Soft Chocolate Chip Cookies
Soft Chocolate Chip Cookies with crispy goodness on the outside and ooey, gooey melt-in-your-mouth softness on the inside. The warm chocolate melting as it hits your mouth is irresistible! Make a double batch so no one fights over the last one. 😉
Soft chocolate chip cookie recipes that don’t require a special occasion. But when I have all my nieces and nephews around, it can get pretty hectic. There isn’t a day that goes by without some “wahala” – yes, I start using African slang when it’s too much for me to handle.
As I count the days until we head back home, I think up all sorts of ways to keep these guys busy. Making a batch of cookies is loads of fun, and it keeps them quiet while happily munching on freshly baked goodies—at least for a few minutes.
Fortunately, they love baking all kinds of homemade treats, and these chocolate chip cookies are in their Top 5. They love measuring, pouring, mixing, and, of course, licking the bowl. Oh yes, I let them do it; it’s their favorite part.
The only downside is the resting time in the fridge. But what can I say? Some things are worth waiting for, especially when the reward is a warm, chocolatey cookie with a glass of milk!
Content…The Secret to the Softest Cookies |
The Secret to the Softest Chocolate Chip Cookie Recipe
My secret to the best soft chocolate chip cookies is the pudding mix. Actually, it wasn’t my idea because it’s all over the internet. This must-try tip does make them tender, soft, and oh-so-good.
And if you’re looking for quick and simple chocolate chip cookies, this is the ticket. Five minutes of prep time (no mixer required) and a quick bake in the oven for incredible chocolate chip cookies with crisp edges and moist, chewy centers loaded with melty chocolate chips. The way chocolate chip cookies should be!
Ingredient List
- Dry Ingredients – All-purpose flour, baking soda, and salt provide structure and a little lift. Vanilla pudding mix delivers extra fat so that the cookies are soft and chewy.
- Sugar – White and brown sugars add sweetness, moisture, and the crispy edges we all love.
- Eggs – The perfect binding ingredient holds the cookies together while the baking soda makes it rise for a soul-satisfying squishiness.
- Butter – Unsalted butter lends richness and flavor to the cookies.
- Vanilla – The warm aroma of vanilla will make your mouth water before the cookie even comes close.
- Chocolate Chips – Loads of semi-sweet chocolate chips deliver the cookies their rich, gooey goodness. Dark, milk, and white chocolate chips also work fine.
How to Make Soft Chocolate Chip Cookies
- Line the baking sheet lined with a silicon mat or parchment paper and set aside.
- Melt butter in a medium-sized saucepan over medium heat. Set aside. You could melt the butter in the microwave. (Photo 1)
- Dry Ingredients – Meanwhile, whisk flour, salt, pudding mix, and baking soda in a medium bowl; set aside. (Photo 2)
- Wet Ingredients – In a large bowl, cream the melted butter, vanilla, and white and brown sugar until combined, then whisk in the eggs. (Photos 3-4)
- Combine the flour mixture with the wet ingredients until well incorporated. (Photos 5-6)
- Chocolate Chips – Fold in the chocolate chips and refrigerate for about an hour (or overnight). (Photos 7-8)
- Make Cookies – When ready to bake, preheat oven to 375℉ (190℃). Divide the dough into 25-30 balls and place them three inches apart on the lined baking sheet.
- Bake one tray at a time for 10-15 minutes or until cookies are golden brown, still puffy, and the edges have begun to set. Rotate the baking sheet halfway through for even baking. The centers will still be soft. Let cookies cool for a minute or two before eating so you don’t burn your mouth.
- Serve with a cold glass of milk or a cup of hot coffee.
Recipe Variations
- Soft peanut butter chocolate chip cookies. Replace half the butter with peanut butter for a peanut butter cup in cookie form.
- Nutty goodness. Add a cup of chopped walnuts or pecans at the same time as the chocolate chips for more flavor.
- Candy add-ins. Make your next kids’ party extra special by adding a cup of M&Ms, Reese’s Pieces, or butterscotch chips for a fun twist.
- Fruit add-ins. Add a cup of dried fruit for extra flavor and texture. Dried cranberries, cherries, or blueberries are delicious complements to chocolate chips.
- Sprinkle sea salt on the cookies before baking to take them to the next level.
Notes and Tips
- One takeaway when making cookies is not to overbake. They’re best still soft, moist, and slightly underbaked (not liquidy). Remove them from the oven when the edges are brown but the center is still soft.
- Bring all your ingredients to room temperature for a smoother cookie dough. If you forget to take the eggs out of the fridge, place them in a bowl of warm water for a few minutes.
- Check your baking soda before using it to make sure it hasn’t expired. Fresh baking soda is necessary to get the cookies to rise.
- If the cookies spread too much, allow the baking sheets to cool between batches. You can run them under cold water to get them to cool faster. If you live in a hot climate, you may want to pop the dough back in the fridge between batches to keep it chilled.
Make-Ahead and Storage Instructions
Soft chocolate chip cookies are a great make-ahead. Store them for up to 4 days at room temperature or a week in the fridge. Or you can freeze them for up to 3 months. Defrost them and enjoy!
On the other hand, you can make cookie dough, form it into balls, and freeze them on a baking sheet until they’re solid. Freeze the cookie dough in a large freezer bag for up to three months. Bake as many frozen cookie dough balls as you want, although you’ll need to add an extra minute to the baking time.
What to Serve With Soft Chocolate Chip Cookies
Chocolate chip cookies and a cold glass of milk or a steaming cup of coffee is the ultimate comfort food treat! A chai tea latte or pumpkin spice latte can only improve your afternoon snack. To create a mouthwatering dessert, serve the cookies with a scoop of ice cream and a drizzle of caramel sauce.
