Gail'S First Prize Chocolate Chip Cookies
Gail's First Prize Chocolate Chip Cookies are classic, chewy treats packed with chocolate chips and pecans, perfect for cookie lovers and special occasions alike.
Ingredients
Instructions
- Cream butter, pudding, and sugars together.
- Add eggs and beat for 5 minutes.
- Mix in flour, baking soda, salt, and vanilla.
- Stir in chocolate chips, pecans, and crushed cornflakes.
- Refrigerate the dough for 1 hour.
- Bake at 350°F for 10 minutes.
Tips & Substitutions
For a chewier texture, try using dark brown sugar instead of regular brown sugar. You can also substitute the pecans with walnuts if desired. If you're short on time, skip refrigerating the dough, but chilling enhances the flavors and texture. Make sure to use a good quality butter for the best flavor in your cookies.
Serving Suggestions
These cookies are perfect on their own, but you can serve them with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert. They pair beautifully with Cheese Sticks(Makes 70 - 80 Sticks) for a fun snack platter that everyone will love.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can freeze the cookies for up to three months. Reheat them in the microwave for about 10-15 seconds for a warm, gooey treat.
Nutrition & Diet Analysis (per serving)
Each serving of Gail'S First Prize Chocolate Chip Cookies contains roughly 1265 calories, with 19g protein, 173g carbohydrates, and 62g fat. It is an excellent source of vitamin C (56% of the Daily Value), dietary fiber (47% of the Daily Value), and protein (37% of the Daily Value). Note that it is relatively high in sodium, at 2294mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies without eggs?
Yes, you can substitute eggs with unsweetened applesauce, using 1/4 cup for each egg. This will keep the cookies moist while making them suitable for those with egg allergies. However, keep in mind that the texture may slightly differ from the original recipe.
What can I use instead of instant vanilla pudding?
If you don't have instant vanilla pudding, you can make your own by mixing 1/4 cup cornstarch, 1/4 cup sugar, and 1 teaspoon vanilla extract. This mixture will help achieve a similar creaminess and flavor in the cookies.
How can I make these cookies gluten-free?
To make gluten-free chocolate chip cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking soda and other ingredients are also gluten-free to prevent cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).