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Two-Chip Chocolate Chippers Recipe

Two-Chip Chocolate Chippers Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch YIELD:60 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup stick margarine, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon baking soda
  • 1-1/2 cups semisweet chocolate chips
  • 1-1/2 cups milk chocolate chips
  • 1-1/2 cups chopped pecans, optional

Directions

  • 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.
  • 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. Yield: 5 dozen.

Nutritional Facts

1 cookie (calculated without pecans) equals 109 calories, 6 g fat (3 g saturated fat), 12 mg cholesterol, 76 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.