Soft Chocolate Chip Cookies {with Pudding}
Extra soft chocolate chip cookies that turn out perfect every time.
Ingredients
- 1 cup butter, softened to room temperature
- ¾ cup brown sugar
- ¼ cup white sugar
- 3.4 oz box instant vanilla pudding mix
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all purpose flour (12.5 ounces)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 cups chocolate chips (I use half milk/half semi sweet chocolate chips.)
Instructions
- Line large baking sheets with silicone liners or parchment paper, or spray with cooking spray. Preheat oven to 350 degrees.
- Combine butter, sugars, and dry pudding mix in a large mixing bowl. Beat with an electric hand mixer at medium speed for about 2 minutes, or until very creamy. Beat in the eggs and vanilla.
- Whisk together the flour, baking soda, baking powder, and salt. Stir into the wet ingredients just until barely combined, then add chocolate chips. Stir till well mixed.
- Use a cookie scoop to portion dough, then roll into balls. Place on prepared baking sheets about 2 inches apart.
- Bake at 350° for 9-11 minutes, or until the bottoms are starting to turn golden brown. If desired, press a few chocolate chips on top of each cookie.
- Cool 3-4 minutes on pans, then remove to cooling racks to cool completely.
Notes
- You can store cookies at room temperature in an airtight container for up to a week.
- If you want to freeze the cookies, freeze them in a single layer on a cookie sheet, then transfer them to a heavy duty freezer bag. They can be frozen for up to 6 months.
Nutrition
Serving: 1gCalories: 140kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mgSodium: 112mgPotassium: 43mgFiber: 0.2gSugar: 12gVitamin A: 147IUCalcium: 16mgIron: 0.4mg
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