What: Chocolate Chip Cookies
Rating: 8
Non-Quantifiable Rating: 8 is the highest rating I will ever, ever give for a straight up chocolate chip cookie, so these puppies are as good as it gets.
I made a massive batch of these cookies to donate to the homeless shelter run by St. Stephen's hospital in Minneapolis (but I accidentally on purpose crumpled 8 or 9 of them when I took them off the pan, so obviously I needed to eat those).They are not particularly healthy, they are not fancy, but they are fabulous. Soft and gooey, and just a hint of golden brown around the edges. They are also very easy to make. Here is the recipe:
CHOCOLATE CHIP COOKIES (adapted from Debbi Borsick on allrecipes.com)
Makes 72 big cookies, or about 120 smaller ones
-4-1/2 cups all purpose flour
-2 tsp baking soda
-2 tsp baking powder
-1/2 tsp. salt
-2 c. butter, softened
-1-1/2 c. packed brown sugar
-1/2 c. white sugar
-2 big (3.4 oz) packages of Jell-O instant pudding mix (I like vanilla, but use whatever you want)
-4 eggs
-2 tablespoons vanilla extract
-4 c. semi-sweet chocolate chips
-walnuts (optional, I didn't use them since I was making them for a big crowd who might have allergies)
DIRECTIONS:
1. Preheat oven to 350 degrees. Sift the flower, baking powder, baking soda, and salt; set aside.
2. In a large pan, cream together the butter and both types of sugar. Beat in the instant pudding mix until blended. Then mix in the vanilla, and stir in the eggs.
3. Slowly add in the flour mixture and stir until blended.
4. Stir in the chocolate chips by hand (and walnuts, if you're using them).
5. Using clean hands, roll small pieces of dough into balls and drop them onto a parchment-lined cookie sheet. Pat them down very slightly for a flatter shape if you prefer flatter cookies (either way, they will spread out as they cook).
6. Bake for 10-12 minutes. Pull them out of the oven while they still look a little soft; they will firm up as they cool.
7. Transfer cookies to a wire rack to cool completely.
8. Enjoy! Nom nom nom.
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