Get ready to experience the most INCREDIBLE chocolate chip cookies you've ever tasted! 🍪✨ These aren't just ordinary cookies - they're a magical fusion of soft, chewy perfection that will make your taste buds dance with joy. The secret weapon? A surprising ingredient that transforms these classic treats into the most moist, decadent cookies you'll ever bake. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new go-to dessert that will have everyone begging for your recipe!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 package vanilla instant pudding mix
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and instant vanilla pudding mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips using a rubber spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Don't skip the pudding mix! It's the magical ingredient that keeps these cookies incredibly soft and moist.
- Use room temperature eggs for better ingredient incorporation.
- Chill the dough for 30 minutes before baking if you want slightly thicker cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Watch the cookies carefully in the last few minutes of baking - you want golden edges but soft centers.
- Let cookies cool completely on the wire rack to develop the best texture.
- Store in an airtight container with a slice of bread to keep them soft for days.
- For extra indulgence, try using a mix of milk and dark chocolate chips.
- These cookies freeze beautifully - make a double batch and save some for later!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
