Soft Chocolate Chip Cookies

Crispy goodness on the outside and ooey, gooey melt-in-your-mouth softness on the inside. The warm chocolate melting as it hits your mouth is irresistible! Make a double batch so no one fights over the last one.

About 2 dozen cookies

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 15

Chill Time 1

Total Time 1 25

Servings

Calories 329kcal

Author Imma

Ingredients

2¼ cups (270g) all-purpose flour
½ cup (140g) vanilla pudding mix (see note #1)
1 teaspoon (5g) baking soda
1 teaspoon (6g) salt
¾ cup (150g) granulated sugar
¾ cup (160g) packed brown sugar
2 large eggs
½ pound (226g) unsalted butter
2 teaspoons (10ml) vanilla extract
2 cups (340g) chocolate chips or chocolate chunks

Instructions

Line a baking sheet with aluminum foil, parchment paper, or a silicon make and set aside.
In a medium saucepan, melt butter over medium heat and set aside. Or melt butter in the microwave.
Meanwhile, whisk flour, salt, pudding mix, and baking soda in a medium bowl and set aside.
Pour the melted butter into a large bowl. Whisk in the eggs, vanilla, and white and brown sugar until combined.
Stir in the flour mixture until everything has been fully incorporated.
Fold in the chocolate chips and refrigerate for about an hour (or overnight).
When ready to bake, preheat oven to 375℉ (190℃).
Divide the dough into 24-30 balls and place them three inches apart on the baking sheet.
Bake one tray at a time for 10-15 minutes or until cookies are golden brown, still puffy, and the edges have begun to set. Rotate the baking sheet halfway through for even baking. The centers will still be soft. Let cookies cool for a minute or two before eating so you don't burn your mouth.
Serve with a cold glass of milk or steaming cup of coffee, and enjoy.

Notes

If you can't find vanilla pudding powder, make it yourself with ¾ powdered milk, ¾ cup sugar, ¾ cup cornstarch, a pinch of salt, and 1-2 vanilla beans. Mix well and store in an airtight container. Add vanilla powder if you don't have vanilla bean
Be careful not to overbake the cookies. They're best still soft, moist, and slightly underbaked when the edges brown but the center is still soft
Bring all your ingredients to room temperature for a smoother cookie dough. If you forget to take the eggs out of the fridge, place them in a bowl of warm water for a few minutes
If the cookies spread too much, allow the baking sheets to cool between batches. You can run them under cold water to get them to cool faster. If you live in a hot climate, pop the dough back in the fridge between batches to keep it chilled

Nutrition