The BEST Chocolate Chip Cookies (With Vanilla Pudding!)
These cookies are irresistibly soft, chewy, and packed with rich chocolate flavor thanks to a secret ingredient: vanilla instant pudding mix!
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment paper or silicone baking mat
- Cooling rack
- Scoop or spoon
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
Instructions
- Begin by softening the unsalted butter to room temperature. Measure out all your ingredients to keep the baking process smooth and enjoyable.
- 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 light and fluffy, about 3-4 minutes on medium speed.
- Add 2 large eggs plus 1 egg yolk, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract until creamy and aromatic.
- Sprinkle in the entire 3.4-ounce package of vanilla instant pudding mix. Blend on low speed until just incorporated.
- In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to the wet ingredients, mixing on low speed until dough forms.
- Gently fold in 2 cups semi-sweet chocolate chips with a spatula to distribute evenly throughout the dough.
- 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.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until edges are golden but centers still look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to set perfectly.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days to maintain softness.
- Freeze cookie dough balls on a sheet before transferring to a freezer-safe bag; bake directly from frozen with 1-2 extra minutes.
- For vegan version, substitute butter with vegan butter, use flax or chia eggs, and dairy-free chocolate chips.
- Chilling dough for at least 30 minutes before baking helps prevent excessive spreading.
- You can substitute brown sugar with coconut sugar for a lower glycemic alternative.