These cookies are definitely a favorite. When I was a wee little girl in 4-H, I made these and won a purple ribbon at both the county and state fairs. The 'secret' ingredient that always keeps the cookies soft is the addition of pudding mix.
Today I made the mistake of using butter instead of margarine. The taste is pretty similar, but butter makes the cookies turn out totally flat. Next time it's back to margarine!
Recipe after the jump.
Chocolate Chip Cookies:
This recipe was cut out of some publication or other. The bottom says General Foods Corporation 1982.
2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine, softened (I strongly recommend using margarine)
1/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla
1 package (4-serving size) instant vanilla pudding
2 eggs
1 12oz. package chocolate chips
Mix flour with baking soda. Combine butter, the sugars, vanilla and pudding mix in large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips. (Batter will be stiff.)
Drop by rounded measuring teaspoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Makes about 4 dozen.
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