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Chocolate Chip Cookie Recipes

White Chocolate Chip Cookies
2 ¼ c. flour
1 t. baking soda
1 c. butter
¼ c. sugar
¾ c. light brown sugar
1 pkg. (4 oz.) vanilla instant pudding
2 eggs
1 t. vanilla
1 pkg. (12 oz.) white chocolate chips
1 c. chopped nuts (optional)


Preheat oven to 375. Combine butter, the sugars, vanilla and dry pudding mix in large mixer bowl. Beat
Until smooth and creamy. Beat in eggs. Mix flour with baking soda. Gradually add flour mixture; then
Stir in chips and nuts. (Batter will stiffen) Drop by rounded teaspoonful, about 2 inches apart onto
Un-greased baking sheet. Can use parchment paper. Bake for 8 to 10 minutes. DO NOT over bake.

Merinda Bodily – Studio 5 Contributor
Chocolate Chip Cookies
1 c. firmly packed brown sugar
½ c. fat free tub margarine
¼ c. shortening
2 large egg whites
2 t. pure vanilla extract
1 (15 oz.) can chickpeas drained and rinsed
1 ¾ c. chocolate chips
½ c. slivered almonds (I like mine toasted)
½ c. coconut flakes (optional)
2 c. flour
½ c. oats (optional)
1 t. baking soda
¼ t. salt


Preheat oven to 350 degrees. In a large mixer, beat sugar, margarine, and shortening. Beat in
the egg whites and vanilla. Then add the chickpeas and chocolate chips, almonds and coconut.
Add the flour, oats, baking soda and salt and mix on low speed until a thick dough forms. Drop the
dough by tablespoonful onto the baking sheet spacing about 2 inches apart. Bake 11-13 minutes
(do not over bake) HERES THE SECRET – You can use it on any cookie recipe. When you take the
cookies out, hold the cookie sheet about 2-3 inches from the countertop. Drop the sheet and the
cookies should fall more flat. It makes the cookies just a little bit chewier. Transfer to wire rack
To cool and enjoy!


Aly Larsen – Studio 5 Contributor

Greatest Chocolate Chip Cookies
½ c. shortening
½ c. butter
¾ c. brown sugar
¾ c. white sugar
2 eggs
1 pkg. vanilla instant pudding
1 T. vanilla
2 ¼ c. flour
1 T. baking soda
½ t. salt
½ t. nutmeg
1 pkg. chocolate chips
1 c. uncooked instant oatmeal mix


Cream ingredients together, shortening, butter, brown sugar, white sugar, eggs, vanilla instant pudding and vanilla. In a separate
bowl mix flour, baking soda, salt, nutmeg, package of chocolate chips and instant oatmeal. Mix all ingredients together, drop by
spoonful on ungreased cookie sheet. Bake at 375 degrees for about 10 minutes. Be sure to not over- cook. If the middle is doughy they
are perfect. While they cool the pan will finish cooking the middle without over cooking them.

Katrina Schneiter – Studio 5 Contributor

Cinnamon Chocolate Chip Cookies
1 c. butter
2 eggs
½ t. vanilla
1 c. sugar
1 c. brown sugar
3 c. flour
1 t. baking soda
1 t. baking powder
2 t. cinnamon
¾ t. salt
1 (12 oz.) bag chocolate chips


Preheat oven to 375 degrees. Cream butter, eggs, vanilla, and sugar together (about 2 minutes). Blend dry ingredients into wet
ingredients. Drop by tablespoonful onto greased cookie sheet. Bake for 8-10 minutes. It’s also good if you sprinkle a tiny bit
of sea salt on each cookie before baking -really, it’s tasty!


Rebecca Geilman – Studio 5 Contributor

Best Chocolate Chip Cookies
1 c. margarine
1 c. brown sugar
¾ c. sugar
1 ½ T vanilla
2 eggs
3 c. flour
¾ t. salt
¾ t. soda
1 pkg. (12 oz.) chocolate chips


Cream margarine and sugar. Add vanilla and eggs and mix. Add dry ingredients and mix again. Stir in chocolate chips. Place cookies
on ungreased cookie sheet. Bake at 350 degrees for 8 to 9 minutes.


DeVonya Madsen – Studio 5 Contributor

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