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Posted: Tuesday December 07, 2010 5:16 PM
Oh my gosh!!!! So many Chocolate Chip Cookie recipes to choose from. Thanks to all who have graciously shared. Here is mine. Took me many a tries to get this just right. This is MY recipe that I developed. My friend was selling these in Texas. I told her...."I take royalities." LOL! My cousin says I need to patent it.
Bunny's Chocolate Chip Cookies
1 1/3 cup shortening (293 grams) (I use butter flavored Crisco.)
1 1/3 cup butter- softened (293 grams)
2 cups sugar
2 cups packed brown sugar (dark or light.....doesn't matter)
4 large eggs
4 tsp vanilla (I always splash in a little extra for kicks!)
6 1/2 cups all purpose flour
2 tsp baking soda
2 tsp salt
1 small package instant vanilla pudding
1/3 c. milk
12 oz chocolate chips (I use way more than this!!!)
Preheat oven to 375*F
Mix thoroughly shortening, butter, sugar, eggs, milk and vanilla. Sift together flour, soda, and salt. (ok….the "proper way" is to sift these, but who am I kidding? I never sift unless absolutely necessary. It is NOT absolutely necessary to sift this.) Here is what I do….either of the two ways:
1. Measure out all dry ingredients into a large bowl. Take a wire whisk and stir them all together to combine nicely. I use a spoonula to transfer the dry ingredients to my mixer bowl.
2. Measure out all of my dry ingredients and place into a large gallon sized Ziploc baggy. Squish the air out and seal. Shake the baggy vigorously to combine all ingredients. Dump into the mixer bowl as you would when making buttercream icing.
Add to mixer bowl slowly so as not to wear it!! Drop dough on a parchment lined (or ungreased) cookie sheet. Bake 11-12 minutes or until light brown. DO NOT OVERBAKE! Cool on cookie sheet for 2 minutes and then transfer to a cooling rack to cool completely.
Makes about 5.5 dozen cookies using a medium sized cookie scoop.
IMPORTANT!!!! If you just freeze them in Ziploc baggies, when you take them out of the freezer to thaw ……DO NOT OPEN THE BAG!!!!! Leave it closed and let it come to room temperature on your countertop out of direct heat. This will retain the moisture of the cookie and therefore keep them chewier longer. If you open the bag right away they will be a more crunchy cookie.
I have used:
1. instant chocolate pudding and add white chocolate chips
2. instant vanilla pudding and peanut butter chips
3. instant vanilla pudding and butterscotch chips
4. instant vanilla pudding and M&M’s
5. instant chocolate pudding and peanut butter chips
6. instant chocolate pudding and cocoa powder…I call them my “DEATH by CHOCOLATE “ cookies. (I remove ¾ c of flour and replace it with ¾ c of cocoa powder and add in an extra splash of milk.) either semi sweet chocolate chips or white chocolate chips.
7. instant butterscotch pudding and white chocolate chips
8. instant pumpkin spice pudding and white chocolate chips + 1 tsp. cloves, 1 tsp. nutmeg, 2 tsp cinnamon
9. instant lemon pudding and white chocolate chips
Mix and match and come up with your own favorite flavor combinations!!!