The Best Chewy Chocolate Chip Cookies
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
11 mins
-
Chill Time
2 hrs
-
Total Time
2 hrs 26 mins
-
Servings
14 large cookies
-
Calories
361 kcal
-
Course
Baked Goods
-
Cuisine
American
The Best Chewy Chocolate Chip Cookies
Description
The Best Chewy Chocolate Chip Cookies blend butter and sugars creamed together with egg and vanilla extract. Adding instant vanilla pudding mix to the all-purpose flour, baking soda, and optional salt enhances moisture retention, creating a chewy texture. The dough is mixed just until combined to avoid tough cookies, then chocolate chips are folded in gently.
Before baking, the dough balls are chilled for at least two hours to stabilize the fat and prevent excessive spreading, resulting in thick cookies with a tender crumb and rich sweetness balanced by semi-sweet chocolate chips placed both inside and on top. Baking at 350°F yields a golden-baked exterior with a chewy center.
These cookies can be served as a dessert or snack. The chilling step is critical for texture and shape control. You can bake only part of the dough immediately and freeze the rest. The cookies store well at room temperature and freeze for extended keeping.
Ingredients
- ¾ cup butter softened (1 1/2 sticks, unsalted
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- instant vanilla pudding mix not sugar-free and not ‘cook & serve’, 3.5-ounce packet
- 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
- Place some chocolate chips on top of each dough mound before baking for a decorative finish.
- Store baked cookies airtight at room temperature for up to one week or freeze up to six months.
- Unbaked dough can be refrigerated for up to five days or frozen up to four months to bake fresh cookies later.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
You'll Also Love
