Chewiest Chocolate Chip Cookies
These are the BEST chocolate chip cookies I've ever had! The are soft and chewy, even days after they've been baked. The secret ingredient is vanilla pudding mix! Recipe makes 3 dozen.
- Ready In:
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- 3⁄4 cup packed brown sugar
- 1⁄4 cup white sugar
- 3 1⁄2 ounces vanilla instant pudding mix
- 2 eggs, room temperature
- 2 cups semi-sweet chocolate chips
- 1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
- 2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- 3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
When I tried one of these warm from the oven, I was a little on the fence about them -- they had a slightly cakey texture about them ( I like my cake cakey, not my cookies or brownies). The flavor was good, really liked the chip-to-dough ratio, but I needed to see what cooling would do for the texture. I bagged a few for home and packed the rest up for DH to bring to work and share, then called it a night. What a difference! I tried a cookie the next day, and the cakiness had entirely disappeared, leaving only chewy, chippy goodness in it's wake! Apparently these cookies need their beauty sleep, lol. Now for the technicals: both vanilla extract and nuts are mentioned in the instructions, but neither one is in the ingredient list ( not a big deal to me since I bake cookies all the time, so I added 1 tsp of vanilla and no nuts per personal preference). I thought that the bake time seemed a little long (I usually slightly underbake cookies anyhow), so I only set my timer for 9 minutes initially. Probably because of the pudding mix, I found that these definitely needed at least 11 minutes to be properly baked in my pretty accurate oven (the tops don't color as much as the pudding-free version, so look for the slight ring of golden brown at the bottom for doneness). I ended up with 38 cookies using a medium cookie scoop. I'm now on day 3 and the cookies are chewy as ever with no sign of staleness (I'm pacing myself here, normally cookies wouldn't make it beyond day 1 or 2, between home, DH's workers, and my coworkers). Iffy first impression notwithstanding, these cookies get the stamp of approval from all who've tried them. Thanks for posting! Made for PAC Fall '12Reply