Recipe by 89240
These are delicious, and easy especially if you have the dough made up in your freezer. They are a soft-type cookie.
Top Review by Erindipity
Wow! Big Batch of Chocolate Chip Cookies is a very appropriate title for this recipe. I got 151 cookies from the batch using a 1" cookie scoop. Which is great. I was getting tired of making cookies every 1-2 weeks for lunches. A regular batch makes 2-3 dozen. If you figure I lose at least a half dozen and usually a dozen before I can get them into the freezer I needed something that makes more. I am rating this recipe on two things, taste and directions. The good news is the taste is really good. Based on the previous review I doubled the white sugar to 1 1/2 cups. I baked at 350 for 10 minutes and got soft and chewy cookies which is what my family likes. Even when cooled these cookies remain soft. My husband noted they had a "creamier" texture that regular chocolate chip cookies. Really on taste for my family I would have given this 5 stars. That brings me to the directions themself which are not good. First I found the ingredients list out of order and difficult to follow. The directions do not specify what size pudding mix to use, so I used 5 oz boxes. My cookies were fine so I assume that was correct. In addition, no where in the directions does it say where to add the pudding. I ended up sifting it with the flour and baking soda. I was concerned about the lack of salt, but there appears to be enough salt in the pudding to make up for it. Finally, the amount of chocolate chips was a bit confusing the recipe calls for 3 (108) packages of chocolate chips. I used 3 - 12 oz packages of semi sweet chocolate chips. This came to 36 ounces total. I felt the chocolate chip ratio was perfect. 108 oz of chocolate chips would be 9 - 12 oz packages I don't think that would work. Overall I would give a 5 star for the taste and living up to the name, but a 2 star for the directions. Since I could fix the directions and the taste is great I finalized with 4 stars.
- 6 3⁄4 cups flour
- 3 (108 ounce) packages chocolate chips (i use white, milk, and semi sweet chips) or 3 (108 ounce) packagessweetened carob chips
- 1 tablespoon vanilla
- 6 -7 eggs
- 3 (3 1/2 ounce) packages vanilla instant pudding mix
- 1 tablespoon baking soda
- 2 1⁄2 cups unsalted butter
- 1⁄2 cup canola oil (or other vegetable oil)
- 3⁄4 cup sugar
- 2 1⁄2 cups brown sugar
Directions See How It's Made
- Preheat oven to 350°F.
- In medium bowl sift together flour and baking soda.
- Cream together butter, oil, and sugar.
- Add eggs and vanilla until combined.
- Gradually add flour mixture to wet mixture.
- Stir in chocolate chips.
- At this point, you can either separate recipe into 3rd's and freeze some of the dough in rolls for later use or cook immediately drop by spoonful (i make them big) on parchment lined baking sheets and slightly flatten with a spoon.
- Bake for 7-10 minutes or until lightly golden.
- Allow to cool.
- To use frozen rolls, allow to thaw in refrigerator, slice and follow normal directions.