Soft Chocolate Chip Cookies

Monday, October 22, 2012

These cookies are delicious. If you like soft chocolate chip cookies (rather than crisp), then this recipe is for you. Note: The recipe as written makes approximately 1 million cookies, but if you are making cookies anyway, you might as well go for the gold!


You'll notice that the ones pictured have been "fancied up" for the Halloween season. I felt like these looked a little plain and needed some decoration. So, I added some of these sprinkles to the cookie dough at the same time I added the chocolate chips:


And these have been dolled up for Christmas:



How much sprinkles you ask? Well, I'm a rebel, so I just eyeballed it and crossed my fingers. I would wager that it was about 4 Tbsp for 1/2 of the recipe. Do what feels right to you.

Soft Chocolate Chip Cookies (AKA The BEST Chocolate Chip Cookies EVER)
4 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
4 sticks butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2, 3.4 oz. packages instant vanilla pudding mix
4 eggs
2 Tbsp vanilla extract
4 cups semisweet chocolate chips

  1. Preheat oven to 350 degrees.
  2. Mix flour, baking soda, and salt in a small bowl.
  3. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the pudding mix until blended. Mix in the eggs and vanilla. Mix in the flour mixture in small increments until all of it is incorporated. Finally, use a spoon to stir in the chocolate chips.
  4. Drop by rounded spoonfuls onto ungreased cookie sheets.
  5. Bake for 10 minutes in the preheated oven. Edges should be golden brown.
  6. Cool for 5 minutes on cookie sheets before moving to cooling racks.

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