“The Best” Soft And Chewy Chocolate Chip Cookies?

14 Nov

My son and I were over at a friend’s house and she offered us all some cookies. Of course, I said yes – as did my son (like mother, like son – obv). Honestly – I thought I had died and gone to heaven – that’s how good these cookies were. Just – huge, soft, STUFFED with chocolate chips – I was swooning with the first bite! I HAD to ask for the recipe – and then immediately replicate it at home. IMMEDIATELY – NO TIME TO WASTE:

The Best Soft And Chewy Chocolate Chip Cookies
(Recipe Courtesy of Averie Cooks)

INGREDIENTS:
3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
one 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not ‘cook & serve’)
1 teaspoon baking soda
pinch salt, optional and to taste
one-12 ounce bag (2 cups) semi-sweet chocolate chips (I use Trader Joe’s)

DIRECTIONS:
1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes
2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute
3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds

PuddingCookies1

4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.

Pudding cookies3
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Puddingcookies2

As usual – my adorable baking assistant was on hand to ensure everything ran smoothly in the kitchen. His main jobs include: flour-stirrer, and chocolate chip eater (He’s REALLY good at the chocolate chip eating part of baking)

I didn’t actually bake them until the next day – as I noted the importance in the recipe of refrigerating the dough – I did NOT want flat, spread out cookies. I wanted huge, thick, chewy masterpieces – which is EXACTLY what I got.

Puddingcookies4

Could they be any more gorgeous? Huge, soft, chewy, amazing. That plate of cookies and a glass of milk would be the perfect snack (or meal – hey, I don’t judge – you do you).

I am always weary of recipes that claim to be “The Best” or “The Most Delicious” – but this time the name is definitely TRUE – they ARE the best chewy chocolate chip cookies I have ever had. Is the secret the pudding? Or the pre-baking chilling of the dough? I don’t know – but what I DO know is all of it combines into an AMAZING COOKIE. Pretty darn glad I made a double batch of these. They will not last long around here, that’s for sure!

One Response to ““The Best” Soft And Chewy Chocolate Chip Cookies?”

Trackbacks/Pingbacks

  1. John’s Cookbook – Page 3 – Reese’s Peanut Butter Pudding | Modern Day Betty Crocker - March 14, 2019

    […] some serious cookies – they remind me a bit of these other pudding cookies I made – the best soft and chewy chocolate chip cookies, which are also large, dense & […]

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