The Best Recipe For Soft Chocolate Chip Cookies

The Best Recipe for Soft Chocolate Chip Cookies, Really? 

Okay, Mama, do you honestly think you have the best recipe for soft chocolate chip cookies for people to try?

Well…… Yeah, I do! Haha! I might be a bit of a cookie snob and I have to have a soft cookie if I’m going to be eating sweets. I don’t want a crunchy dry cookie. If I’m going to eat the calories, I need the perfect chocolate chip cookies to choose from.

Sure, there are tons of chocolate chip cookie recipes floating around out there—and maybe you’ve even seen one like this. But here’s the thing: I’m going to let you in on my little secret that makes a soft cookie.

The magic ingredient that guarantees a super soft texture? Vanilla pudding mix. Yup, you heard that right. You add just the mix to your chocolate chip cookie dough and it makes them turn out so soft.

Oh, and just a heads-up: The brand of ingredients you use certainly makes a difference. I’ll dive into that in the tips section!

I’m excited to share with you the best recipe for soft chocolate chip cookies you have ever had! At least in my humble opinion.

Just in case you need proof that these are a crowd-pleaser: when I bring them to a party, they’re usually gone in no time. I even try to make a double batch of these cookies, but somehow, they’re always gone by the end of the night!

So I think it’s safe to say I’m going to give you the best recipe for soft chocolate cookies. So come on, let’s dive into how to make this easy recipe.

Simple Ingredients

• 2 sticks of salted butter: at room temperature or use the microwave to soften but do not use melted butter. If it’s too melty you will need to add a little more flour. You can also use unsalted butter but you would need to add a pinch of salt to your ingredients. Adjust if it doesn’t taste right.
• 1/4 cup of white sugar
• 3/4 cup of dark brown sugar: you can use light brown sugar if you don’t have the dark but we prefer the taste of the dark
• 2 large eggs
• 1 teaspoon of imitation vanilla: If you use real vanilla extract use 1/2 a teaspoon
• 1pk 3.4 oz  vanilla pudding mix: this is the main secret ingredient to give a soft texture
• 2 1/4 cups of all-purpose flour 
• 1 teaspoon heaping of baking soda
• 1 1/4 cup Toll House chocolate chips: you can always use the small bag and use the whole thing. We buy in bulk so I just measure out and this is the amount our family likes. Feel free to add if you love it super chocolaty.

I would switch ingredients up and wonder why the best cookies were not tasting the same as before. Once I figured out my favorite combination, I stuck with it. I put links to the main ingredients above that I use that matter to me.

Don’t get me wrong they are good no matter what. But you will find when you get used to a combination and then you change up some of the items, there will be a slight difference in taste.

I’ve done a poll on who liked the light brown sugar better versus who liked the dark brown sugar better and dark brown sugar won. But we all like something different so find your favorite one and stick with it.

Kitchen Tools Needed

• Large Bowl
• Medium Bowl
• Measuring Cups
• Measuring Spoons
• Electric Mixer
• Wooden Spoon
• Rubber Spatula
• Cookie Sheet or 2
• Cookie Scoop
• Wire Cooling Rack
• *Optional: Parchment Paper or Silicone Baking Mat and Sifter

Simple steps for making the best soft chocolate chip cookies

• Preheat oven to 350 degrees
• Get the sheet pan ready. If you prefer to cover it with parchment paper or silicone baking mat you can, I do not use either. Set out your wire cooling rack as well. 
• In a medium bowl, sift 2 1/4 cups of all-purpose flour and baking soda and set aside.
• In a large bowl, combine 1/4 cup of white sugar, 3/4 cup of dark brown sugar, and softened butter. Cream together on medium speed until combined.

• With a rubber spatula scrape down the sides of the bowl.
• Add 2 eggs slowly. Scrape down the sides of the bowl.
• Once eggs are combined add 1 teaspoon of vanilla and the whole box of vanilla pudding powder and mix on medium speed until combined.
• Next, add the dry ingredients slowly, mixing on low speed.
• Once your flour mixture is completely combined scrape down the sides of the bowl with your spatula, add 1 1/4 cups of chocolate chips, and mix it all together with your wooden spoon.
• Using your cookie scoop, scoop out the cookie dough, roll it into dough balls, and place it on a cookie sheet.

• Bake at 350 degrees for approximately 10 minutes. Ovens all vary. Check them once the timer goes off, then add time if needed. Do not let them get golden brown. If they are barely brown on the bottom they are done. Add time if you don’t want them as soft and ooey gooey.
• Once finished, place the warm cookies on the wire rack to cool for 10 minutes. Now they are ready to serve.
• We love these cookies nice and warm with cold milk! YUM!!! 

Variations and Additional Thoughts

• You can also store them in the freezer for a couple of months. They are amazing to eat frozen or even to pull out and heat up in the microwave for 10-20 seconds.
• Add peanut butter chips to this recipe and you have a Reese effect. Or you can take out the chocolate and only add peanut butter chips. They are amazing that way too. 
• Add one egg yolk to the entire recipe for thick cookies or chewy cookies.
• For large cookies use a larger cookie scoop. 
• If you do not have a cookie scoop, use a spoon and scoop about the same amount every time, and roll into your dough ball.
• You can use chocolate chunks along with the chocolate chips for even more chocolaty flavor. Or add extra chocolate chips.
• Mix it up by using dark chocolate chips or milk chocolate chips. I have used milk chocolate chips but it makes it extra sweet.

Here’s a fun suggestion, if you happen to need a cookie for Santa …. this will be your go-to recipe. He will truly appreciate your efforts.

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I hope you fall in love with the best recipe for soft chocolate chip cookies! Leave a comment and let me know your thoughts! 

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