A perfectly textured cookie that is so easy to make and bursting with chocolate chips in every bite!
Best Chocolate Chip Cookie Recipe
My Mom and Grandma are like pioneer women… minus living in the middle of nowhere. They can and freeze everything you can imagine. So naturally everything they make is homemade.
My Mom tells the story of when my sister and I were little, we asked her if we could try store bought cookies. She was mortified! She worked so hard at making everything from scratch for us! We didn’t appreciate the work she put into our home cooked meals until we became adults ourselves.
We loooove homemade cookies! Everything ranging from easy Funfetti Cake Mix Cookies to huge Copycat Levain Bakery Chocolate Chip Cookies, and Homemade Peanut Butter Oreo Cookies!
What You’ll Need:
- 1 cup Butter, Softened
- 1/4 cup White Sugar
- 3/4 cup Brown Sugar
- 1 tsp Vanilla
- 1 (3.4 oz) package Instant Vanilla Pudding Mix
- 2 Eggs
- 2 1/4 cup Flour
- 1 tsp Baking Soda
- 2 cups Milk Chocolate Chips
How to Make The Best Soft Chocolate Chip Cookies
- Preheat oven to 375 degrees. Line baking sheet with parchment paper and set aside.
- Combine 1 cup softened butter, 1/4 cup white sugar, 3/4 cup brown sugar, 1 tsp vanilla, and 1 (3.4 oz) package Instant Vanilla Pudding Mix until smooth and creamy.
- Beat in 2 eggs.
- Combine 2 1/4 cup flour and 1 tsp baking soda. Gradually pour flour/baking soda mixture into the batter. Beat until well mixed.
- Stir in 2 cups chocolate chips.
- Scoop heaping tbsp size cookie dough balls and place onto prepared baking sheet, leaving room between the cookies.
- Bake for 8-9 minutes on parchment paper lined cookie sheet.
Should I Use Parchment Paper for Cookies?
- Parchment paper creates the best cookies – Using parchment paper helps the cookies bake evenly, giving you perfect cookies every time. It creates a thin layer of air between the baking sheet and the paper which helps regulate the temperature. That’s pretty smart paper if you ask me!
- Easy clean-up – I use parchment paper for just about everything because it makes clean-up so much easier and faster! I don’t have to scrub or soak pans because the parchment paper prevents the food from getting on the pan.
- Non-stick – The cookies just slide right off of the parchment paper. Cleaning up cookie sheets, or any baking dish for that matter, is effortless when you use parchment paper. When you are done, just remove it and throw it away. The most you have to do is brush a crumb off!
This is one of my go-to recipes because Chocolate Chip Cookies are for everyone and for every season. One of my dear friends shared this recipe with me a long time ago; I think of her every time I make them! My favorite way to eat these is to put a scoop of ice cream between two cookies and make an ice cream sandwich!
Recipe Notes:
- Reynold’s Cookie Baking Sheets – I always use these for baking cookies, they are already cut to size!
- Pudding – Do not make the pudding, just use the dry mix poured straight from the box.
- Chocolate chips – My favorite are Hersey’s Milk Chocolate Chips and I just dump the whole bag in!
- Don’t over bake – Bake for 8 minutes then check cookies and add one minute if necessary. Do not over bake. The cookies should be slightly gold brown on the tops and edges.
- Storing – You can keep these fresh on the counter in a sealed container or freeze them in a freezer safe bag.
More Cookies:
- S’mores Graham Cracker Cookies
- No Bake Avalanche Cookies + VIDEO
- Best Soft Christmas Cutout Sugar Cookies
- Butterscotch Peanut Butter Bird’s Nest Cookies
- Peanut Butter Blossoms
- Best Vegan Chocolate Brownie Cookies
- Spring Blossom Cookies
- Copycat Levain Bakery Chocolate Chip Cookies
The Best Soft Chocolate Chip Cookies
The Best Soft Chocolate Chip Cookies, a perfectly textured cookie that is so easy to make and bursting with chocolate chips in every bite!
Ingredients
- 1 cup Butter, Softened
- 1/4 cup Sugar
- 3/4 cup Brown Sugar, Packed
- 1 tsp Vanilla
- 1 (3.4 oz) package Dry Instant Vanilla Pudding Mix
- 2 Eggs
- 2 1/4 cup Flour
- 1 tsp Baking Soda
- 2 cups Milk Chocolate Chips
Instructions
- Preheat oven to 375 degrees. Line baking sheet with parchment paper and set aside.
- Combine softened butter, sugars, vanilla, and dry instant vanilla pudding mix until smooth and creamy.
- Beat in eggs.
- Combine flour and baking soda. Gradually pour flour/baking soda mixture into the batter. Beat until well mixed.
- Stir in chocolate chips.
- Scoop heaping tbsp size cookie dough balls and place onto prepared baking sheet, leaving room between the cookies.
- Bake for 8-9 minutes on prepared baking sheet.
Nutrition Information:
Yield:
20Serving Size:
2Amount Per Serving: Calories: 205Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 217mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 2g
