This is my favorite soft chocolate chip cookie recipe. The cookies are made with instant pudding which gives them a very soft texture and they stay soft for days.
If I could choose one recipe which I go to again and again and always get compliments about, it would have to be my chocolate chip cookie recipe. These cookies are delicious and stay soft and moist forever!
I’ve always hated how most homemade chocolate chip cookies come out soft and moist right after you bake them and then turn pretty hard after a day. This recipe changed all of that for me. My old roommate first introduced me to this recipe that she originally found on All Recipes.
I have made a few modifications to the recipe over the years, but very few. I leave out the nuts and adjust the amount of flour so the dough is easier to work with. I also love to use swirled chocolate chips along with regular chocolate chips for a pretty presentation.
I absolutely love these chocolate chip cookies. The recipe makes a big batch of cookies that stay soft for days.
Ingredients You’ll Need
This recipe is pretty standard except for one ingredient: instant pudding mix. It’s what gives the cookies their soft texture.
- Baking soda
- Softened butter
- Brown sugar
- White sugar
- Instant vanilla pudding mix
- Semisweet chocolate chips
- Nestle swirl white chocolate with milk chocolate morsels
If you can’t find the swirled chocolate chips you can use all semi-sweet. Or you can add some white chocolate chips.
Steps for Making the Dough
- Sift the flour and baking soda together in a bowl. In a separate bowl, cream the butter with the brown and white sugar until light and fluffy.
- Add the instant pudding to the butter mixture and beat until combined. Add the eggs and vanilla and mix again until combined.
- Mix in the dry ingredients and stir. Add the chocolate chips and stir to mix them evenly into the batter.
Scoop and form the cookie dough into balls about 1 inch wide or a little bit less. After making the ball, put about six of the swirl morsels onto the cookie. I usually put one in the middle, and the rest spread out in a circle so it looks like a flower design.
Bake the cookies at 350°F for 10 to 12 minutes or until the edges are golden brown.
How to Store the Cookies
Once the cookies are cooled, they will keep well for several days at room temperature. Just store them in an airtight container. They’ll stay soft for several days!
Soft Chocolate Chip Cookies
- 4 3/4 cups all-purpose flour
- 2 tsp baking soda
- 2 cups butter at room temperature
- 1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 3.4 oz packages instant vanilla pudding mix
- 4 eggs
- 2 tsp vanilla extract
- 4 cups semi-sweet chocolate chips divided
- Preheat oven to 350°F (175°C).
- In a medium-sized bowl, combine the flour and baking soda. In a large bowl, cream the butter with the brown sugar and granulated sugar until it is light and fluffy. Add the pudding mix and stir to combine. Add the eggs and vanilla and mix again until combined. Add the dry ingredients to the wet ones and stir until combined. Fold in 2 cups chocolate chips.
- Scoop enough dough to form a 1" ball. Press 6 chocolate chips, starting with one in the center and placing the other five around it, on the dough ball. Repeat with the rest of the dough. Bake the cookies for 10 to 12 minutes or until the edges are golden brown.
- The recipe calls for semi-sweet chocolate chips, but I like to use a mix of regular chocolate chips, that I stir into the dough and ones that are swirled with white chocolate and regular chocolate to place on the dough balls for pretty cookies after they're baked.
- Recipe source: All Recipes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.