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Chocolate Chip Cookies

On a cold Friday afternoon, I asked the kids if they wanted to make big soft ginger cookies. Schäfer asked if we could make chocolate chip cookies.

Thanks to the Blue family, we had chocolate chips!

I loved being able to say, “YES!” (Sometimes, I feel like I’m constantly saying, “No.”)

As soon as I pull the flour down, Sianna grabs her stool and comes to join me. I love my little kitchen aide.

Big brother wanted to help too!

Sianna loved how fast Schäfer could mix the batter. He turned on his turbo mode.

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My little cookie monsters.

Hubs said these were some of my best cookies ever. (I think it’s been a couple of years since we’ve had actual chocolate chips.)

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Gotta love a sugar rush.

I love how basic my recipe is.

Out of curiosity, I also tried this recipe because I thought it was strange to use instant vanilla pudding in cookies. I gave it a try (yes, a friend carried some instant pudding across the Pacific), but in the end Hubs nor I were that impressed. Oh – the cookies were good. For sure! But the pudding packet didn’t make that much difference. Ultimately, they were just not worth the effort it took to get the ingredients.

I’m sticking with my gooey, soft, Hubs approved cookies.


1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts


1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.


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