The BEST Chocolate Chip Cookie Recipe

BRACE YOURSELF this recipe makes 72 normal sized cookies or 86 little ones! I mix and scoop all the dough, lay on parchment lined pans cover with tinfoil and put in the fridge for a few hours. Then I bake what I want and freeze the rest in a 2 gallon freezer bag. You can bake them directly from frozen. I use all organic ingredients and Ghirardelli chocolate chips(they had the least lousy ingredients). The only 💩 in this recipe is the instant pudding mix (if you know of a better one please DM me because JELLO has a chokehold on the pudding industry) but it’s 100% necessary sooo it’s a concession I make.

𝐓𝐡𝐞 𝐁𝐄𝐒𝐓 𝐂𝐇𝐎𝐂𝐎𝐋𝐀𝐓𝐄 𝐂𝐇𝐈𝐏 𝐂𝐎𝐎𝐊𝐈𝐄𝐒

Ingredients
•4 ½ cups all-purpose flour
•2 teaspoons baking soda
•2 cups butter, softened
•1 ½ cups packed brown sugar
•½ cup white sugar
•2 (3.4 ounce) packages instant vanilla pudding mix
•4 eggs
•2 teaspoons vanilla extract
•4 cups semisweet chocolate chips

Directions
1. Preheat the oven to 350 degrees F (175 degrees C).

2. Sift together flour and baking soda in a medium bowl, set aside.

3. Cream together butter, brown sugar, and white sugar in a large bowl. Beat in instant pudding mix until blended. Stir in eggs and vanilla.

4. Add flour mixture to the butter mixture until it’s well incorporated. Fold in chocolate chips and nuts.

5. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Cool in fridge for 2 hours

6. Bake in batches in the preheated (350°F) oven until the edges are golden brown, 10 to 12 minutes. Depending on your oven.

7. I take the rest of the cookie balls and put them in a gallon freezer bag to use as my piggies eat me out of house and home. 😂
**Mine bake best from frozen at 370°F for 15min**
8. For an added WOW sprinkle with coarse salt when they’re fresh out of the ove🤤🥰
 𝔁𝓸𝔁𝓸
𝓜~
𝓹.𝓼. this is not MY recipe a friend of mine shared it with me and she got it off Pinterest.

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