The Best chewy chocolate chip cookies

I don't know about you, but I am definitely in the gooey, chewy, Chocolate Chip Cookie Camp. 


 While I'm normally a dark chocolate girl, these taste best with milk chocolate chips.  
And we're not talking just a sprinkling of chocolate chips- I mean, lots of chocolate chips -in every bite!


Your teeth will sink into these yummy morsels from heaven.
One of the most loved recipes of all time. 

 Here's the recipe I use- 
even after a couple days in an air tight container, they stay soft and chewy.
That is, if they last that long.

It also has a secret ingredient....
 One package of vanilla pudding.
Are you salivating yet?
Ok, here it is:

Chewy Chocolate Chip Cookies

1 cup unsalted butter, melted (no margarine)
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 small box of instant vanilla pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2 1/4 cups all purpose flour
2 cups of chocolate chips

****
In a mixing bowl, cream butter, sugars and pudding mix.
Add eggs, one at a time, beating well after each addition.
 Beat in vanilla.
Combine flour and baking soda and gradually add to creamed mixture.
Stir in the chocolate chips.


I like to use an old fashioned ice cream scoop to get perfectly round cookies.

Drop spoonfuls {or scoopfuls} onto an ungreased cookie sheet.
Bake at 350 degrees for 8-10 minutes for regular size cookies.

If you use an ice cream scoop like mine, you may need to bake closer to 15 minutes.
Cookies are done when edges are golden.

Allow to cool slightly on cookie sheet before carefully moving to cooling racks.
Store in airtight container after completely cooled.

2 comments

  1. Pudding? Who would have thought?? I agree - tons of chips is where it is at! Sounds like we could enjoy a whole batch together and not have a crumb left!!

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