Perfectly soft chocolate chip cookies with a secret ingredient to make them the actual best cookie you’ll ever eat.
The Actual Best Chocolate Chip Cookies
Yield: 24 – 30 cookies Prep: 15 minutes. Cook: 25 minutes
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/3 cup granulated white sugar
- 1 small package (3.4 ounce) Instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 & 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 tsp salt
- 1 (11 ounce) package semi-sweet chocolate chips
Preheat oven to 375 degrees F.
In a large bowl or stand mixer, cream the butter and sugars together until well combined (at least 2 minutes).
In a large bowl, mix together the butter, both sugars, pudding mix, eggs and vanilla. Beat with a hand mixer, on medium speed until creamy and combined. Add in the eggs, dry pudding mix, and vanilla and continue to mix for another 1-2 minutes.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add in the flour and baking soda to the mixture. Beating on low speed until just combined. Stir in the chocolate chips.
Drop batter by the spoonful on a cookie sheet lined with parchment paper.
Bake for only 8-9 minutes. (They’ll look really soft and underbred, but they firm up while cooling. Do not over bake!)
Let cookies rest and cool on the cookie sheets for a 5 minutes or so and then transfer to a wire rack to let cool completely.
The secret ingredient is the dry pudding mix. It adds an extra pop of favour and keeps the cookies super moist.
This recipe is inspired by my friend’s mom who makes these cookies. I had her chocolate chip pudding cookies way back in high school and was instantly sold. Years later, I needed to find a way to make these! I didn’t have her recipe so I found some online and tweaked them slightly till they were just right.
you probably should try this 