More Amazing Recipes With Chocolate Chips
- Chocolate Chip Banana Bread
- Pumpkin Chocolate Chip Cookies
- Chocolate Chip Scones
- Chocolate Chip Pound Cake
- Chocolate Chip Pancakes
By Imma
This blog post was originally published in July 2017 and has been updated with additional tips and gorgeous new photos
Soft Chocolate Chip Cookies
Ingredients
- 2¼ cups (270g) all-purpose flour
- ½ cup (140g) vanilla pudding mix (see note #1)
- 1 teaspoon (5g) baking soda
- 1 teaspoon (6g) salt
- ¾ cup (150g) granulated sugar
- ¾ cup (160g) packed brown sugar
- 2 large eggs
- ½ pound (226g) unsalted butter
- 2 teaspoons (10ml) vanilla extract
- 2 cups (340g) chocolate chips or chocolate chunks
Instructions
- Line a baking sheet with aluminum foil, parchment paper, or a silicon make and set aside.
- In a medium saucepan, melt butter over medium heat and set aside. Or melt butter in the microwave.
- Meanwhile, whisk flour, salt, pudding mix, and baking soda in a medium bowl and set aside.
- Pour the melted butter into a large bowl. Whisk in the eggs, vanilla, and white and brown sugar until combined.
- Stir in the flour mixture until everything has been fully incorporated.
- Fold in the chocolate chips and refrigerate for about an hour (or overnight).
- When ready to bake, preheat oven to 375℉ (190℃).
- Divide the dough into 24-30 balls and place them three inches apart on the baking sheet.
- Bake one tray at a time for 10-15 minutes or until cookies are golden brown, still puffy, and the edges have begun to set. Rotate the baking sheet halfway through for even baking. The centers will still be soft. Let cookies cool for a minute or two before eating so you don't burn your mouth.
- Serve with a cold glass of milk or steaming cup of coffee, and enjoy.
Tips & Notes:
- If you can’t find vanilla pudding powder, make it yourself with ¾ powdered milk, ¾ cup sugar, ¾ cup cornstarch, a pinch of salt, and 1-2 vanilla beans. Mix well and store in an airtight container. Add vanilla powder if you don’t have vanilla bean
- Be careful not to overbake the cookies. They’re best still soft, moist, and slightly underbaked when the edges brown but the center is still soft
- Bring all your ingredients to room temperature for a smoother cookie dough. If you forget to take the eggs out of the fridge, place them in a bowl of warm water for a few minutes
- If the cookies spread too much, allow the baking sheets to cool between batches. You can run them under cold water to get them to cool faster. If you live in a hot climate, pop the dough back in the fridge between batches to keep it chilled
I tried this, I didn’t have brown sugar so I simply substituted it with granulated sugar and it still tastes good though it didn’t look as good as yours
Glad you enjoyed it, though! 🙂
I loved this recipe!!! My husband said he want this from now on. After I made them, I sent the recipe to my daughter. This was the perfect Valentine’s Day gift!!!!
Wonderful! Thank you so much for the feedback Catherine :)! Much Love 🙂
Whats the measurement of a 1/2 pd of butter ?
That would be 1 cup, 2 sticks, or 225 grams. Hope that helps:)
Please can the brown sugar be omitted
Brown sugar adds more flavor to the cookie, but yes, you can substitute with white sugar.
Do I have to use the pudding mix
Can it be omitted ?
If you like want it tender and soft . If not it works without it.
I have a question,what brand of vanilla pudding mix do you use?
I use Jell’O
Hello…. definitely trying this out but not sure wat is half pound 8 ounce butter… in grams how much is tht please
Hi Feroza! I have updated recipe to include grams. Do let me know how it works out for you
Soft, chewy, chocolate chip cookies are one of my weaknesses; I’ll always start by having “just 1” and, before you know it, the entire plate of them have disappeared. It’s a sorry-not-sorry sort of situation. These cookies are giving me all the soft chewy cookie feels; I may have to make them real soon!
I know what you mean James. You start with one and by the time you know it’s finito
Please what is the substitute for vanilla pudding
3/4 dry milk. 3/4 cup sugar , 3/4 cup cornstarch , pinch of salt and vanilla beans about 1-2 Leave out the vanilla beans if you don’t have any – mix and store in an airtight container. Scoop out desired amount .
Am a Choc chip cookie love and excited to bake this,but can I use margarine in place of butter,if yes does it make any difference in the taste or texture of the cookies.
There might be a slight difference in taste but I think it would hold up – especially since you going to let it rest in the fridge.
Sorry Vanilla Pudding Instead
please where can i get the chocolate pudding from????
Most super markets carry them – In the Jello isle, in small sachets. Sometimes I just ask for it if I can’t find it.
Just baked the cookies and they are truly soft and delicious. This was my first time making cookies from scratch. Weird but true. They are absolutely the “bomb”!! I couldn’t help myself and ate one right out from the oven but didn’t burn my tongue. Yummm!! You’re my go to site for recipes. Thanks again. 🙂
Omg! You’re pictures always come out beautiful. I will be making these for my son. Thanks as always. 🙂
Aw, thanks SwNene, let me know how you like it.
I’m thinking you use vanilla pudding in this recipes. Is that right? They sound yummy!
Yes, I did.
Hello,
May I know how many cup is the butter? Thanks a lot… Cant wait to try out this cookie recipe 🙂
Renny 1 cup butter. Let me know how it works for you.
Rachel, I know what you mean ,some childhood memories you never want to mess up. Chunks of chocolate biscuits, that must be delicious!!!! Thanks for taking the time to comment.
These look great – one of my childhood memories is chocolate chip biscuits – my mother used to hand cut the chocolate to make the chunks of chocolate – it was before the days of being able to buy chocolate chips in packs. Even today when I make them I still hand cut!