For the upcoming bake sale, I also made these soft chocolate chip cookies decorated with some swirl chips. Since starting this blog, I’ve tried out many recipes and collected quite a few favorites. I’ve also outgrown a lot of my old favorite recipes with each new experience.
However, I was making these soft chocolate chip cookies even before I started this blog and it’s still my favorite recipe for soft chocolate chip cookies. So when I was thinking about what to bake for the bake sale, I immediately though of sharing these cookies. These cookies stay soft forever.
This is the first bake sale I’ve ever baked for and I was really surprised how long it took me to bake everything. I was up late, tired, and stressed about them turning out right. But when I finished packaging everything for the bake sale, I was really happy with how everything turned out.
Recipe: Soft Chocolate Chip Cookies
- 4 3/4 cups flour
- 2 teaspoons baking soda
- 2 cups butter, softened
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. (I usually soften butter in microwave first.)
- Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
- Blend in the flour mixture.
- Stir in the semi-sweet chocolate chips, trying to spread evenly through cookie dough.
- Make balls of cookie dough, about 1 inch in diameter.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Slightly adapted from this recipe found on All Recipes.