Best Chocolate Chip Cookie Ever!

Chocolate chip cookie stack & milk

Every friday night from August through December, you can find Handsome and I at a Servite football game.  Servite is the high school my husband and our son attended.  Ever since I met Handsome, durning those months that’s where we will be.  Does it sound crazy?  I’m sure to the person who does not understand what football means to Handsome and his classmates from Servite, the answer would be yes.  But to us, it’s just what we do with pride.  Our tailgates are unbelievable (for a high school game), it’s a night of great food, great friends and great football.

On this past Friday, we were celebrating our grill master Andy’s birthday.  He requested me to bring Chocolate Chip Cookies.  I knew they couldn’t be just any chocolate chip cookie.  It needed to be The Best Chocolate Chip Cookie Ever, for Andy and the rest of our friends!

Chocolate chip cookie on cooling rack

So, after a couple of batches, I finally came up with the right amount of my secret ingredient.  Can you guess what it is?


1 1/2 cups all purpose flour

4 tablespoons vanilla instant pudding mix  {secret Ingredient}

1/4 teaspoon salt

1/2 teaspoon baking soda

1 stick of butter (1/2 cup) softened

3/4 cup sugar

1/4 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cup chocolate chips


Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper or a silpat (for easy clean up).

1. Sift together flour, pudding mix, baking soda and salt, set aside.

2. Cream together butter and sugars until combined completely.

3. Add egg and extract to butter mixture, combine completely.

4. Add flour mixture to butter mixture a little at a time making sure it is all combined completely.

5. Add chocolate chips to the mixture. Stir in to combine.

6. Place cookie dough spoonfuls on cookie sheet about 1 inch apart.

I like to use a medium ice cream scoop so all the cookies come out the same size.

Makes about 2 dozen cookies, depending on the size of the cookie you make.

Cookie dough may be stored in the refrigerator for up to 1 week or freeze for up to 6 months.





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