Community Pick
Soft Batch Chocolate Chip Cookies
"A soft & chewy cookie. One of my favorites"
photo by Ashley Cuoco
- Ready In:
- 23mins
- Ingredients:
- 10
- Yields:
-
60 cookies
- Serves:
- 30
ingredients
- 1 cup butter, softened
- 1⁄4 cup sugar
- 3⁄4 cup light brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 2 1⁄4 cups flour
- 1 teaspoon baking soda
- 1 (4 ounce) package instant vanilla pudding
- 1 (12 ounce) package milk chocolate chips
- 1 cup walnuts, chopped
directions
- Preheat oven to 375 degrees.
- Mix butter, sugar, brown sugar, vanilla and eggs together until creamy.
- Add the remaining ingredients and blend well.
- Bake until lightly browned.
- Store in an air tight container.
Questions & Replies
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I am a veteran baker and know how to make cookies. This recipe needs for directions: greased pans? baking mats? how long (approx) ? Not very professionally written. -
How many minutes for the bake time?! "Bake until lightly browned" isn't very helpful! -
Could the dry ingredients (all but the butter, eggs & vanilla) be mixed & put in a jar to give to someone as a gift (noting the additions needed, baking temp, etc.),? Also would they turn out ok if the ingredients were just all "mixed together" instead? -
Since instant pudding mix is mostly sugar and corn starch with a bit of preservatives and color, has anyone tried leaving it out and just adding some sugar and corn starch? -
I only have cooked pudding mix, not instant. Would that work??
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Reviews
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This is a good, simple cookie recipe. They were very soft the day I made them but now they are dry and crunchy. Though they still taste good! I used semi-sweet chocolate chips instead of milk chocolate ones. I also found these cookies to be very sweet. -
These are the best Chocolate Chip cookies I've ever tried! I made one little change to the recipe ~ I used 1/2 c butter and 1/2 c shortening instead of 1 c butter. Yum, yum, yum! -
this was a very delicious recipe. The pudding was a very different twist yet very effective. The only change I would make is use only half the amount of chocolate chips and 3/4 of the walnuts because a lot of them didin't sitck to the batter while mixing. I ended up having to take out many of the chips and walnuts to be able to keep them together for the oven. -
Great recipe.. I can never get my cookies to turn out so moist and fluffy.. THey are delicious.. The pudding must be some of the trick!
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Seariously, this is the best cookie I have ever made or tasted!!! They cook very quickly, so be vigilant!
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Tweaks
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These are my favorite cookie! If I'm going to make cookies from scratch, these are the ones I use. The only difference is that I use more brown sugar (1 cup as opposed to 3/4) and leave out the walnuts. I have tried them with both chocolate and butterscotch instead of the vanilla, but the vanilla pudding still turns out best. Also, make sure you use real butter. It really does make a huge difference in how they turn out. They're much gooier and less cake-y with real butter.
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This is a long over due review. These cookies are fantastic! I made these at Christmas. Everyone LOVED them, especially my hubby so I made them again for him on Valentine's. He decided to be generous and took them to work. By lunchtime his cohorts had him calling for the recipe. I followed the recipe exactly using milk choc.chips. The second time I prepared the dough a week early, wrapped it up in saran wrap, sealed it in tupperware, tucked it in the fridge and then let it sit out just a bit before spooning on to sheets and baking. They turned out great! Very handy when you have little ones to tend to. Thanks for a truly delicious, chewy cookie recipe! UPDATE: I accidentally grabbed banana cream pudding instead of vanilla. My husband exclaimed 'I think we're onto something here'! They turned out delicious! -
These were delicious, my roommates and I loved them.<br/>I also added almost a full tsp of salt, and instead of plain chocolate chips I used half a cup of chocolate chunks and half a cup of peanut butter chips.<br/>Thanks!
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I wanted a non-dairy recipe, so I substituted shortening for the butter. Not a good idea. The cookies came out chewy, but not quite soft once they became cool. I would say that they are alright, but not amazing. I think that the substitution wasn't a good idea, but generally, I think I'm going to look for a recipe with more brown sugar content, or preferably molasses. -
Very good, nice and chewy. I replaced half the flour with whole wheat flour. You could even tell it was there!!!! My kids gobbled them up and begged me to make more. This will be my cookie recipe from now on. Thanks!
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RECIPE SUBMITTED BY
Tom Lambie
Little Chute, Wisconsin
I enjoy cooking and have done so for the past 30 years. I worked in several food service areas before moving on to a non-cooking job. Cooking has become a hobby of mine and one I enjoy very much. I enjoy creating new recipes. I have several very good recipes from my grandmother, who by the way has taught me everythig I know about cooking. I have many recipes that I have collected over the years. I will try to post as many of them as I can over the course of time. Please view them.
