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The Best Chewy Chocolate Chip Cookies
4.6 from 483 votes

The Best Chewy Chocolate Chip Cookies

These chewy chocolate chip cookies are made with softened butter, brown and granulated sugars, and include instant vanilla pudding mix which helps keep them moist and tender. Chilled dough is shaped into flattened mounds to control spreading for thick, soft-centered cookies loaded with semi-sweet chocolate chips.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. 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.*
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 14 large cookies

Amount Per Serving

Calories 361

% 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.