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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 317g Recipe makes 4 dozen) |
||
| Calories 1407 | ||
| Calories from Fat 673 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 74.9g | 115% | |
| Saturated Fat 45.2g | 226% | |
| Monounsaturated Fat 21.4g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 227mg | 75% | |
| Sodium 1060mg | 44% | |
| Potassium 580mg | 16% | |
| Total Carbohydrate 183.3g | 61% | |
| Dietary Fiber 6.9g | 27% | |
| Sugars 122.1g | ||
| Protein 14.5g | 28% | |
Chocolate Chip Cookies - Our Amish Grandmother (Grossmummy)'s Re
4 -5 dozen
Ingredients
- 2 1/4-2 3/4 cups flour
- 1 teaspoon baking soda
- 1 cup butter or margarine, softened
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 3 1/2 ounces instant vanilla pudding
- 2 eggs
- 12 ounces semi-sweet chocolate chips
Directions
1
Combine flour and baking soda. Set aside.2
Combine butter, sugars, vanilla and pudding mix in large mixing bowl.3
Beat until smooth and creamy.4
Beat in eggs.5
Gradually add flour mixture.6
Stir in chocolate chips.7
Drop by heaping teaspoons, about 2" apart, onto ungreased cookie sheets. Bake @ 375 for 7-9 minutes, or until barely lightly browned. (Removing them while they still appear unbaked is the trick to having really soft/chewy/moist cookies, so experiment with it!)8
Cool on trays a few minutes before moving to cooling racks.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Drop
- Course > Lunch/Snacks > Snacks
- Preparation > Time to Make > < 30 mins
- Preparation > Presentation > Finger Food
- Occasion > Taste/Mood > Sweet
- Occasion > To Go...
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: robin hart
On Sep 1, 2008
I followed this recipe. They are best when taken out undercooked, they collapse and become very chewy. BUT I found the recipe to be too sweet. I think I would have used the 3/4 cup of brown sugar and omitted the white sugar entirely, to get more of the brown sugar flavor. Because of catching them exactly right to take out they are a tiny bit fussy, but good. I will try them again with less sugar.
From: Erindipity
On Aug 18, 2008
Great cookie recipe. I made this recipe and Soft Chocolate Chip Cookies, which is very similar. This recipe created cookies that were thicker and did not spread as much. We liked these better, however it is a personal preference as we could detect no difference in the taste. The cookies are great with a sweet flavor and a soft chewy texture. I used a 5 oz box of pudding because it was what I had. I also added 1/4 t of salt since I was using unsalted butter. I baked my cookies for 8 minutes. Cooling on the sheet is an important step. Again great cookies and thank you for the recipes. I got 47 cookies using a small cookie scoop.
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