My Secret Ingredient for Thick & Chewy Chocolate Chip Cookies
My husband is a self-proclaimed chocolate chip cookie addict. I, on the other hand, am a self-proclaimed nightmare in the kitchen. Don't get me wrong, there are some recipes I do very well. Chocolate chip cookies, however, were not my forte. If you're like me, and have settled for thin, crunchy cookies in the past, then this is the recipe for you.
I promise that by following this chocolate chip cookie recipe, you will have cookies that are super-soft, amazingly thick, and simply to-die-for.
I'll introduce you to some tips and tricks that I've learned along the way, as well as fill you in on the secret ingredient that makes this the best chocolate chip cookie I have ever had (and my husband agrees!).
Be prepared for everyone to ask you for this recipe!
Ingredients
- 2 sticks softened butter
- 1 c. brown sugar
- 1/4 c. white sugar
- 1 4 -serving package of sugar-free instant vanilla pudding *this is the secret!*
- 2 eggs
- 3/4 t. vanilla extract
- 2 1/4 c. flour
- 1 t. baking soda
- 1 package (12-14 oz.) semi-sweet chocolate chips
Instructions
- Preheat your oven to 375 degrees.
- Beat the butter until creamy. I've found it easiest to use my Kitchen-Aid, however you can use a hand mixer or beat by hand.
- Whisk together both sugars in a separate bowl. After they are combined, slowly add them to your whipped butter. I like to add the sugars over the course of approximately five minutes -- this allows the mixture to get nice and airy, resulting in a fluffier cookie.
- Add to the mixture the pudding mix, vanilla and eggs and beats until well-combined.
- Slowly add in the flour and baking soda.
- Once everything is combined, pour in your semi-sweet chocolate chips (note: some may prefer milk chocolate chips, however, I think chocolate chip cookies need a bit of a bite to them, so I prefer semi-sweet) and mix just until combined.
- Form the dough into golf-ball sized, and place on an ungreased cookie sheet. Try not to eat the dough, although it will be tempting!
- Bake for 10-12 minutes or until the tops are golden brown.
- Remove from the oven and let them cool on the cookie sheet. Once cool, simply pluck them off and consume in large quantities either by themselves or in a bowl of ice cream. This recipe yields almost three dozen cookies; the dough balls freeze wonderfully!
