We just got back from spending a 3-day weekend with 2 other couples at the beach and I’m feeling refreshed and ready to post again! Don’t think I realized how much I needed to unplug and breathe!
We had a fabulous time (I mean really, 6 best friends doing nothing eating and gabbing?!). The girls fit some outlet shopping in while the boys golfed (my husband’s 1st time! wish I had a video…), and the weather was gorgeous! Even got to wake up and eat my breakfast with this view every morning…
There was one intersection that was completely wackadoodle and it seemed like every time we went through it, there was something happening! Case in point…
I laugh out loud every time I look at it! Strangest marketing campaign evah!! And they were really gettin’ down!
And because this intersection had the longest light ever, we got to sit and watch for a LONG time. He was doing all kinds of high kicks and I was convinced he was barefoot, but noooooo he put on a skintight, head to toe black bodysuit and then BROWN shoes!!! Bahahaha!!!
And you know what else we did?? Ate A LOT of cookies!
I made a batch of my favorite chocolate chip cookies and we honest to goodness came home with 3 cookies! And this recipe makes a BIG batch. A big honkin’ batch. And we brought 3 home!
Ultimate Chocolate Chip Cookies
These cookies stay soft and gooey for so long!
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 7 dozen
- 4 1/2 cups flour
- 2 tsp. baking soda
- 2 cups butter or margarine softened
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 2 3.4 oz. packs Instant vanilla pudding mix
- 4 eggs
- 3 cups chocolate chips
Preheat oven to 350 degrees. Mix together the flour and baking soda and set aside
Cream butter and both sugars together. Beat in the pudding mix until blended. Add
the eggs and mix well. Blend in the flour mixture. Stir in the chocolate chips.
Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for about 10 minutes or until edges are golden brown.
Tips: I always try to leave enough time so that after I make my cookie dough, I can refrigerate it for an hour or so before I bake the cookies. This helps the cookies stay more round and fluffy and they won't spread out as much as a room temperature dough will.
I also take the cookies out about a minute before you're supposed to (so about 9 minutes). Sometimes they don't look completely done, but just let them sit on the pan for a couple minutes and they'll finish cooking a bit and firm up. They are so ooey gooey this way!
This recipe makes a lot of cookies! I never pay attention to how many, but I’m going to guess about 7 dozen or so. So, yes, there’s a lot of butter, but there’s also a lot of cookies! Eat them all or freeze the cookie dough for later! Or take them to the beach and watch them get devoured…
I used to follow the recipe on the back of whatever bag of chocolate chips I happened to be using, but I cut this from a local newspaper years ago and this is the only recipe that I’ve used since!