Everybody has their favorite go-to chocolate chip cookie recipe. It may be just the back of the Nestlé chocolate chip bag or some special recipe that has been passed down through the family. I don’t care what it is, where you got it, or how much you love the cookies—you need to change cookie recipes, because you’re going to love these more. I’m telling you, these are your new favorite. Guaranteed. I’m usually tentative on telling people to change what’s currently working (I mean, why rock the boat, right?), but I’m tellin’ ya, I’m boldly stating that these are worth it!
I don’t care how little or how much you cook or bake, it seems to be universal that everybody loves a good, homemade chocolate chip cookie. I love me my desserts (especially, it seems, the ones that have directions a page long…why do I do these things to myself?!), so I almost feel guilty when I make “just” a chocolate chip cookie, but sometimes you just need that little bit of comfort. Hence, the reason why I made these recently.
A young couple with a one-year-old recently moved to town and started coming to our small group a few months back. I can only imagine how stressful it was to move to a new town far away from any family, figure out a new job, take care of a baby, plus find friends and be social with said baby. Makes my trip to Madison seem like a piece of cake (or shall I say cookie? Sorry…lame, I know). So, I did the best I knew how to do and I baked!
While I couldn’t help them move into their house because of my work schedule, I wanted to do something for them. My Soft and Chewy Chocolate Chip Cookies seemed just the ticket—comforting, familiar, and so delicious. While leftover cookies were intended to be sent to work, they somehow managed to stay at home, within easy reach of my hands. How that happened, I have no idea. ;)
So, I’m sure you’re asking, why would I switch over to these cookies and what makes them so good? Some kind of special chocolate chips? Nope. Some weird health cookie? Trust me, no healthy cookie here.
It’s a pure and simple cookie, but with instant vanilla pudding mix! This small little box does wonders. You know how my all-time favorite cookie (Cookies ‘n Cream Cookies) has cookies ‘n cream pudding mix in them and are so amazingly good? Well, these Soft and Chewy Chocolate Chip Cookies are just good (chocolate chip cookie style) and are just as puffy, soft, and chewy. To sum it up: pudding mix is the way to go when making cookies. I love pudding and I love cookies—together they make a great combo.
To make them just as tasty as I’m describing you must not over bake them. My mom seemed to be a pro at pulling out perfectly crisp, browned chocolate chip cookies. If that’s what you like, then I guess add on an extra 5 minutes to the baking time. Personally, that’s not my cookie preference.
Just like my Cookies ‘n Cream Cookies need to be pulled out of the oven right when they get a hint of brown on their tops (or even if you just think there might be brown on the tops of them), these cookies do too! They’ll continue to cook as they cool. You don’t want them gooey when you pull them out, but don’t worry if they seem not quite “firm.” Letting them cool on the pan a little bit makes moving them to a cooling rack a lot easier—you won’t get those wrinkled up cookies that my mom was also so famous for (don’t worry, Mom, your cookies always tasted great, though!).
The best part of chocolate chip cookies? They’re good any time of year or for any occasion (or non-occasion), so they’re perfect for making up a batch right now. And don’t worry, this is no page-long-directions kind of recipe—fast, simple, and so, so delicious. Don’t feel bad moving your old favorite chocolate chip cookie recipe aside to bring in this new and improved one—I’m sure the old recipe will understand. :)
Soft & Chewy Chocolate Chip Cookies
Yields ~2 1/2 dozen cookies
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 1 pkg (3.4 oz) instant vanilla pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 2 1/4 cups flour
- 1 tsp baking soda
- 2 cups (12 oz. bag) quality semi-sweet chocolate chips
- Preheat oven to 350°.
- In a large bowl, cream butter with mixer until smooth. Add sugars and pudding mix and cream together. Add eggs one at a time, beating well after each addition. Beat in the vanilla.
- Add the flour and baking soda to the bowl; mix thoroughly. Stir in the chocolate chip cookies. At this point, the dough will be stiff.
- Drop dough by rounded teaspoonfuls two inches apart onto non-greased baking sheets. These cookies do not spread while baking, so it may be helpful to lightly press down on the dough before baking.
- Bake at 350° for 8–10 minutes, or just until lightly brown on the tops and edges. The dough may not look completely done, but it will continue to cook on the pan and firm up while cooling.
- Let cookies cool on the baking sheets for 5-10 minutes before moving to a cooling rack to finish cooling.
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