This is my favorite recipe for all things Chocolate Chip Cookie. No doubt about it. I’ve used the same recipe to make cookies, cookie bars, and even little cookie bowls! I’ve never had a cookie recipe that is so multipurpose! 
I don’t know what it is about Chocolate Chip Cookies, but they rule the roost in the dessert world. If someone asked me what my favorite dessert was, I wouldn’t necessarily say it was Chocolate Chip Cookies. BUT, for some reason, whenever I make them, the dough tastes so good that I can’t stop eating it. It’s like the Chocolate Chip Cookies get into my brain! Wait, here’s another good one: I wake up in the morning and I am feeling extra “good”, so when I make my coffee, I have it with almond milk and a little Stevia instead of loading it with creamer. Good job, right? Wrong. My eyes are immediately drawn to the Chocolate Chip Cookies and I decide I’ll eat two of those for breakfast instead of real food. WHAT?! …Like I said, Chocolate Chip Cookies seem to dominate the {dessert} world.
They own me.
My Uncle Jim is the one who got me into these Chocolate Chip Cookies. He lives in a small town in Northern Illinois and people know him as “The Cookie Man”. I’ll never forget the time I went to his house and he showed me his ways. Here are three things he taught me that affect how good (or bad, I guess) your cookies will turn out. You have to have the perfect combination of white and brown sugar. If you don’t, your cookies will flatten out or burn to a crisp. Another helpful hint is to use instant vanilla pudding in the recipe. It adds an all-around better taste than adding vanilla extract to your cookies. Lastly, you need to beat in your eggs separately. A lot of people overlook that step. Don’t forget to mix them in separately! 
The Best Chocolate Chip Cookies
Ingredients:
- 1 cup (2 sticks) butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 3.5oz package instant vanilla pudding
- 2 eggs
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 12oz bag of semi-sweet chocolate chips
What to do:
- Preheat oven to 350 degrees (F).
- In a large bowl, cream softened butter, brown and white sugars, and vanilla pudding with mixer until smooth.
- Beat in one egg. Then, beat in second egg.
- In small bowl, measure 2 1/2 cups of flour and 1 teaspoon of baking soda. Mix with fork.
- Add flour mixture to butter and sugar mixture slowly and mix until combined.
- Mix in bag of chocolate chips by hand.
- Drop rounded tablespoonfuls of dough onto ungreased cookie sheets, about 1-2 inches apart.
- Bake for 11-13 minutes until just barely golden for chewy cookies. (If you want crunchy cookies, cook until golden.)
- Cool for 5 minutes and transfer to plate!
- ENJOY!
**Notes: This recipe is extremely versatile. If you want to whip up a batch of cookies and store the rest in the fridge for later, go for it! Just keep your dough covered. The cookies are just as yummy if the dough is chilled. Also, if you want to make cookie bars instead, just use a 9″x13″ pan and bake them until the tops are golden. Those are divine.
Karlie and Oats 