Home » Desserts » Cookies » Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies that stay soft and chewy in the cookie jar! The easiest chocolate chip cookie recipe with no chilling time.

NEW Save the Recipe

Send Me The Recipe

Enter your email below and we will send it straight to your inbox!


Chocolate chip cookies stacked on a red check napkin.

Why You’ll Love these Chewy Chocolate Chip Cookies

  • Easy recipe using pantry ingredients and no chill time so you can enjoy them any time the craving strikes.
  • These cookies are soft and stay soft even after a few days in the cookie jar.
  • The edges are crisp with chewy centers, plenty of chocolate chips and rich buttery flavor for an irresistible cookie.
  • Great cookies to pack in lunches, easy everyday dessert, delicious enough to bake and share for the holidays.

Ingredients for Chocolate Chip Pudding Cookies

  • Salted Butter – Unsalted butter works also, I just like the bit of extra saltiness.
  • Granulated Sugar
  • Brown Sugar – I used light but dark works too.
  • Large Eggs
  • Vanilla Extract
  • All Purpose Flour
  • Instant Pudding – Cheesecake or Vanilla flavor – small box
  • Baking Powder
  • Kosher Salt
  • Chocolate Chips – Semi-Sweet or milk chocolate

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Step By Step Directions for Soft Chocolate Chip Cookies

Collage making chocolate chip cookie dough.
  1. Add softened butter, granulated sugar and brown sugar to a mixing bowl. Beat at medium speed for about 2 minutes, until light and fluffy.
  2. Add eggs and vanilla, mixing until combined.
  3. Next, add flour, dry pudding mix, baking powder and salt. Mix at low speed until mixture comes together, raise to medium speed and beat 1- 2 minutes.
  4. Mix in chocolate chips.
Chocolate chip cookie dough in a bowl.
  1. Line rimmed baking sheets with parchment paper or silicone baking mats.
Collage scooping, baking chocolate chip cookies.
  1. Using a medium cookie scoop to make cookie dough balls, spacing about 2 inches apart on the lined baking sheets.
  2. Bake for 10 minutes or until the edges are lightly browned.
  3. Remove from oven.
  4. Add additional chocolate chips if desired.
  5. Move to a wire rack to cool completely.
Plate of chocolate chip cookies on a red check napkin.

Chocolate Chip Cookie Variations

  • Mix in 1 cup chopped toasted pecans or walnuts with the chocolate chips.
  • Use chocolate instant pudding for chocolate chocolate chip cookies.
  • Peanut Butter Chips or Butterscotch Chips can be substituted for half of the chocolate chips.

Storage

Store cooled cookies in an airtight container at room temperature up to 7 days. Freeze baked cookies in a single layer or with parchment between layers in a freezer bag up to 3 months.

Chocolate chip cookies stacked and on a plate.

Tips for Soft Cookies

  • Over baking is the most common cause of hard cookies. Every oven is different and I highly recommend an oven thermometer to get an accurate temperature for baking. It is also a good idea to check the cookies a few minutes before the baking time.
  • The pudding mix helps these cookies to stay soft after baking.
  • Be precise when measuring ingredients. Adding too much flour will make a more dense, crunchy cookie.

More Chocolate Chip Cookies to Try

Chocolate chip cookies stacked and on a plate.

If you are looking for the ultimate soft and chewy chocolate chip cookies, give this recipe a try.

Yield: 42 Cookies

Soft Chocolate Chip Cookies

Stack of chocolate chip cookies with one in half.

Soft Chocolate Chip Cookies that stay soft and chewy in the cookie jar! The easiest chocolate chip cookie recipe with no chilling time.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

Instructions

  1. Preheat oven to 375°.
  2. Add softened butter, granulated sugar and brown sugar to a mixing bowl. Beat at medium speed for about 2 minutes, until light and fluffy.
  3. Add eggs and vanilla, mixing until combined.
  4. Next, add flour, dry pudding mix, baking powder and salt. Mix at low speed until mixture comes together, raise to medium speed and beat 1- 2 minutes.
  5. Mix in 2 cups chocolate chips.
  6. Line rimmed baking sheets with parchment paper or silicone baking mats.
  7. Using a medium cookie scoop to make cookie dough balls, spacing about 2 inches apart on the lined baking sheets.
  8. Bake for 10 minutes or until the edges are lightly browned.
  9. Remove from oven.
  10. Press a few of the reserved chocolate chips into the warm cookies if desired.
  11. Move to a wire rack to cool completely.

Notes

Variations

  • Mix in 1 cup chopped toasted pecans or walnuts with the chocolate chips.
  • Use chocolate instant pudding for chocolate chocolate chip cookies.
  • Peanut Butter Chips or Butterscotch Chips can be substituted for half of the chocolate chips.

Store cooled cookies in an airtight container at room temperature up to 7 days. Freeze baked cookies in a single layer or with parchment between layers in a freezer bag up to 3 months.

Nutrition Information:

Yield:

42

Serving Size:

1

Amount Per Serving: Calories: 128Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 95mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g

Nutritional calculations are estimated and may not be accurate.

Did you make this recipe?

Tag us on instagram @missnthekitchen

Leave a Reply

Your email address will not be published. Required fields are marked *