These are quite possibly the most perfectly soft chocolate chip cookies in the world.
The key is this ingredient…
Plus a little chocolate chip love doesn’t hurt 🙂
When the dough tastes amazing before it’s even baked, you know that the finished product is going to be just beyond.
But the best part about these is how they taste after they’ve cooled. Even three days later, they are as soft as they were fresh out of the oven.
Vanilla Pudding Cookies
from Cream and Vanilla
2 sticks butter at room temperature
3/4 cup of brown sugar
1/4 cup white sugar
1 3.4 oz package of vanilla instant pudding mix
1 tsp vanilla extract
2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees.
Cream the butter and sugars until fluffy. Add in the pudding mix, eggs and vanilla extract. Add the dry ingredients to the butter mixture and mix until just combined. Mix in the chocolate chips.
Drop by tablespoonful onto a baking sheet and bake for 10-12 minutes until slightly golden. Remove cookies and let them cool for 10 minutes before transferring them to a cooling rack.
Don’t overbake these cookies–take them out at 12 minutes. Keep your eye on them because if they turn darker than golden, you won’t get that chewy soft consistency.