Chocolate Chip Cookies
Ultra chewy, soft, thick, buttery & oozing with chocolate chips - these chocolate chip cookies are perfection. Adding vanilla pudding mix to these cookies, and chilling the dough makes them extra thick & chewy.
Servings 28 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.