The only chocolate chip cookie recipe you’ll ever need. Made soft, thick, and perfectly chewy with a few tricks and special ingredientsin. These are always a crowd-pleaser and the best chocolate chip cookies.
Hi Friends Happy Happy Friday! As you’re reading this I’m probably on my way to Chicago to be reunited with my college girlfriends. I’m so excited as we’re long over due for a reunion and have a baby boy and two engagements to celebrate. Follow along on Instagram for all the fun.
I have literally been making these Chocolate Chip Cookies for probably almost six years. Friends and family have named them ‘Patty Cookies’ and they are always requested at parties and gatherings. This is actually one of the first recipes I posted here on the blog back in February of 2015, wow how have I already been blogging for over two years? But after hearing Katy’s presentation on Making your Old Content New Again at the Idea World Blogfest, I knew I had several posts I needed to go back and redo.
So this recipe got a makeover with new photos, a pinable image, and a little editing. Below is my original post, enjoy! 🙂
The Best Chocolate Chip Cookies
I remember growing up my sisters and I always helped mom with baking in the kitchen. We did cookies, cakes, brownies, and pies all homemade. We used to argue over who got to lick the dough or batter from the beaters on the hand mixer. To this day I have never had a Twinkie or a Hostess Cake because my mom was such an excellent baker.
I believe chocolate chip cookies were the first dessert my mom taught me how to bake. Since then I have been obsessed with perfecting such a simple and delicious cookie recipe. I have a huge passion for baking and I’ve even been looking for baking classes near me so that I can improve my skills. There are quite a few classes that I would like to attend but I just don’t have the time to do them! Baking is my main hobby so I should really try and find a suitable date!
My husband’s friend from growing up gave me his mom’s little secret to making a perfectly chewy chocolate chip cookie, it’s vanilla instant pudding mix. I immediately went home and googled ‘chocolate chip pudding cookies’ to find a recipe. The cornstarch in the pudding is what makes the cookies so perfectly soft! This recipe has become extremely popular among my friends, family, and co-workers and I am so excited to share it with you along with a few of my tips and tricks.
Prepping the Ingredients
Preparing these chocolate chip cookies takes a bit of planning because you need several hours before you can actually bake the cookies. You’ll start by softening the butter and bringing the eggs to room temperature by letting them sit out for at least 20 minutes.
After all the ingredients are combined the trick to keeping cookies from spreading on the baking sheet is to refrigerate the dough. I like to refrigerate the dough overnight, but if you don’t have the time at least 8 hours.
Time to Bake
When it’s time to bake the cookies you’ll let the dough sit out of the refrigerator for a few minutes before forming the cookie dough balls. I dare you not to eat a bite, cookie dough is so good!
You’ll want to pull the cookies out of the oven when they look slightly undercooked, they’ll continue cooking for a few minutes on the baking pan. Then transfer to a wire rack to cool and enjoy!
I almost always have to double this recipe because a single bach doesn’t last very long in our house. 😉 I received these mega cookie baking sheets as a weeding gift and I love them because you can bake a few extra cookies each batch, saving some time.
Let me know if you try the recipe by commenting. I promise they’ll be a crowd favorite. Happy Baking!
- 2 1/4 cups all-purpose flour (measured and leveled properly)
- 1 tsp baking soda
- 1 tsp salt
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup (two sticks) softened unsalted butter
- 3/4 cups packed brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 2-3 cups chocolate chips, I love adding a little more than one bag, extra chocolate 🙂
- Let butter and eggs sit out and soften to room temperature for at least 20 minutes.
- Sift together flour, baking soda, salt, and pudding mix in a small bowl.
- Beat butter, brown sugar, and white sugar in a large mixing bowl until creamy. Beat in one egg at a time and then the vanilla extract.
- *Before I add the flour mixture I add about one cup of chocolate chips so there is less mixing the dough at the end.
- Gradually beat in the flour mixture (I break it into thirds). Beat or stir in the remaining two cups of chocolate chips. Make sure NOT TO over mix.
- *Refrigerate the dough for at least 8-24 hours.
- Remove the dough from the refrigerator about 10 minutes before forming the dough balls.
- Preheat oven to 350 degrees. As the oven is preheating drop a rounded tablespoon of dough onto a non-greased baking sheet.
- Bake for 9-12 minutes depending on your oven. You want to pull the cookies out when they look slightly undercooked. Leave them on the baking sheet for an additional 3-5 minutes then transfer to a cooling rack.
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Linking up with Esther, Annmarie, Farrah, and Jess for Foodie Fridays.
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