Classic Soft Chocolate Chip Cookies – super soft and chewy Chocolate Chip Cookies that have an amazing buttery, vanilla base loaded with milk and semi-sweet chocolate chips.
These cookies are so pillowy soft thanks to my favourite secret ingredient – Vanilla pudding mix! If you’ve tried any of my other chocolate chip cookie recipes, you’ll know that I love using it. It really gives an amazing vanilla flavour to these cookies and helps them stay soft for days. I also like using a combination of milk and semi-sweet chocolate chips in my Chocolate Chip Cookies for a nice balance between sweet and slightly bitter, but feel free to only use one if you prefer!
What you will need
Unsalted Butter – Make sure your butter is very soft. Softer than room temperature but not totally melted. You can microwave it in 10 second increments. If a little bit melts that’s ok.
Granulated Sugar – I like using a combination of sugars in these cookies. The granulated sugar is what helps the edges of the cookies crisp up a little bit.
Brown Sugar – Brown sugar adds chewiness to these cookies.
2 Eggs
Vanilla Extract
All Purpose Flour
Baking Soda
Baking Powder
Salt
Instant Vanilla Pudding Mix – I like using the Jell-O brand. It gives these cookies an amazing vanilla taste and keeps them super soft. Any brand will work, just make sure you use the correct amount – 102 grams.
Semi-Sweet and Milk Chocolate Chips – I like using a combination of the two, but you can use all of one if you prefer.
How to make Classic Soft Chocolate Chip Cookies
In a medium sized bowl, combine the flour, vanilla pudding mix, baking soda, baking powder and salt. Set aside.
Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
Next, add the eggs and vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
With the mixer on low, add the dry ingredients to the wet and mix until combined.
Lastly, add the 2 cups of chocolate chips in and mix just to combine.
Scoop balls of the cookie dough, about 3 tablespoons for large cookies, and place evenly on prepared cookie sheets. I like using a cookie scoop like this.
Picture perfect cookie tip – I always set aside more chocolate chips than the recipes calls for to top the cookies. Once you have scooped your balls of dough, press 5-6 extra chocolate chips into the top. This ensures that every cookie top will have a few chocolate chips showing!
Bake the cookies for 10-12 minutes or until they are golden around the edges. If you are using a smaller cookie scoop or rolling cookies smaller than 3 tablespoons, be sure to keep an eye on the cookies and bake for less amount of time.
Let the cookies cool on a cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
If you tried these cookies, let me know! Share in the comments below or tag me on Instagram @cremedelacombe.
Do you know someone with dietary restrictions who would love these cookies? I also have a Vegan and Gluten-free version of these Classic Soft Chocolate Chip Cookies!
Super Soft Gluten-Free Chocolate Chip Cookies
Classic Soft Chocolate Chip Cookies
Course: DessertDifficulty: Easy24
large cookies20
minutes10
minutesThese Classic Soft Chocolate Chip Cookies have an amazing buttery, vanilla base and are loaded with milk and semi-sweet chocolate chips.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 package instant vanilla pudding mix (102g)
1 cup semi-sweet chocolate chips – plus more for topping
1 cup milk chocolate chips – plus more for topping
Directions
- Preheat oven to 350 degrees F. Prepare cookie sheets with parchment paper.
- In a medium sized bowl, combine the flour, vanilla pudding mix, baking soda, baking powder and salt. Set aside.
- Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
- Next, add the eggs and vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
- With the mixer on low, add the dry ingredients to the wet and mix until combined.
- Add the 2 cups of chocolate chips in and mix just to combine.
- Scoop balls of the cookie dough, about 3 tablespoons for large cookies, and place evenly on prepared cookie sheets. Press 5-6 extra chocolate chips into the tops of the cookie dough balls.
- Bake the cookies for 10-12 minutes or until they are golden around the edges. If using a smaller cookie scoop, be sure to decrease the baking time.
- Let the cookies cool on a cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
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