"Two Chips Are Better" Chocolate Chip Cookies
Cindy Smith Bryson
Two kinds of chips!
I use my mixer on low up until chocolate chips addition. Makes it so easy and fast!
1/2 cbutter, softened
1/2 cmargarine, softened
3/4 cbrown sugar, firmly packed
1/4 cwhite, granulated sugar
1 1/2 tspreal vanilla extract
2 1/4 call-purpose flour
1 pkg(3.4 ounces) instant vanilla pudding mix
1 tspbaking soda
1 1/2 csemi-sweet chocolate chips
1 1/2 cmilk chocolate chips
1-1 1/2 cchopped pecans (optional)
How to Make "Two Chips Are Better" Chocolate Chip Cookies
- In large mixing bowl, cream the butter, margarine and sugars until light and fluffy. Beat in eggs and vanilla.
- Combine the flour, pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and pecans if desired.
- Drop by rounded tablespoonfuls 1 in. apart onto parchment paper lined cookie sheets. Bake @ 375 degrees F for 8-10 minutes or until lightly browned.
NOTE: make larger or smaller cookies as desired. Adjust baking time accordingly.