SECRET INGREDIENT CHOCOLATE CHIP COOKIES

July 16, 2012

Without consciously realizing it, I’ve been on a small quest throughout life to find the perfect chocolate chip cookie. In case you have been to, I think I’m finally willing to say: mission accomplished. Wow, it took me 23 years. The secret? Using instant vanilla pudding mix!

The Secret to THE Softest Cookies Ever from Rachel Schultz

SECRET INGREDIENT CHOCOLATE CHIP COOKIES
Makes 36 cookies

2 and 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons corn starch
1 cup butter, softened
1/2 cup vanilla instant pudding mix powder
3/4 cup brown sugar
1/4 cup sugar
2 teaspoons vanilla extract
2 eggs
2 cups milk chocolate chips

Preheat oven to 350 degrees. In a large bowl, beat butter, brown sugar, sugar, and pudding mix until creamy. Add vanilla and eggs and stir throughout. In a separate bowl, combine flour, baking soda, corn starch, and salt. Slowly incorporate dry ingredients into creamed mixture. Fold chocolate chips into dough.

The Secret to THE Softest Cookies Ever from Rachel Schultz

The Secret to THE Softest Cookies Ever from Rachel Schultz

Form tablespoon balls and arrange baking sheet.

The Secret to THE Softest Cookies Ever from Rachel Schultz

The Secret to THE Softest Cookies Ever from Rachel Schultz

Bake for 9-11 minutes or until slightly brown.

They stay soft for days! Although that will hardly matter because if you’re like me, they’re probably already gone.

David came into the kitchen this morning and said, “you’re eating cookies for breakfast?” I quickly defended, “No, I’m just taking bites out of them for a picture.” Because apparently taking bites out of something isn’t eating it. Right?

5.0 from 4 reviews
the secret to the softest cookies ever
 
Author:
Serves: 36 cookies
Ingredients
  • 2 and ¼ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 and ½ teaspoons corn starch
  • 1 cup butter, softened
  • ½ cup vanilla instant pudding mix powder
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups milk chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat butter, brown sugar, sugar, and pudding mix until creamy.
  3. Add vanilla and eggs and stir throughout.
  4. In a separate bowl, combine flour, baking soda, corn starch and salt.
  5. Slowly incorporate dry ingredients into creamed mixture. Fold chocolate chips into dough.
  6. Form tablespoon balls and arrange baking sheet.
  7. Bake for 9-11 minutes or until slightly golden.

 

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Comments

  • Anonymous

    Do ypu need cornstarch.. Im confused..

  • Joy Newberry

    Recipe sounds fantastic can’t wait to give it a try. Can i add walnuts?

  • Stefania

    Hola, esta receta me parece fabulosa, pero quiero saber si en vez de pudin de vainilla puedo añadir flan de vainilla o cambiara el sabor…gracias

  • Sylvia Hall

    Can’t wait to try these today and I’m out of corn starch is it needed or can I use something else I can use maybe cake flour

  • Jenn

    I have commented below but I had to comment again because I come back to this recipe again and again. My three year old daughter wanted to make magic chocolate chip cookies. Apparently that meant dumping in 1/2 cup of spinkles. Also, I didn’t have any vanilla pudding on hand and ended up using white chocolate. Sprinkles aside, this made the flavor SUPER rich. Thanks again for such a fab recipe.

    • Rachel Schultz

      Thank you, Jen! I’m so happy to hear it.

  • Anonymous

    Do I need to use corn starch?

  • Anonymous

    Corn starch is listed on the first recipe, but not the second. Do I need to use corn starch? Thank you. I can’t wait to try it!

    • Rachel Schultz

      Should be fixed, thanks!

  • Valerie

    I have been looking for a good recipe for soft Chocolate Chip Cookies, and this is the best one I have found! I have made these cookies 6 times in the past month. I have made them for my family and have given them to friends, and everyone loves them! Thank you so much for the recipe!

    • Rachel Schultz

      That’s so great! Thanks!

  • Katie

    Just made these last night and they were a big hit with my family. I did not have instant vanilla so I substituted butterscotch. Also, 1 C milk chocolate and 1 C semi-sweet chips. They were great! Needless to say, they did not last long. :)

  • Rachel

    Hi!

    I’ve been using this recipe for months and it’s always fantastic.

    Today I changed it up and used chocolate pudding in place of the vanilla and subbed in 1/4 a cup of cocoa powder for 1/4 a cup of flour. I also used white chocolate chips instead of regular chocolate chips. They are fantastic.

    Thanks for such an awesome recipe!

    • Rachel Schultz

      Those are great tips, thank you!

  • Cristiana

    Hello!!! And ok I am not a pro baker and I don’t really know if the recipe calls for the pudding to be made according to the box and then add to the cookie recipe? Or do I just add the dry pudding mix to the recipe?
    Thank you!!!

    • Rachel Schultz

      Just add the dry pudding. Congrats on becoming a baker! :)

  • Jenn

    Easiest, best soft cookie recipe I have ever made. Thank you for the secret!! Found you on Pinterest.

  • Oscar

    I’ve been using this recipe for about 6 years now & it is by far the best cookie recipe I have come across. I like to use butterscotch pudding though. It gives them great flavor as well as coloring. I like to use 2 boxes. However, you can also adjust the sugar accordingly if you like. Also, sometimes when I want them a little thinner, I add more butter. They still turn out extremely soft with slightly crunchy edges.

    • Rachel Schultz

      Good tip. Thanks!

  • Lauren

    I have been making these cookies for years. If you want to mix it up a bit you can also do chocolate pudding with white chocolate chips. My toddler loves theses mixed up cookies and they always go fast at parties!

    • Rachel Schultz

      Great idea!

  • Dessa

    I originally found this tip on a package of M&M’s mini’s for baking when I was 16. That was almost 20 years ago. It said to simply substitute a package of vanilla instant pudding for 1/2 c. granulated sugar. I do this for every cookie receipe I make. I also bake the cookies a few minutes less then recommended. Perfect every time. I tell people my secret and they never believe me.

    • Rachel Schultz

      How funny! But, it’s so true.

  • Ive been searching for the best chocolate chip cookie and this is it!!
    Note: the instructions don’t tell you when to add the white sugar. I of course figured it out, but thought you might want to know.

    • Rachel Schultz

      Thanks! Fixed it :)

      xo
      rach

  • Melissa Pruch

    Quick question…are you using the larger or smaller box of instant pudding? Thanks…can’t wait to try these!

    • Rachel Schultz

      3.4 ounce ones.

      xo
      rach

  • Ashley King

    cut the recipe in half and made them tonight!
    mom’s review: these are the best chocolate chip cookies i have ever had.
    Whoa. that’s big news. she has been around a cookie or two in her day.
    i consumed the bulk of them in raw form. just a tasty.
    much love friend. <3

    • Rachel Schultz

      That’s fantastic news. Thanks king.

      much love back
      rach

  • Suzanne Klausner

    Delicious! Made them with light butter – turned out a little chewy, wouldn’t recommend it. When you make them small it’s not enough of a calorie impact to compromise. Next batch will be as-is – can’t wait!

  • Please bring these to the 330.

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