More or less, I have been on a small quest through life to find the perfect chocolate chip cookie. In case you have been to, I think I can say this is one of the best batches. The secret? Adding in a vanilla pudding mix! You don’t have to make the pudding. Just add in the powder. They stay soft for days! Although that will hardly matter because if you’re like us, they’re pretty much already gone. I think this trick has become a bit of midwest folklore for cookie making.
The Secret to the Softest Chocolate Chip Cookies!
Makes thirty cookies
2 and 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 and 1/2 cups brown sugar
1/2 cup sugar
1 package vanilla instant pudding mix powder (3.4 ounces)
2 eggs
1 teaspoon vanilla
2 cups milk chocolate chips
Preheat oven to 350 degrees.
Stir together flour, baking soda, and salt. Set aside.
In a stand mixer beat together butter, brown sugar, and sugar. Slowly incorporate pudding mix.
Add vanilla and eggs, and continue to mix.
Fold in chocolate chips. Shape dough into about two inch balls and arrange on a lined baking sheet.
Bake for 10-12 minutes, until sides are golden.
- 2 and ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 1 and ½ cups brown sugar
- ½ cup sugar
- 1 package vanilla instant pudding mix powder (3.4 ounces)
- 2 eggs
- 1 teaspoon vanilla
- 2 cups milk chocolate chips
- Preheat oven to 350 degrees.
- Stir together flour, baking soda, and salt. Set aside.
- In a stand mixer beat together butter, brown sugar, and sugar. Slowly incorporate pudding mix.
- Add vanilla and eggs, and continue to mix.
- Fold in chocolate chips. Shape dough into about two inch balls and arrange on a lined baking sheet.
- Bake for 10-12 minutes, until sides are golden.
Adapted from All Recipes.