The Best Chewy Chocolate Chip Cookies
User Reviews
4.6
483 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Chill Time
2 hrs
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Total Time
2 hrs 26 mins
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Servings
14 large cookies
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Calories
361 kcal
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Course
Baked Goods
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Cuisine
American
The Best Chewy Chocolate Chip Cookies
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One of my absolute favorite recipes for chocolate chip cookies thanks to a special ingredient!! Just one bite and I think you’ll agree!
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Ingredients
- ¾ cup unsalted butter softened (1 1/2 sticks)
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- one 3.5-ounce packet instant vanilla pudding mix not sugar-free and not ‘cook & serve’
- 1 teaspoon baking soda
- pinch salt optional and to taste
- one-12 ounce bag 2 cups semi-sweet chocolate chips (I use Trader Joe’s)
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly.*
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- *Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition Information
Show Details
Serving
1
Calories
361kcal
(18%)
Carbohydrates
51g
(17%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
Cholesterol
39mg
(13%)
Sodium
243mg
(10%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 14large cookies
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 361kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 39mg | 13% |
| Sodium | 243mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
483 reviews
Excellent
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