The perfect recipe for chocolate chip cookies. Soft, chewy, thick & filled with melty chocolate chips – these cookies are completely addictive!
Today I made the perfect chocolate chip cookies: incredibly soft, super chewy, just the right thickness, buttery, and packed with melty chocolate chips. They hit every note I want in a classic cookie.
Chocolate chip cookies are a comfort food staple for a reason. Everyone seems to have a favorite, so I wanted to create a version that checks all the boxes and stands up to the competition: tender interior, slightly crisp edges, and plenty of chocolate in every bite.
There are a few simple techniques that make these cookies exceptional, but the recipe itself is straightforward.
Why these cookies are so good
- Butter: Real unsalted butter is essential. Using melted and cooled butter helps achieve an ultra-chewy texture.
- Brown sugar: A higher ratio of brown sugar to granulated sugar gives extra chew and flavor.
- Flour balance: Just the right amount of flour prevents dry, hard cookies or overly flat, crispy cookies.
- Vanilla pudding mix: Adding instant vanilla pudding powder creates a moist, tender crumb that stays soft.
- Chill the dough: Refrigerate formed dough balls for at least 3 hours. Chilling firms the dough, reduces spreading, and yields thicker cookies.
- Underbake slightly: Remove cookies when the tops are just set. They’ll finish on the hot tray and remain soft and buttery.
Follow those steps and you’ll have cookies that are chewy, soft, and loaded with chocolate chip goodness.
Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter, melted and cooled to room temperature
- 2/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 and 3/4 cups all-purpose flour
- 1/4 cup instant vanilla pudding mix
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 cups chocolate chips (semi-sweet or dark)
Instructions
- In a large bowl with a stand mixer or hand mixer on medium-low speed, combine the melted butter with the brown and granulated sugars until blended. Add the egg and vanilla and beat for about 30 seconds.
- In a separate bowl, whisk together the flour, instant pudding mix, baking soda, and salt. With the mixer on low, add the dry ingredients to the butter and sugar until just combined. Turn off the mixer and fold in the chocolate chips with a spatula.
- Form the dough into balls of about 2 tablespoons each (yield is roughly 28 cookies). Cover and chill the dough balls in the refrigerator for at least 3 hours.
- When ready to bake, preheat the oven to 350°F (175°C). Place the chilled dough balls about 2 inches apart on a baking sheet lined with parchment or a silicone mat. Bake 8–10 minutes, until the tops are just set but not fully browned. Let cookies cool on the baking tray for at least 10 minutes, then transfer to a wire rack to finish cooling.
Nutrition
Love chocolate chip cookies? Try these other favorites:
- Chocolate Chip Cookie Cake — a giant, extra-chewy chocolate chip cookie with chocolate frosting.
- Peanut Butter Chocolate Chip Cookies — a delightful twist that adds peanut butter for extra flavor.
- Oatmeal Chocolate Chip Cookies — soft, chewy, and a very popular cookie choice.