The perfect recipe for chocolate chip cookies. Soft, chewy, thick & filled with melty chocolate chips – these cookies are completely addictive!
Dear Diary. Today I made the perfect chocolate chip cookies. Crazy soft, super chewy, just the right level of thickness, ultra buttery, oozing with chocolate chips – My life is complete.
Ok. I’m being dramatic. But chocolate chip cookies are important. They’re a staple for a reason – a pillar of my childhood, my diet & my sanity. So I have to have the perfect recipe.
To be completely honest, I always get nervous making chocolate chip cookies. I know it seems silly, but I find it stressful because everyone already has their favorite chocolate chip cookie recipe – and there’s A LOT of competition for delicious CCCs.
But I decided to tackle my fear. I had to create the ULTIMATE chocolate chip cookies. The kind where you eat the whole batch but don’t care because they’re so good chocolate chip cookie.
And when you make these cookies – you’ll have chocolate chip cookie perfection too. There’s a few key elements – but the recipe is super simple.
So what makes these cookies so fantastic?
- Butter. Real butter. You can’t get that rich buttery taste and perfect texture without it. In this recipe you’ll use melted butter to make your cookies extra chewy. :+1
- To up the chewy softness even more, you’ll use a higher ratio of brown sugar to white.
- Just the right amount of flour. Too much flour and your cookies are dry and hard, but not enough flour and you end up with flat, spreading, crispy cookies. This recipe is just right!
- Pudding. The first time I put pudding mix in cookies, I thought I was cheating. But after realizing how deliciously soft & chewy it makes your cookies – you’ll be converted. Go on – Be a Rebel!!!!
- Then chill your dough. After forming the dough into balls, chill it in the fridge for at least 3 hours. The waiting is super hard – but it makes your cookies thick and defends against evil cookie spreading.
- Last but not least – under bake! Under baking your cookies keep them super soft and buttery. The tops should be just starting to set when you take them out of the oven. They’ll continue baking as they cool on the tray – so they don’t need to look fully cooked when you take them out of the oven.
Ok, that sounds like lots of instructions – but I promise this recipe is chocolate chip cookie perfection. Chewy, soft, butter, chocolate chip filled cookies are on the way!
Chocolate Chip Cookies
- ¾ cup unsalted butter , melted and cooled to room temperature
- ⅔ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 and ¾ cups all-purpose flour
- ¼ cup vanilla pudding mix
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 and ½ cups chocolate chips (semi-sweet or dark - whatever you prefer)
- In a large bowl with a stand or hand held mixer on medium-low speed, mix together the melted butter and sugars until combined. Add in the egg and vanilla and continue beating for about 30 seconds.
- In a separate bowl, whisk together the flour, pudding, baking soda, and salt. Mix the dry ingredients into the butter & sugar mixture on low speed until combined. Turn off the mixer and fold in the chocolate chips using a large wooden spoon or rubber spatula.
- Form the dough into balls of approximately 2 tablespoons each - I got 28 total. Cover and leave to chill for at least 3 hours in the fridge.
- When ready to bake, preheat the oven to 350F degrees. Place cookies two inches apart on a cookie sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes until tops are just set. Allow to cool for at least 10 minutes on the baking tray and continue cooling on a wire rack.
Love chocolate chip cookies? Check out these other favorites:
- Chocolate Chip Cookie Cake. It’s a GIANT, extra chewy chocolate chip cookie decorated with chocolate frosting.
- Peanut Butter Chocolate Chip Cookies. Because adding a little peanut butter is always a good thing.
- Oatmeal Chocolate Chip Cookies. These are soooooo soft and chewy, AND the most popular cookie recipe on the blog.
Do I add 2 tablespoons of actual vanilla pudding or pudding mix?
You’ll add 2 tablespoons of vanilla pudding mix from right out of the packet – you don’t need to make the pudding. I hope you like the recipe!
Loved it!!!! Thank you!!
does it matter if it’s instant pudding or the kind you cook?
I used instant pudding mix. If you don’t have it on hand, you could add about 1 extra tablespoon of flour and 2 teaspoons of cornstarch instead. I hope you like the recipe!
I made these delicious little nuggets for our Fernie trip! They were a huge hit! Thanks for the fantastic recipe!
Yay! I’m so glad everyone loved them – plus you always need some fuel for skiing!!
How come the chocolate chips on the cookies did not melt when baked? Or did you put the chips on top of the cookies just before baking?
I typically place a few chocolate chips on top just before baking for aesthetics – also, the amount your chocolate chips melt can depend a bit on the type of chocolate and brand, since some chocolate chips can have stabilizers in them to minimize melting. I hope you liked the cookies
If you chill them for 3 hours do you need to let them come to room temp b4 baking? Or do we need to increase the baking time?
Nope! If you take the cookies out of the fridge while your oven is pre-heating they’ll be fine