Chocolate Chippers ~ The Best Chocolate Chip Cookies
Servings: 48 cookies
Ingredients
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 cup unsalted butter room temperature
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 pkg instant pudding mix (4 serving size)
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup semi sweet or milk chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350F.
- In a large mixing bowl beat together both sugars and butter with an electric mixer on low until creamy. Add eggs, vanilla and pudding powder and mix until combined.
- In a separate bowl add flour, salt and baking soda and mix together with a fork. Add flour mixture, a bit at a time, to the mixer bowl and mix on low until combined.Add both types of chocolate chips and mix on low for just a few seconds to mix them into dough, or stir them in with a spoon.
- Using a teaspoon measure out a ball of cookie dough, roll slightly in your hands and place on a parchment lined cookie sheet (on a standard size baking sheet I bake 12 at a time).Bake for 10 minutes max.*keep remaining dough cold in fridge until ready to scoop out and bake next batch.
- Remove from oven and immediately transfer cookies to a wire rack to cool.Repeat with remaining cookie dough.
- Once cool, store in an airtight container on counter or in fridge. They will last all week (longer if in the fridge or freezer) but realistically they will be gone long before that!
Notes
- I like making medium sized cookies, but if you prefer larger ones then you will get about 36 of them