Soft Chocolate Chip Cookies
Soft Chocolate Chip Cookies that stay soft and chewy in the cookie jar! The easiest chocolate chip cookie recipe with no chilling time.
Servings: 42 Cookies
Calories: 128kcal
Ingredients
- 1 cup 2 sticks salted butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 3.4 ounce small box instant pudding - cheesecake or vanilla flavor
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 ½ cups chocolate chips semi-sweet or milk chocolate, divided
Instructions
- Preheat oven to 375°.
- Add softened butter, granulated sugar and brown sugar to a mixing bowl. Beat at medium speed for about 2 minutes, until light and fluffy.
- Add eggs and vanilla, mixing until combined.
- Next, add flour, dry pudding mix, baking powder and salt. Mix at low speed until mixture comes together, raise to medium speed and beat 1- 2 minutes.
- Mix in 2 cups chocolate chips.
- Line rimmed baking sheets with parchment paper or silicone baking mats.
- Using a medium cookie scoop to make cookie dough balls, spacing about 2 inches apart on the lined baking sheets.
- Bake for 10 minutes or until the edges are lightly browned.
- Remove from oven.
- Press a few of the reserved chocolate chips into the warm cookies if desired.
- Move to a wire rack to cool completely.
Notes
Variations
- Mix in 1 cup chopped toasted pecans or walnuts with the chocolate chips.
- Use chocolate instant pudding for chocolate chocolate chip cookies.
- Peanut Butter Chips or Butterscotch Chips can be substituted for half of the chocolate chips.
Nutrition
Serving: 1g | Calories: 128kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 95mg | Fiber: 1g | Sugar: 13g
