Name: The BEST Chocolate Chip Cookies (With Vanilla Pudding!)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup unsalted butter (softened); 3/4 cup brown sugar; 1/4 cup white sugar; 2 large eggs; 1 egg yolk (extra); 1 teaspoon vanilla extract; 3.4 ounces vanilla instant pudding mix (must be instant); 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semi-sweet chocolate chips (plus extra for decorating)

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If you’re on the hunt for the ultimate chocolate chip cookie recipe, your search ends here. These cookies are the perfect balance of chewy, soft, and packed with rich chocolate flavor. What makes them truly special? The addition of vanilla instant pudding mix. This secret ingredient adds an incredible softness and a subtle hint of vanilla that takes these cookies to the next level. Whether you’re baking for family, friends, or just yourself, these are The BEST Chocolate Chip Cookies (With Vanilla Pudding!) you’ll ever taste.

What Sets This Recipe Apart

What makes these cookies stand out from the countless chocolate chip cookie recipes out there? It’s all about texture and flavor enhancement. The inclusion of vanilla instant pudding mix not only adds moisture but also boosts the vanilla flavor, creating a cookie that’s irresistibly soft and chewy. The balance of brown and white sugar gives just the right amount of sweetness and chew, while the combination of two large eggs plus an extra egg yolk ensures richness without compromising structure. And let’s not forget the semi-sweet chocolate chips—generous and melty, they create pockets of gooey goodness in every bite. The sprinkle of extra chocolate chips on top before baking makes these cookies look as divine as they taste.

What to Buy

Unsalted butter (1 cup, softened) – Using unsalted butter allows you to control the salt level perfectly.
Brown sugar (3/4 cup) – For that deep, caramel flavor and chewy texture.
White sugar (1/4 cup) – Balances the sweetness and helps with crisp edges.
Large eggs (2 whole eggs plus 1 egg yolk) – Provides moisture and richness.
Vanilla extract (1 teaspoon) – Enhances the overall flavor and aroma.
Vanilla instant pudding mix (3.4 ounces) – Must be instant for proper texture.
All-purpose flour (2 3/4 cups) – The base of the cookie dough.
Baking soda (1 teaspoon) – Helps the cookies rise and spread just right.
Salt (1/2 teaspoon) – Enhances all the flavors.
Semi-sweet chocolate chips (2 cups, plus extra for decorating) – For that classic chocolate chip cookie taste.

Appliances & Accessories

Mixing bowls: For combining your ingredients efficiently.
Electric mixer or stand mixer: To cream the butter and sugars smoothly.
Measuring cups and spoons: Accurate measurements are key to baking success.
Baking sheets: Use heavy-duty or non-stick for best results.
Parchment paper or silicone baking mat: Prevents sticking and ensures even baking.
Cooling rack: Allows cookies to cool evenly and stay crisp on the outside.
Scoop or spoon: For uniform cookie sizes.

Directions: The BEST Chocolate Chip Cookies (With Vanilla Pudding!)

Step 1: Prep Your Ingredients

Begin by softening the unsalted butter to room temperature. This will help it cream perfectly with the sugars. Measure out all your ingredients to keep the baking process smooth and enjoyable.

Step 2: Cream Butter and Sugars

In a large mixing bowl, use an electric mixer to cream together 1 cup softened unsalted butter, 3/4 cup brown sugar, and 1/4 cup white sugar until the mixture is light and fluffy. This should take about 3-4 minutes on medium speed.

Step 3: Add Eggs and Vanilla

Add 2 large eggs plus 1 egg yolk, one at a time, beating well after each addition. Then, stir in 1 teaspoon vanilla extract. The batter will be creamy and aromatic.

Step 4: Mix in Vanilla Instant Pudding

Sprinkle in the entire 3.4-ounce package of vanilla instant pudding mix. Blend on low speed until just incorporated. This step is what makes these cookies uniquely soft and flavorful.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this to the wet ingredients, mixing on low speed until the dough comes together.

Step 6: Fold in Chocolate Chips

Gently fold in 2 cups semi-sweet chocolate chips with a spatula to distribute evenly throughout the dough.

Step 7: Scoop and Decorate

Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto prepared baking sheets lined with parchment paper or silicone mats. Press a few extra chocolate chips on top of each cookie for a beautiful finish.

Step 8: Bake to Perfection

Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are golden but the centers still look slightly soft. This ensures a chewy and tender texture.

Step 9: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This prevents breakage and helps them set perfectly.

Ingredient Swaps & Substitutions

Butter: You can substitute with an equal amount of margarine or plant-based butter for a dairy-free option.
Brown sugar: Replace with coconut sugar for a caramel-like flavor with lower glycemic impact.
Vanilla instant pudding mix: If unavailable, try using homemade pudding powder or a blend of cornstarch and vanilla extract, though texture may vary.
Chocolate chips: Use dark chocolate chips or chunks for a richer taste, or white chocolate chips for a sweeter twist.
Flour: Gluten-free all-purpose flour blends can be used, but add 1/4 teaspoon xanthan gum if the blend doesn’t already contain it.

Testing Timeline

Day 1: Bake the cookies as per recipe and enjoy the fresh, soft, and warm treats.
Day 2: Cookies maintain their softness if stored properly in an airtight container at room temperature.
Day 3-4: Slightly warm in the microwave for 10-15 seconds to refresh softness before serving.

Store, Freeze & Reheat

To keep your cookies fresh, store them in an airtight container at room temperature for up to 4 days. To freeze, arrange the cookie dough balls on a baking sheet and freeze until solid; then transfer to a freezer-safe bag or container. Bake directly from frozen, adding 1-2 extra minutes to the baking time. For already baked cookies, freeze in a single layer, then store in an airtight container or freezer bag. Reheat in the microwave for 15-20 seconds or in a warm oven to regain that freshly baked softness.

Handy Q&A

Can I use regular pudding instead of instant pudding mix?

Instant pudding mix is essential because it contains the dry ingredients that help create the cookie’s signature soft and chewy texture. Regular pudding won’t work the same way because it has a different consistency and moisture content.

Why add an extra egg yolk in this recipe?

The additional egg yolk provides extra fat and richness, resulting in a more tender and moist cookie without making the dough too wet or dense.

Can I make these cookies vegan?

Yes! Substitute the butter with vegan butter or margarine, use a flax or chia egg (1 tablespoon ground flaxseed or chia seeds + 3 tablespoons water) instead of eggs, and choose dairy-free chocolate chips. Keep in mind the texture will be slightly different but still delicious.

What’s the best way to prevent cookies from spreading too much?

Make sure your butter is softened but not melted and chill the cookie dough for at least 30 minutes before baking. Also, avoid using too much baking soda as it can cause excessive spreading.

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See You at the Table

Baking is more than just mixing ingredients—it’s about creating moments of joy, comfort, and connection. These cookies are perfect for sharing or savoring solo when you need a little pick-me-up. With the secret touch of vanilla pudding, you’re guaranteed The BEST Chocolate Chip Cookies (With Vanilla Pudding!) every single time. So preheat that oven, gather your ingredients, and prepare to fall in love bite after bite. Happy baking!

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