I know. Everybody claims to have a recipe for THE best chocolate chip cookies.
But these are definitively, hands-down, without a doubt, the best chocolate chip cookies. This recipe has been passed down through three generations from Nana to Oma to me, and it has not one but TWO secret ingredients.
How to make the Best Chocolate Chip Cookies
- 2¼ c flour
- 1 t baking soda
- 1 c margarine
- ¼ c granulated sugar
- ¾ c brown sugar
- 1 t vanilla
- 1 pkg (4 serving size) vanilla instant pudding
- 2 eggs
- 1 pkg (12 oz) chocolate chips
- 1 c chopped nuts
- Combine ingredients.
- Bake at 375 degrees for 8 to 10 minutes.
Now before you go trying to tweak stuff, listen to me closely. You must follow this recipe exactly. Use margarine, not butter. And the pudding must be instant. Don’t try to sub in any fancy-schmancy organic healthy stuff. That’s not the point. The point is deliciousness.
In fact, the point is the best chocolate chip cookies on the whole dang planet. Which is precisely what you’ll wind up with here.
Don’t leave them on that hot oven tray after they’re done, either. You’ll want to move these on over to a rack so that they’ll have plenty of time to cool down without continuing to cook on the bottom. That way you’ll have all the ooey-gooey goodness without the disruption of a crunchy hard crust.
That would be no bueno and would throw a wrench into the best chocolate chip cookies ever.
Finally, you’ll want to serve these with a big cup of cold milk. And I insist that you eat at least five in one sitting (though I really don’t need to tell you that).
Here it is in a handy-dandy Pinterest-friendly format. At the next brunch / party / shindig, you can impress all your friends with the best chocolate chip cookies on the planet.