on out. You will have to monitor for cookie hoarders, you may ask, “what is a cookie hoarder?” A cookie hoarder is somebody who takes more than their share of cookies, and puts them in their pocket or under their shirt, ensuring they get their fill of the deliciousness.
1 stick of margarine
1 stick of butter
3/4 cups sugar
3/4 cups light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon water
1 teaspoon salt
1 teaspoon baking soda
(2) 3.4oz box Jell-O vanilla instant pudding
2 and 1/4 cups all purpose flour
11.5oz Chocolate Chunks (I use Nestle)
Preheat Oven to 375 degrees F. First soften butter and margarine (I do this in the microwave for about 12-15 seconds, remember every microwave is different). Do this very carefully, do not soften where the butter and margarine are melting or your dough will be runny. You want to be able to easily make a indentation with your finger.
Cream butter in mixing bowl. Add sugar and brown sugar and mix. Then add eggs and mix.
Add vanilla extract and water and mix well. Next add salt and baking soda and mix. Now add the secret ingredient, the 2 boxes of vanilla pudding and mix well, you will notice a nice golden color.
Now add flour, adding 1 cup at a time. Mix well scraping the sides. If you notice its a little crumbly on the bottom after mixing well, you can add a little water (be careful not to add too much, I usually do 1 tsp at a time if needed).
Next add chocolate chunks and stir in with a wooden spoon.
Next grease a cookie sheet. Using a spoon (I like using a spoon over a cookie scoop, but thats just personal preference) place a dollop of dough on the cookie sheet leaving adequate space in between, on an average sized cookie sheet I do 3 rows of 3. Don’t mind my heavily used cookie sheets.
Place cookies in 375 degree F oven for 8 to 10 minutes (all ovens are different). I rarely set the timer. I check on them periodically and when the peaks and edges begin to turn golden brown remove cookies from oven.
Using a metal spatula immediately remove cookies from the cookie sheet and transfer to a cooling rack. Pour a glass of milk and enjoy!