Whats is the best recipe for chocolate chip cookies? (soft and chewy)?

This is the best soft chocolate chip recipe ever. The pudding is the key.





http://www.recipezaar.com/13563





I make these all the time. They get rave reviews.Whats is the best recipe for chocolate chip cookies? (soft and chewy)?
These are the BEST choclate chip cookies you will ever eat!!


Be sure not to over bake them...


Have Fun...





2-1/4 cups all-purpose flour


1 teaspoon baking soda


1 cup butter, softened


3/4 cup packed brown sugar


1/4 cup white sugar


1 (3.4 ounce) package instant vanilla pudding mix


2 eggs


1 teaspoon vanilla extract


2 cups semisweet chocolate


chips


1 cup chopped walnuts


(optional)





Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.





In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.





Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.





SECOND RECIPE:





Oatmeal Pudding Cookies:


鈥?1 cup butter flavored shortening


鈥?3/4 cup packed brown sugar


鈥?1/4 cup white sugar


鈥?1 (3.5 ounce) package instant vanilla pudding mix


鈥?2 eggs


鈥?1 1/4 cups all-purpose flour


鈥?1 teaspoon baking soda


鈥?3 1/2 cups rolled oats


鈥?1 cup raisins (optional) Chopped pecans too


DIRECTIONS


1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.


2. In a large bowl, cream together shortening, brown sugar, and white sugar until smooth. Blend in instant pudding, then beat in eggs until the batter is light and fluffy. Combine flour and baking soda; mix into the batter. Stir in oats and raisins. Dough will be stiff. Drop dough by spoonfuls onto the prepared baking sheets.


3. Bake for 8 to 12 minutes in the preheated oven, or until firm. Cool on wire racks.Whats is the best recipe for chocolate chip cookies? (soft and chewy)?
place and bakes haha
Thick, Chewy Chocolate Chip Cookies








Ingredients


1 cup (1/2 lb.) butter, at room temperature


1 1/2 cups firmly packed brown sugar


2 large eggs


1 teaspoon vanilla


2 1/2 cups all-purpose flour


1 teaspoon baking soda


1/2 teaspoon salt


2 cups semisweet chocolate chips (12 oz.)


1 cup chopped pecans (optional)








Preparation


1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.


2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.





3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.





4. Bake in a 400掳 oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.





5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.








Makes about 28 cookies
Nothing better than toll house!





2 1/4 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon salt


1 cup (2 sticks) butter, softened


3/4 cup granulated sugar


3/4 cup packed brown sugar


1 teaspoon vanilla extract


2 large eggs


2 cups (12-oz. pkg.) NESTL脡庐 TOLL HOUSE庐 Semi-Sweet Chocolate Morsels


1 cup chopped nuts





Directions:


PREHEAT oven to 375掳 F.





COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.





BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.





PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.





SLICE AND BAKE COOKIE VARIATION:


PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375掳 F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.





* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
The best ccc


http://www.chocolate-playground.com/choc鈥?/a>