Soft & Chewy Chocolate Chip Cookies
Mixed in one bowl with no refrigeration necessary, these easy Soft and Chewy Chocolate Chip Cookies are a crowd-pleasing classic favorite! Bet you can’t stop with just one cookie!
I declared this week Super Bowl Party week. I’ve offered up some of my favorite dips (caramelized onion, chili bean, and spinach and artichoke) and a great pulled pork recipe.
But of course, everyone’s favorite part seems to be dessert.
While there are an endless number of possibilities, simple chocolate chip cookies are always a winner. Cookies are the perfect party food, right?
Eat with one hand, no utensils necessary. Minimal mess to clean up. Perfectly portioned – small enough to just eat one after gorging on party food, but easy to grab two (or three… or four) if your sweet tooth is strong.
And what cookie is more beloved and crowd-pleasing than the good old fashioned chocolate chip cookie?
There are a lot of “World’s Best” chocolate chip cookie recipes out there. I’ve tried a lot of them – and they are most certainly not the world’s best. Who gives out these arbitrary titles anyway?!
Of course, the “best” chocolate chip cookie is very subjective, based on personal preference.
Crispy or chewy? (Soft and chewy chocolate chip cookies, for sure!).
Tons of chocolate chips or a mediocre amount? (Somewhere in the middle – I like mine chocolatey, but not CHOCOLATEY.)
Jumbo sized or medium? (Medium – I don’t want to commit to 500 calories per cookie.)
I’ve spent a few years merging various chocolate chip cookie recipes until I came up with my own that meets all my expectations. I hope you enjoy them as well!
Soft & Chewy Chocolate Chip Cookies
Mixed in one bowl with no refrigeration necessary, these easy Soft and Chewy Chocolate Chip Cookies are a crowd-pleasing classic favorite!
Ingredients:
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 4-ounce packet instant pudding mix (vanilla or chocolate)
- 3 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
Directions:
- Cream together butter and sugars until light and fluffy. Add the eggs, one at a time, followed by the vanilla and the pudding mix.
- Add the dry ingredients to the butter mixture, beating until just incorporated. Add the chocolate chips, and then mix for a few seconds just to combine.
- Line a cookie sheet with parchment paper and roll 1.5 tablespoons of dough (I use a cookie scoop). Place on the cookie sheet approximately 2.5 inches apart.
- Bake at 350F for 8 minutes, until the top is puffy and still appears slightly under baked. Remove from the oven but leave on cookie sheet for 4-5 minutes, before transferring to a wire rack to cool.
Cookies can be stored in an airtight container for 1-2 weeks (but good luck keeping them around that long!) or frozen up to 3 months.
