Do you like crispy or cake-like cookies?
For me, it’s soft, cake-like chocolate chip cookies every day! I can appreciate a crispy cookie, but not for my chocolate chip cookies.
This recipe is for soft, cake-like cookies. Make sure you thoroughly whip the butter and sugars. You want the mixture to be fluffy and pale in colour. This can take 4 to 5 minutes to get the right consistency.
Give these cookies a try! I don’t think you’ll be disappointed.
Chocolate Chip Cookies
- 1 Cup Unsalted Butter room temperature
- 1/2 Cup Packed Brown Sugar
- 1/4 Cup White Sugar
- 1 Package Instant Vanilla Pudding Mix 102 Gram Package
- 2 Eggs room temperature
- 1 Tsp Vanilla Extract
- 2 1/4 Cup All-Purpose Flour
- 1 Tsp Baking Soda
- 1/4 Tsp Kosher Salt
- 1/2 Cup Chocolate chips semisweet preferred
- 1/2 Cup Sea Salt Caramel Chips Optional. If not using, add 1/2 cup more chocolate chips
- Preheat oven to 375 Degrees F
- Using either a stand mixer with the paddle attachment, or a hand mixer, cream the sugars and butter together. Make sure they are fully combined and fluffy.
- Add in the eggs, one a time and continue to mix.
- Add the vanilla and pudding mix. Mix throughly.
- In a separate bowl, sift the flour, baking soda and salt.
- Add the dry ingredients to the mixing bowl. Combine until no dry spots are left.
- Fold in the chocolate chips with a spoon or spatula.
- Line a baking sheet with parchment paper. Using a cookie scoop, drop spoonfuls onto the baking sheet. You can also use a tablespoon and gently roll the dough into balls.
- Bake for 9 minutes. The cookies will only be slightly brown. Do not over bake your cookies.
If you like soft, chewy cookies, be sure to try these Chewy Molasses Spice Cookies. They are amazing!
Photos for making chocolate chip cookies
I used the paddle attachment on my Kitchen Aid Stand Mixer to beat the butter with the sugars.
See how fluffy the butter is? It’s almost like a buttercream icing!
Feel free to try different flavours of instant pudding. Maybe butterscotch? I also added these sea salt caramel chips with semi-sweet chocolate chips to add a bit of variety. That’s the wonderful part of baking your own treats. You are in control of the flavours. Experiment!
I mix the chocolate chips in by hand at the end. I’ve mixed it with the paddle attachment before but found some of the chips get squished and break. Not the worst thing to happen but my preference is to have the whole chocolate chip melt during baking.
I highly recommend a cookie scoop if you are going to do a lot of baking. It makes it easy to get same size cookies which is important for more than just looks. Having the dough the same size helps with baking. You know that each cookie is baked properly.
Are you a crispy or soft chocolate chip cookie fan? Let me know down below. If you try these cookies, I would love to see your results. Be sure to tag me over on Instagram @heidiswhatsburning.