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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Cookies
Cuisine: American
Keyword: chocolate chip pudding cookies, pudding cookies, soft and chewy chocolate chip cookies
Servings: 42 Cookies
Calories: 128kcal
Author: Milisa
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.
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.
Serving: 1g | Calories: 128kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 95mg | Fiber: 1g | Sugar: 13g