These are the best chocolate chip cookies I have ever made. They are our new family favorite go to cookie recipe.
BEST CHOCOLATE CHIP COOKIES
So…you can tell what kind of a week I have been having by the posts I share. This week has been a tough one for a few different reasons. Like I mentioned before, I fell off the food allergy wagon…but I picked myself up off the ground, dusted myself off, and am working on climbing back on. I was also sick yesterday, which is why there was no post. I spent my working time in bed asleep!
In my self pity I decided to try a recipe I had been given from my friend Stacy who swears that these are THE. BEST. COOKIES. EVER! Since I was already off the bandwagon, I thought…why not take the challenge and see if these cookies really are the best chocolate chip cookies.
CHOCOLATE CHIP COOKIES
And since my daughter has been wanting to bake goodies for my blog, it was the perfect recipe for her to bake up. You guys…these are good and dare I say it…one of the best Chocolate Chip Cookie Recipes I have tried. I think they are my new favorite…now I just need one of you smarties out there to turn this recipe into a gluten free version since I am getting back on the allergy bandwagon.
Best Chocolate Chip Cookies
These are the best chocolate chip cookies I have ever made. They are our new family favorite go to recipe for a great chocolate chip cookie.
Ingredients
- 3/4 cup salted butter
- 1/4 cup white sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla
- 1 eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 3.4 oz package of instant vanilla pudding mix
- 1/8 teaspoon salt
- 1-2 cup chocolate chips
Instructions
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Preheat the oven to 350 degrees.
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Microwave the butter for about 40 seconds to just barely melt it.
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Using a mixer, beat the butter with the sugars until creamy.
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Add eggs and vanilla and beat on low speed until just incorporated.
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Add the flour, instant pudding, baking soda, and salt mixing together.
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Add the chocolate chips and mix just enough to spread the chocolate chips out in the dough.
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Scoop into balls on a greased cookie sheet. I like to use a medium ice cream scoop so the cookies come out the same size.
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Bake for 10-12 minutes until the cookies look puffy and dry and just barely golden. DO NOT OVERBAKE. Overbaking will make the cookies so they are not soft. Pull them out when the cookies are pale and puffy.
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Let them cool on the pan for several minutes before placing on a cooking rack.
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Store in an airtight container. These cookies also freeze well.
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Makes about 3 dozen cookies.
I would love for you to try these out and add your own vote as to whether they are your new favorite Chocolate Chip Cookies!! Better stock up on some ice cold milk!!
COOKIE RECIPES
Looking for more cookie recipes? Check these out:
- Peanut Butter Cup Cookies
- Butter Cookies
- Soft and Chewy Ginger Molasses Cookies
- Soft and Chewy Chocolate Chip Cookies
- Banana Oatmeal Cookies
- Chocolate Crinkle Cookies
- Lemon Drop Cookies
- Lemon Meltaway Cookies
COOKIE SUPPLIES
- Kitchen Aid Stand Mixer
- Cookie Baking Sheet (we love these pans)
- Silicone Baking Mats
- Cookie Scoop
- Silicone Spatulas
- Cooling Racks
- Hot Pads
COOKIES EBOOK
If you would like to grab A copy of our Cookie Recipe eBook, simply click on the HERE to learn more!
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My favorite!!
xoxxox
Thank you Jen!
Check out alldayidreamaboutfood.com. She has lots of gluten free and low carb recipes, and yep, chocolate chip cookies too!!
I will!! Thank you so much! I really appreciate that!! You might have just saved me :)
These look amazing!! Can’t wait to try this recipe! xoxo
Thank you Jamielyn!
May I just say I love the “according to your chocolate needs” part. Lol! :)
Ha! Some days you can get away with a few chocolate chips…and then there are days where you gotta keep dumping them in. ;)
These look great! I challenge you to a cookie throwdown! Mwuah ha ha.
Ha! We totally should and do a blind taste test! xo
These are my FAVORITE! Best recipe ever. I do, however, like them much better with milk chocolate chips!
Ha! Good thing we can each cater them to our own chocolate needs right? My sister is a milk chocolate fan too! ;)
To each their own :) Any type of chocolate will do!!
