Chocolate chip cookies are a staple in your baking repertoire. They are a classic, who can turn down a fresh baked chocolate chip cookie? There are a million different ways to make them, and each alteration will produce a different type of cookie.
This recipe is for those who like a thicker, chewy cookie rather than a thin, crispy cookie. The secret to this particular recipe is instant vanilla pudding mix. The cornstarch in the mix helps in creating that chewy texture, and the vanilla flavoring helps boost up the flavor of the cookie dough. These cookies are perfect milk dunking cookies and I prefer these cookies most after they have cooled rather than when they are warm.
I have tried out plenty of recipes for chocolate chip cookies and this is always my standard and the recipe I use most often. Last week, I experimented with a sourdough discard recipe and it was just awful. The dough was lacking in flavor and the only thing that was tasty about them was the chocolate chips and let’s face it, I can’t take credit for those. So, because of that horrible experiment, I had to make this recipe to restore my faith in cookies and my families faith that I still know how to bake.
This recipe follows the standard creaming method and is very simple. It is usually the first recipe I use when I teach.
For this recipe you will need:
- 1 Cup Butter
- 3/4 Cup Brown Sugar
- 3/4 Cup White Sugar
- 2 Eggs (large)
- 1 Tsp Vanilla Extract
- 3 Cups Flour
- 1 Box Instant Vanilla Pudding Mix (3.4 oz)
- 1 Tsp Baking Soda
- 1 Tsp Salt
- Chocolate Chips*
- Cream together butter and both sugars, using either a stand mixer or handheld mixer until the mixture is light and fluffy.
2. Add one egg at a time incorporating each fully before adding the next.
3. Add vanilla extract and combine.
4. Pour the flour, pudding mix, baking soda, and salt into the bowl and slowly mix until just combined.
5. *Add chocolate chips to your preference. I usually use about 3/4 of a 12 Oz bag.
6. There are a couple different ways to make the cookie dough balls. I like to scoop the cookie dough out with a cookie scoop (ice cream scoop works too). You can also hand form the cookie dough balls, which is what I did for years until I discovered the magic of the cookie scoop. My dough balls I make are about 3 Tablespoons.
7. After forming the dough balls rest the cookie dough in the fridge for at least 30 minutes. Please don’t skip this step even if you are tempted to. This is what helps keep the cookies tall rather than them spreading out too much. You can even leave them in the fridge overnight, just be sure to cover the dough balls with cling wrap or in an airtight container/bag.
I usually to slightly squash my dough balls so they are a thick disc.
8. Once you have let them rest, Preheat the oven to 350 degrees. Bake for 10-15 minutes or until the edges and tops are lightly golden brown.
9. This will depend on your oven. My home oven is right around 12 minutes for a perfect soft, chewy, cookie. However, when I use my Mother-in-Law’s oven it is closer to the 18 minute mark.
I hope you enjoy these!