Soft Chocolate Chip Cookies
I love soft chocolate chip cookies but often times they harden soon after they are baked. These cookies stay soft and moist for several days and are my go-to favorites.
Ingredients
- 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
Instructions
- 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.
Notes
- 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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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