I’ve tried this recipe & my family didn’t approve :( especially compared to the recipe I use all the time! Seriously a HUGE hit with the family, church family & friends!! Nestlé Toll House semi sweet chocolate chips!! The recipe is on the back of the bag! Now, BUTTER is what makes these a hit or miss! I ALWAYS use Land O Lakes butter sticks…salt, NOT unsalted! Other friends & family have used other butter & they don’t come out the way I make em! And I mix with wooden spoon, never a mixer…I say that’s what gives it that extra love & goodness ;) and I use a 1 and a half inch scooper so they all cook evenly! Now, best way to eat these…right out the oven scoop some vanilla ice cream in between two hot and soft cookies!!! YUM O!!! I add pecans to the dough by the way..hubby’s fave :)
I have tried that one…maybe I need to try the Land O Lakes and your suggestions!! And the part about the vanilla ice cream? Pure genius right there my friend! And Pecans! We use walnuts sometimes but I really prefer pecans…double genius!!
Try toasted walnuts. So much better than untoasted.
Angela- I will have to try that. Sounds amazing.
They look delicious! If only I wasn’t trying to eat healthy…I’ll save this recipe for later. Thanks :)
I totally hear you! This job is hazardous! Good for you!
These look so good! I think I’ll give them a try this weekend. Thanks, girl! Pinned. :)
I think I’ll give these a try!
They look mouth-watering… Although, I’m trying to eat less sweets, my teenage son wouldn’t have any problem cleaning out the cookie jar. : ) I would use Ghirardelli Baking Chips. I tried them once and there’s no going back. They are so chocolaty and creamy.
Is the temperature supposed to be 375 by chance? I just made these and they were no where near done at 350 for
12 minutes. Maybe it’s just my oven. Thanks for sharing the recipe!
Thanks for share. I really excited to read this
Made this recipe this morning. It was just ok. I will stick to the Nestle Toll House Recipe. So much better. I also think that the temp should be 375 not 350 as indicated. Mine were not even close to being done at 350 but cooked when I turned it up to 375. Glad I tried but won’t make again.
I made these just now and they came out nothing like the photos :-/ they were thin and crispy which fortunately I like but it wasn’t what I expected or wanted given I was baking to share with friends, family, and coworkers (aka I was aiming for a cookie that would be universally liked – I know not everyone is into the thin and crispy.) I did follow the recipe exactly, except I put my oven to 375 as per recommendation by another commenter, but I found after 8 minutes they were getting pretty toasty so I took them out.
Glad you have a favorite recipe. Ya! Must be differences in ovens.
Use Crisco Baking Sticks: butter flavor, instead of butter!!! doesnt make them flat! Crisco helps them keep there full shape!!
These cookies are sooo amazing! Though they are delicious and creamy, I had to work at the dough with a mixer for almost half an hour to get it into a dough consistency. Finally, I added a little whole milk, and it turned out great!!
I made these today, followed recipe and oven temp and they were perfect and like the photo at 10-11 min. Very good. I had to work a bit at the dough as it is dense. Thank you!
So glad you like them! Yes…the dough can be quite dense. I sometimes will add a tiny bit of milk to make the dough a little more pliable if needed.
I didn’t have vanilla pudding but chocolate. Oh my gosh that with 2 cups of chips definitely fulfills my chocolate needs! So good.
Can you please confirm what baking soda is? Is it Bicarb of soda or is it baking powder?
Not baking powder. The bicarb of soda!
Tried many gluten free chocolate chip cookie dough. Your had a little grit to it. Otherwise baked good. You need to let them cool a good 2 minutes before taking them off the cookie sheet. Very soft cookie like you would get from a regular cookie.
These sounded so good when I save the recipe! But now I want to make them and the recipe is gone!! Help!!! It was replaced with this:
[amd-zlrecipe-recipe:43]
Thanks!
Where is the recipe? I’m on an iPhone and I don’t see it anywhere.
Help! Your site (along with thousands of others) has a WordPress error – your shortcode is not working, and your recipe has disappeared.
:(
My recipe is close to this one. I’m going to try your version. I do use different instant puddings. I have used coconut, butterscotch, lemon, french vanilla.
You will have to let me know if you like this recipe. I just love them!
Instead of using butter, its so much better to use Crisco Baking Sticks, butter flavor. Butter spreads, and goes flat, but Crisco helps the cookie keep its shape.
I’ve been using this recipe for decades. My family won’t eat any others. Try it with chocolate pudding mix instead of vanilla, they are wonderful.
What a beautiful cookie!! Thick, chocolate chip cookies are what I crave! These are so good!!
Natalie- These are so good. Cookies are my weakness!
I can’t resist a warm, chocolate chip cookie! These are thick, chocolate-y, & so, so good!
Kristyn- Me either! I love cookies so much!