Vanilla Chocolate Chip Cookies
Perfectly soft cookies packed with chocolate chips and a sweet vanilla flavor. So irresistibly good, you'll have a hard time stopping at one.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup white wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup softened, butter (not melted)
- 1 tsp pure vanilla extract
- 3.4 oz pkg vanilla instant pudding mix
- 2 eggs
- 6 oz semi-sweet or milk chocolate chips
- 6 oz dark chocolate chips if you don't like dark chocolate use 12 oz semi sweet and milk chocolate mixed
Instructions
Heat oven to 375°F
- In a small mixing bowl combine the flours, baking soda, and salt.
- In medium size mixing bowl beat with a hand mixer butter, sugar, vanilla extract, vanilla pudding mix, and eggs one at a time until creamy.
- With large spoon slowly incorporate the flour mixture with the creamy vanilla mixture until well combined. It will be very thick. Add the chocolate chips. At this point I usually use my clean hands to incorporate all the chips. You'll have a firm ball of dough when it's all combined.
- Place in refrigerator for 20 minutes or freezer for 10.
- Line a large cookie sheet pan with a silicone mat ( I love using these) or parchment paper. Scoop out cookie dough using a small cookie scoop and place on sheet pan 1-inch apart. No need to press down, they will spread slightly during the baking process.
- Bake for 10-12 minutes until slightly golden on top and just set in the center. Let cool 2 minutes on sheet pan before transferring to cooling rack.
- Serve warm with a glass of cold milk or a cup of herbal tea or black coffee. Yum!
Notes
Keep cookies in airtight container for up to a week at room temperature, or freeze after they've cooled and enjoy anytime you get a craving for something sweet.
Add 3/4 cup of your favorite nuts for added texture and flavor.
Change up the flavor by adding butterscotch chips, peanut butter chips, or a mix of whatever you like.
Note: Cookie recipe yields about 36 cookies using a small cookie scoop.
Nutritional facts for this recipe are for 2 cookies, and may vary depending on how big or small you make them.