When I was on a girl’s trip recently, a friend brought chocolate chip cookies she had made from scratch. Y’all, I freaked out. They were amazing. So amazing that I immediately went home and made them for my family. That’s when my foodie husband said, “These are the best chocolate chip cookies I’ve ever had!” I knew he’d freak out like I did. Every time I make them, people always ask me to share the recipe. And they actually follow up if I forget! Now that’s saying something. Anyway, if you’re like me and want something a little special to make you feel all snuggly and homey on this extended weekend, these cookies are your answer.
A special thanks to my friend Kristin O. for sharing her recipe! I think if I were her, I’d keep it to myself, open a cookie shop and become a billionaire -ha! On a side note, she owns Modern Acupuncture. It’s a really cool concept, check out the website. They have cosmetic acupuncture, which my friend does and she looks amazing! Anyway, I’ll be quiet now…
Kristen’s Chocolate Chip Cookie recipe:
Oven at 350 with convection or 375 with out.
Two sticks butter (I don’t melt but soften)
3/4 cup brown sugar
3/4 cup sugar
2 eggs (add one at a time)
1 1/2 teaspoon vanilla
Mix above
2 1/4 cup flour ( or gluten free flour. I used Auntie’s)
1 tsp salt
1 tsp baking soda
1 large box vanilla INSTANT pudding mix. (Don’t get the cook and serve)
Mix above, gradually adding dry ingredients.
3/4 bag Heath bar bits
6 oz reg choc chips
12 oz bag choc chunks
Stir these by hand
Cook 13 minutes. Let cool on foil or rack.
If you’re needing some style inspirations, check out Monday and Wednesday’s post!
