These Chewy Chocolate Chip Cookies are the ultimate indulgence, delivering soft, buttery centers with pockets of gooey chocolate in every bite. The addition of instant vanilla pudding mix enhances their chewy texture, making them a standout among traditional cookie recipes.
Perfect for sharing, gifting, or keeping all to yourself, these cookies are sure to become a favorite. Serve them fresh from the oven with a glass of milk or as the base for ice cream sandwiches. Whatever the occasion, these cookies promise to delight!
Why You’ll Love This Recipe
Soft and Chewy Texture: Thanks to a secret ingredient (hello, instant vanilla pudding!), these cookies stay irresistibly soft for days.
Classic Yet Elevated: While the recipe uses traditional ingredients, the pudding mix and technique ensure bakery-quality results.
Quick and Easy: With straightforward steps and minimal prep, you’ll have fresh-baked cookies in no time.
Family Favorite: These cookies disappear fast—kids and adults alike can’t resist!
Freezer-Friendly: Bake now or save the dough for later. Perfect for unexpected cravings.
Key Ingredients
Butter: Softened unsalted butter is the foundation for a rich and tender cookie. Its creamy flavor pairs perfectly with the brown sugar and vanilla.
Brown Sugar: Packed brown sugar not only sweetens but also adds moisture, contributing to the cookies’ chewy texture and caramel-like flavor.
White Sugar: Granulated sugar balances the sweetness and helps create those irresistible slightly crisp edges.
Instant Vanilla Pudding Mix: The not-so-secret ingredient! It adds moisture, enhances the flavor, and keeps the cookies soft and chewy for days.
Eggs: Eggs provide structure and richness, creating the ideal cookie dough consistency.
Vanilla Extract: This essential flavor booster enhances the overall taste of the cookies.
All-Purpose Flour: The perfect base for creating cookies that are soft without being too dense.
Baking Soda: This leavening agent ensures the cookies rise slightly while spreading just enough for that classic shape.
Semisweet Chocolate Chips: The star ingredient! Semisweet chocolate strikes the perfect balance between sweetness and richness, ensuring a decadent bite every time.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Ingredients
1 cup butter, softened
¾ cup packed brown sugar
¼ cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips
Instructions
Step 1: Preheat the Oven
Preheat the Oven:
Set your oven to 375°F (190°C).
Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Step 2: Mix the Wet Ingredients
Cream Butter and Sugars:
In a large mixing bowl, combine:
1 cup (2 sticks) softened unsalted butter
1 cup packed brown sugar
1/2 cup granulated sugar
Beat with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
Add Eggs and Vanilla:
Add 2 large eggs, one at a time, mixing well after each addition.
Stir in 2 teaspoons of vanilla extract until fully incorporated.
Step 3: Combine the Dry Ingredients
Whisk Together:
In a separate bowl, whisk together:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Whisking ensures the dry ingredients are evenly distributed.
Gradually Add to Wet Ingredients:
Slowly add the dry ingredients to the wet mixture, beating on low speed until just combined.
Be careful not to overmix, as this can make the cookies tough.
Step 4: Add Chocolate Chips
Fold in Chocolate Chips:
Using a spatula, gently fold in 2 cups semisweet chocolate chips.
Mix until evenly distributed throughout the dough.
Step 5: Shape the Cookies
Portion the Dough:
Use a cookie scoop or tablespoon to form balls of dough, about 2 tablespoons each.
Place the dough balls on the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
Step 6: Bake the Cookies
Bake:
Place the baking sheets in the preheated oven and bake for 10-12 minutes.
The edges should be lightly golden, and the centers should look slightly underbaked. This ensures a chewy texture.
Cool on the Baking Sheet:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
This helps the cookies set while retaining their soft centers.
Transfer to Wire Racks:
Carefully transfer the cookies to a wire rack to cool completely.
Step 7: Serve and Enjoy
Serve the cookies warm for maximum gooeyness, or store in an airtight container at room temperature for up to 1 week. These chewy chocolate chip cookies are perfect with a glass of milk or as a treat any time of day!
Serving Suggestions
Classic Combo: Pair these cookies with a tall glass of cold milk—there’s no better duo!
Ice Cream Sandwiches: Scoop vanilla or chocolate ice cream between two cookies for an indulgent treat.
Coffee Break: Enjoy with a cup of coffee or a latte for an afternoon pick-me-up.
Holiday Platter: Add these cookies to your holiday dessert spread for guaranteed smiles.
Storage Tips
Room Temperature
Store the cookies in an airtight container at room temperature for up to 1 week. Place a slice of bread in the container to keep them soft longer.
Freezing Dough
Roll the cookie dough into balls and freeze on a baking sheet until firm. Transfer to a freezer-safe bag and store for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.
Freezing Baked Cookies
Allow the cookies to cool completely before freezing. Wrap individually in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature or reheat briefly in the microwave for a warm, fresh-baked taste.
Variations
Chunky Chocolate: Substitute chocolate chunks or a mix of milk, dark, and white chocolate chips for a gourmet twist.
Nuts and Chocolate: Fold in chopped walnuts or pecans for added crunch and nuttiness.
Salted Caramel: Add a sprinkle of flaky sea salt on top of the cookies before baking for a sweet-salty combination.
Double Chocolate: Replace 1/4 cup of flour with cocoa powder for a rich, chocolatey dough.
Festive Flair: Mix in colorful sprinkles or mini M&M’s for a fun, kid-friendly variation.
Conclusion
These Chewy Chocolate Chip Cookies are a must-have in any baker’s repertoire. The perfect balance of soft and chewy textures, buttery flavor, and melty chocolate make them truly irresistible. Whether you’re baking for a special occasion or indulging your sweet tooth, this recipe is sure to become a favorite. Pro tip: double the batch—you’ll thank yourself later!
Chewy Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- ¾ cup packed brown sugar
- ¼ cup white sugar
- 1 (3.5 oz) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in chocolate chips using a spatula until evenly distributed.
- Scoop dough using a cookie scoop or tablespoon, forming balls about 2 tablespoons each. Place them 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are golden and centers appear slightly underbaked. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm for gooey centers, or store in an airtight container at room temperature for up to 1 week.
