The BEST Chocolate Chip Cookies

Ok guys, you voted and I heard you! Thank you to those who voted. A request for recipes received first place, with hospitality hints and home organization ideas tied for second.

Many of you have tried the recipes I’ve posted and you know I only post easy, tried-and-true recipes. Because I get so many requests for my chocolate chip cookies (most recently from a party I attended at my friend, Cheryl’s house), here is that recipe. Gloria emailed also and asked about the kind of chocolate chips I use. I typically use semi-sweet and that’s what was in the ones I took to the party. So Gloria - a person who in my mind is synonymous with hospitality - this recipe is especially for you! I hope you enjoy it!

Vanessa’s Chocolate Chip Cookies

3 -1/3 cups self-rising flour
1- ½ cups margarine or butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
1 pkg. (6 oz. serving size) vanilla instant pudding mix, dry
1-1/2 tsp. vanilla
3 eggs
3-4 cups chocolate chips
1-1/2 cups nuts, if desired (walnuts, pecans, even macadamia nuts are wonderful!)

Combine butter, the sugars, pudding mix and vanilla in large bowl; beat until creamy. Beat in eggs, one at a time. Gradually add flour; stir in chocolate chips and nuts. Batter will be stiff.

Bake in desired size on ungreased cookie sheets. Bake at 375 degrees and begin checking at 8 minutes. Allow to set and cool slightly before removing from cookie sheet. Makes 4-6 dozen. Store tightly covered.

Here are some “secrets” I’ve learned when it comes to making highly-requested chocolate chip cookies:

1. Refrigerate batter before using. This keeps the cookie from “spreading” too much during baking.
2. Use parchment paper on your baking sheets. I LOVE parchment paper!
3. Make cookies the same size so that they cook evenly. I use a Pampered Chef cookie scoop.
4. Save a few chocolate chips to add on top of the cookies after you drop on the cookie sheet.
5. Try different combinations. Use different flavored pudding mixes, chips and nuts. The combinations are endless!
6. Save some batter for later. I try to keep batter in the freezer at all times. Just take a couple of cups and seal it in a freezer Ziploc bag. Make sure to remove all the air and label it. Try to use it within a couple of months. It’s so nice to have the batter made up because it thaws very quickly and within minutes you can have freshly baked cookies for your kids, grandkids -- or yourself!

Enjoy friends!