Alright, guys. It’s time for something sweet. And these sweet little somethings are flippin’ fantastic. What do you look for in a cookie? I like mine sturdy yet soft, crispy around the edges, chewy in the middle, and melt-in-your-mouth delicious. Sound good? Let’s end the chit-chat and get to the good stuff. 😉
- 3/4 cup butter, softened (1.5 sticks)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 (3.4 ounce) instant vanilla pudding mix, dry
- a pinch of salt
- desired amount of chocolate chips (I put about half of a 1 pound, 7 ounce bag because I’m a fiend.)
- In a large mixing bowl (or stand mixer with the paddle attachment), add butter and both sugars and beat until creamed.
- Add vanilla and egg and beat until the egg is no longer visible.
- Add one cup of flour, baking soda, pudding mix, and salt and beat until just combined.
- Add the last cup of flour and beat until well-combined.
- Scrape the sides down, add the chocolate chips, and beat on low until the chips are well-distributed.
- Chill the dough in the fridge for about 15 minutes.
- Make sure the top rack is placed in the middle of the oven, and preheat to 350 degrees F.
- Scoop out about 1.5 Tbsp (or use a medium-sized cookie scoop…I love mine!) of dough, roll into a smooth ball, place on a Silpat, and press down slightly to flatten just a bit. I find that 9-12 scoops of dough per mat is the perfect amount for spacing purposes, depending on the size of your mat, of course.
- Place the mat directly on the oven rack and bake for 10 minutes.
- Carefully remove the mat from the oven and let cool for a couple of minutes.
- Transfer to a cooling rack to cool completely.
- Store in an airtight container.
This recipe makes about 25 (3-inch diameter) cookies. The magical ingredient, besides chocolate of course, is the pudding mix. This ingredient is what helps give the cookies an amazingly soft and chewy texture that can sometimes be difficult to achieve. Also, I like to add a few chocolate chips by hand to the tops of the cookie dough balls before baking. This helps the chips stand out instead of just getting lost in the dough. This is mostly for aesthetic purposes, but it does add more chocolate to the cookies, and that’s never a bad thing, right?
If you don’t have a non-stick baking mat like a Silpat, you can use a greased cookie sheet. However, I highly encourage you to pick one up. It really is worth the $15-$20 investment. I got mine here at Bed, Bath, and Beyond for $14.99. (Here’s a two-pack on Amazon for around $13!) They hold up extremely well, clean and store easily, and will last for years. When I made my first batch of these cookies, I placed the baking mat on top of a stoneware cookie sheet. They turned out pretty good, but the tops were cooking faster than the bottoms. For the second batch, I placed the mat directly on the rack, and this was the result.
Perfectly browned bottoms, baby.
Please be careful when using the baking mat alone, though. They are flimsy, and you need to pick it up just right (and move quickly) to keep your cookies in place. If you’ve never used one before, practice with it before placing any food onto it just to get the feel of it down. You’ll see what I mean about holding it right.
As with any other recipe, keep a check on your cookies while they are baking because oven temperatures do vary. You would much rather have an undercooked cookie than an overcooked one. You can always put them back in for a few minutes at a time. For me, 10 minutes at 350F on a baking mat directly on the middle-placed oven rack produced the best chocolate chip cookie I’ve ever had. I hope you try them and agree.