Chocolate Chip Cookies — domestic goddess

I really don't think I could live in a world without cookies. Yes, I know that sounds shallow, but I adore these little packages of slightly underbaked goodness. Everyone needs a go-to chocolate chip recipe, and I am sharing mine. I have been making these for over 20 years. The original recipe is from an old church cookbook, contributed by my aunt, Pauline Gingerich. If you are in the flat, crispy cookie camp, these are not for you. If, however, you love a cookie that is cakey, a tad underdone, and melts in your mouth, then I promise a homerun with this one. Sometimes I do a twist on the original and make the cookie dough the chocolate part and the chips, white chocolate.

Derek is especially fond of this cookie dough. When he was in high school, he would ask me to please mix up a batch of cookie dough and just leave it in the frig for him to devour, spoonful by late night spoonful. One afternoon, I picked him up from school after several hours of tennis workouts. He climbed into my SUV and plopped down, exhausted, into the passenger seat. I wordlessly handed him a little tupperware cup of chocolate chip cookie dough and a plastic spoon. Before we had exited McCallie School, he was blissfully savoring the raw dough. He said, "Mom, I feel like I am in fourth grade and it feels so good!"

Recently when I was baking up a batch of cookies, I noticed that my nonstick cookie sheets were no longer working; the cookies kept sticking to the pan. It was a proud moment when I realized that I had actually worn out those sheet pans! As any domestic goddess would, I did my research and found some industrial strength replacements. They have just arrived in the mail; overcome with excitement, I am going to make a batch of the best chocolate chip cookies in the world.

Chocolate Chip Cookies

1 c. butter, room temperature (I am ashamed to admit this, but I often replace 1/2 of the butter with crisco. It makes the best texture.)

1/4 c. white sugar

3/4 c. brown sugar

1 tsp. baking soda

1 tsp. vanilla

1 package instant vanilla pudding mix (3 oz)

2 large eggs

2 1/4 c. flour

12 oz. package semi-sweet chocolate chips

1 c. chopped pecans

With an electric mixer, beat together the butter and sugars. Add the baking soda and vanilla, mixing until light and fluffy. Beat in the dry pudding mixture. Add the eggs, and then the flour, continuing to mix well. Stir in the chocolate chips and the nuts. Spray cookie sheets with cooking spray. Drop the dough by heaping tablespoons, spreading each out slightly with your fingers. Sprinkle each cookie with a few grains of coarse sea salt. Bake in a convection oven at 320 for 8 minutes, switching the cookie sheets from higher to lower oven racks half way through the baking time. Remove from oven; cookies will appear a bit under done. Let set on the sheets for several minutes, and then remove to parchment paper to cool. Makes 30 cookies.