My aunt showed up to a holiday get together once with some out-of-this-world chocolate chip cookies… and immediately we all had to have the recipe. They were so soft with yet a slight chewiness and just melted in your mouth. What more could you really ask for from a cookie?
The key ingredient? A package of instant pudding. Yup, you heard me. Instant pudding. Who knew?! The pudding just gives it a fluffiness that you can’t match easily. It’s so simple that I’m surprised its not more common.
These cookies are quick to whip up and you’ll have a hard time keeping people from grabbing some before they cool down. Once made, they freeze and thaw well – perfect for unexpected visitors that might stop by for coffee or your own chocolate cravings!
And the next best thing – they’re totally customizable! You can change out the pudding flavor or chips and easily get a whole new type of cookie specific to your tastes. If I didn’t have you at chocolate chip cookie, maybe this will convince you to give this recipe a try!
I recommend using a stand mixer or even hand mixer for this recipe as it requires getting the butters, sugars, eggs, pudding and vanilla to a state that is considered fluffy. It might take a lot of whipping by hand to reach this and you might not be able to feel your arm by the end of it!
Soft & Chewy Chocolate Chip Cookie Ingredients
- 2 sticks of softened butter – do not microwave!
- 1/4 C white, granulated sugar
- 3/4 C brown sugar
- 1, 4 oz package of instant pudding, vanilla flavored
- 2 eggs
- 1 tsp vanilla extract
- 2 1/4 C All purpose flour
- 1 tsp baking soda
- 1, 12 oz package of semisweet chocolate chips
Preheat your oven to 350ºF.
Take your two sticks of butter out of the fridge and allow to soften to room temp on your counter. Add your butter, white and brown sugar, instant pudding, eggs and vanilla to your mixer bowl. Mix on medium speed until the consistency of the mixture is fluffy and smooth. You will likely have to scrape the sides of your bowl to re-gather the ingredients to reach an even consistency.
Next, add your flour and baking soda and mix in until the ingredients are consistent throughout. I start my stand mixer on low until these dry ingredients are incorporated and then turn it up to medium so that it is thoroughly mixed. Mix in by hand the whole package of chocolate chips until they are incorporated evenly.
Finally, use a medium cookie scoop to equally size the cookie dough and place on an ungreased or lined cookie sheet. Bake at 350ºF for 10 minutes or just until the bottoms and peaks on top begin to slightly brown. Remove the sheet from your oven and allow cookies to cool for around 1-2 minutes before removing them and placing on a cooling rack to cool.
When you take the cookies out of the oven, they might look “undone”. Just trust me – by taking them out at this time, it will help give the cookie a certain softness and chew that is oh so desired!
I get somewhere in the neighborhood of 27 cookies from this recipe. They store well, freeze well, and will be an easy favorite!
I hope you all enjoy this well-loved recipe as much as we do! It’s super easy to whip up and makes any snack or coffee time complete. Comment below any variations you come up with that make you a happy camper, I would love to hear them!