Janna: I’m not kidding when I tell you these will be the most fantastic chocolate chip cookies you will ever eat! They are easy and fun to make (my kids always take over), and they stay moist and chewy! I’ve done variations on these cookies like, adding caramel bits, butterscotch chips, peanut butter chips, nuts or coconut! If you decide to use peanut butter chips may I suggest you use milk chocolate chips instead of semi sweet as milk chocolate and peanut butter compliment each other better! The sky’s the limit!!!
2 ¼ cups all purpose flour
1 tsp baking soda
1 tsp salt
1 package vanilla instant pudding powder (3.4 oz)
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup brown sugar (light or dark)
1 tsp vanilla extract
2 cups semi sweet chocolate chips
Pre-heat oven to 375 degrees. (My oven is electric and tends to run hot so I set the dial at 350 degrees. See notes below on varying oven temperatures.)
In large bowl combine flour, pudding mix, baking soda and salt, set aside. In stand mixer, beat butter, both sugars and vanilla until creamy.
Add eggs and blend well, beat in flour mixture about a cup at a time. Stir in chocolate chips.
Using a spoon or cookie scoop, make about 1 ½ inch portions and place onto cookie sheet about 2 inches apart. Watch for cookie dough bandits!!
Bake for 9-11 minutes or until edges are slightly brown. Test cookies by lightly pressing with your finger on to the top, if it looks or feels too doughy cook them for an additional minute. Remember that once the cookies are out of the oven they will continue to bake a little until they cool, it’s okay if they look slightly underdone. If you like your cookies a little crunchier, bake for an additional minute or so but watch them closely.
Makes about 36 2-inch cookies.
Varying oven degrees are tricky. I’ve been baking these cookies for years and the bake time changes dramatically with each oven, from about 8 minutes to up to 13 depending on your oven. If you’re unsure about how your oven heats, invest in an oven thermometer.
I know you and your family will enjoy these, mine never last more than a day! The vanilla pudding mix, adds a delicious vanilla flavor and also keeps the cookie soft and chewy even if over-baked. This recipe is easily doubled and stores well in the freezer baked or unbaked.