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
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.