Two-Chip Chocolate Chippers
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
YIELD: 5 dozen.
When baking this chocolate chip cookie recipe, I am a stickler for using one stick of butter and one stick of margarine—the combination of fats gives the cookies terrific texture. And do not use a scooper—the tool compacts the cookies too much. —Lee Ann Miller, Millersburg, Ohio
Ingredients
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1/2 cup butter, softened
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1/2 cup stick margarine, softened
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3/4 cup packed brown sugar
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1/4 cup sugar
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2 eggs
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1-1/2 teaspoons vanilla extract
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2-1/4 cups all-purpose flour
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1 package (3.4 ounces) instant vanilla pudding mix
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1 teaspoon baking soda
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1-1/2 cups semisweet chocolate chips
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1-1/2 cups milk chocolate chips
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1-1/2 cups chopped pecans, optional
Directions
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1.
Preheat oven to 375°. In a large bowl, cream butter, margarine and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and pecans if desired.
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2.
Drop by rounded tablespoonfuls 1 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake 8-10 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts
1 cookie (calculated without pecans): 109 calories, 6g fat (3g saturated fat), 12mg cholesterol, 76mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein.
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