Without consciously realizing it, I’ve been on a small quest throughout life to find the perfect chocolate chip cookie. In case you have been to, I think I’m finally willing to say: mission accomplished. Wow, it took me 23 years. The secret? Using instant vanilla pudding mix!
The Secret to the Softest Chocolate Chip Cookies Ever
Makes 72 cookies
4 and 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups butter, softened
2 packages instant vanilla pudding (3.4 ounces each)
1 and 1/2 cups brown sugar
1/2 cup sugar
2 teaspoons vanilla
4 cups milk chocolate chips
Preheat oven to 375 degrees. In a large bowl, beat butter, sugar, brown sugar, and pudding mix until creamy. Add vanilla and eggs and combine throughout. In a separate bowl, combine flour, baking soda, and salt. Slowly incorporate dry ingredients into creamed mixture. Fold chocolate chips into dough.
Form tablespoon balls and drop onto baking sheet.
Bake for 9-11 minutes or until golden brown.
They stay soft for days! Although that will hardly matter because if you’re like me, they’re probably already gone.
David came into the kitchen this morning and said, “you’re eating cookies for breakfast?” I quickly defended, “No, I’m just taking bites out of them for a picture.” Because apparently taking bites out of something isn’t eating it. Right?
Special thanks to my friend Tyler’s mom who trusted me with this secret. That’s right, the same friend-Tyler’s-mom who gave us our new (to us) craft desk. What a woman!