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.
![Soft Chocolate Chip Cookies Chocolate chip cookies stacked on a red check napkin.](https://www.missinthekitchen.com/wp-content/uploads/2023/09/Soft-Chocolate-Chip-Pudding-Cookies-Recipe-Image.jpg)
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
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Step By Step Directions for Soft Chocolate Chip Cookies
- Add softened butter, granulated sugar and brown sugar to a mixing bowl. Beat at medium speed for about 2 minutes, until light and fluffy.
- Add eggs and vanilla, mixing until combined.
- 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.
- Mix in chocolate chips.
- Line rimmed baking sheets with parchment paper or silicone baking mats.
- Using a medium cookie scoop to make cookie dough balls, spacing about 2 inches apart on the lined baking sheets.
- Bake for 10 minutes or until the edges are lightly browned.
- Remove from oven.
- Add additional chocolate chips if desired.
- Move to a wire rack to cool completely.
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.
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
- Easy Chocolate Chip Walnut Cookies
- Chocolate Chip Sugar Cookies
- Chocolate Chip Biscotti
- Chocolate Chip Sprinkle Cookies
If you are looking for the ultimate soft and chewy chocolate chip cookies, give this recipe a try.
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.
Servings: 42 Cookies
Calories: 128kcal
Ingredients
- 1 cup 2 sticks salted butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 3.4 ounce small box instant pudding – cheesecake or vanilla flavor
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 1/2 cups chocolate chips semi-sweet or milk chocolate, divided
Instructions
- Preheat oven to 375°.
- Add softened butter, granulated sugar and brown sugar to a mixing bowl. Beat at medium speed for about 2 minutes, until light and fluffy.
- Add eggs and vanilla, mixing until combined.
- 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.
- Mix in 2 cups chocolate chips.
- Line rimmed baking sheets with parchment paper or silicone baking mats.
- Using a medium cookie scoop to make cookie dough balls, spacing about 2 inches apart on the lined baking sheets.
- Bake for 10 minutes or until the edges are lightly browned.
- Remove from oven.
- Press a few of the reserved chocolate chips into the warm cookies if desired.
- 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.
Nutrition
Serving: 1g | Calories: 128kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 95mg | Fiber: 1g | Sugar: 13g