THE SECRET TO THE SOFTEST COOKIES EVER

by Rachel Schultz on July 16, 2012 · 29 comments

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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

The Secret to the Softest Cookies Ever
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?

The Secret to THE Softest Cookies Ever from Rachel Schultz

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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{ 29 comments… read them below or add one }

Jenn January 19, 2014 at 12:04 am

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.

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Rachel Schultz January 19, 2014 at 3:30 am

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

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Anonymous July 7, 2013 at 4:20 am

Do I need to use corn starch?

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Anonymous July 7, 2013 at 4:19 am

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!

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Rachel Schultz July 7, 2013 at 4:55 pm

Should be fixed, thanks!

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Valerie June 24, 2013 at 9:10 pm

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!

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Rachel Schultz June 24, 2013 at 9:22 pm

That’s so great! Thanks!

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Katie June 9, 2013 at 5:59 pm

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. :)

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Rachel April 21, 2013 at 9:01 pm

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!

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Rachel Schultz April 21, 2013 at 9:23 pm

Those are great tips, thank you!

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Cristiana January 10, 2013 at 10:16 pm

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!!!

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Rachel Schultz January 10, 2013 at 11:19 pm

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

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Jenn December 24, 2012 at 3:49 pm

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

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Oscar December 14, 2012 at 9:11 am

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.

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Rachel Schultz January 10, 2013 at 11:51 pm

Good tip. Thanks!

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Lauren December 3, 2012 at 2:13 am

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!

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Rachel Schultz December 13, 2012 at 9:03 pm

Great idea!

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Dessa November 8, 2012 at 2:54 am

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.

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Rachel Schultz November 30, 2012 at 12:41 am

How funny! But, it’s so true.

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Michelle October 23, 2012 at 9:29 pm

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.

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Rachel Schultz November 5, 2012 at 4:14 pm

Thanks! Fixed it :)

xo
rach

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Melissa Pruch October 20, 2012 at 6:22 pm

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

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Rachel Schultz November 5, 2012 at 4:18 pm

3.4 ounce ones.

xo
rach

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Ashley King October 7, 2012 at 8:33 pm

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

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Rachel Schultz October 19, 2012 at 7:14 pm

That’s fantastic news. Thanks king.

much love back
rach

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Suzanne Klausner July 27, 2012 at 11:35 am

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!

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Rachel Schultz July 29, 2012 at 5:07 pm

Thanks for all the great tips. Hope it doesn’t disappoint.

love,
Rach

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Jordan Shirkman July 16, 2012 at 11:52 pm

Please bring these to the 330.

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Rachel Schultz July 18, 2012 at 10:59 pm

I can’t wait!

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