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 thought 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.
Soft Chocolate Chip Cookies
- 4 3/4 cups all purpose flour
- 2 tsp baking soda
- 2 cups unsalted butter softened
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 2 (3.4-oz) packages instant vanilla pudding mix
- 4 eggs
- 2 tsp vanilla extract
- 4 cups semisweet chocolate chips
- Preheat oven to 350°F (175°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.
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.