Introduction
These aren’t your average chocolate chip cookies. The secret to their legendary soft and chewy texture is a surprise ingredient that guarantees perfection every single time. You’ll discover why this recipe has been a cherished family favorite for generations.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 24 cookies
Ingredients
- 1 cup butter or margarine ({softened})
- 1/4 cup granulated sugar
- 3/4 cup brown sugar ({packed})
- 1 tsp vanilla extract
- 2 eggs
- 1 4 oz. pkg. instant vanilla pudding
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips ({your favorite variety})
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter or margarine, granulated sugar, and packed brown sugar until light and fluffy.
- Beat in the vanilla extract and the two eggs, one at a time, until well combined.
- Add the entire package of instant vanilla pudding powder and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Fold in the chocolate chips using a spatula or wooden spoon.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 8 to 10 minutes, or until the edges are just barely golden brown. The centers will look very soft and slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Cookie Ice Cream Sandwiches: Let cookies cool completely, then sandwich a scoop of vanilla ice cream between two.
- Salted Caramel Swirl: After scooping dough, press a thumbprint into the center and fill with a teaspoon of store-bought caramel sauce before baking.
- Skillet Cookie: Press all the dough into a greased 10-inch cast iron skillet and bake for 20-25 minutes for a shareable, gooey cookie cake.
- Chilled Dough Bake: For a thicker, chewier cookie, chill the dough for 30-60 minutes before portioning and baking.
Tips for Success
- Soften, Don’t Melt: Your butter should be soft enough to leave an indent when pressed, but not melted or greasy. This ensures proper creaming for the right texture.
- Pudding is Key: Use only instant pudding mix, not cook-and-serve. The pudding is the secret to the soft texture.
- Use a Scoop: For uniformly sized cookies that bake evenly, use a tablespoon-sized cookie scoop.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. To recapture that fresh-baked softness, microwave a single cookie for 8-10 seconds.
FAQ
Q: Can I use butter instead of margarine?
A: Yes, the recipe works perfectly with either. Butter will give a richer flavor, while margarine can make the texture slightly softer.
Q: Can I make the dough ahead of time?
A: Absolutely. You can cover the dough tightly and refrigerate it for up to 48 hours. Let it sit at room temperature for 15-20 minutes before scooping.
Q: Why is my dough so thick?
A: This is a thick dough by design, which helps create a soft, dense cookie. If it’s extremely crumbly, you may have packed your flour too densely. Try fluffing your flour before measuring.
Q: Can I freeze the cookie dough?
A: Yes. Scoop dough balls onto a baking sheet, freeze solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
Q: What kind of chocolate chips work best?
A: Use your favorite! Semi-sweet is classic, but milk chocolate, dark chocolate, or even a mix of chocolate chunks and chips all work wonderfully.
Q: My cookies spread too much. What happened?
A: This is likely due to butter that was too soft or melted. Ensure your butter is just softened. Also, check that your baking soda is fresh and that you measured your flour correctly (spoon and level method is best).