I consider myself to be a chocolate chip cookie expert, quite honestly. They are my favorite thing to bake, and I have tried pretty much every recipe out there. This recipe is THE BEST. People have told me that I should sell them before, and others have told me that they are the best cookies they’ve ever had. Maybe it’s the 2 sticks of real butter, the entire bag of semi sweet morsels, or the vanilla pudding mix I add in. Whatever it is that makes them so good, you need them in your life!
This recipe makes about 6 dozen cookies if you make them as big as I do. I usually freeze 4 dozen of them in separate plastic bags to use later. Let’s get started!
What you’ll need:
- 2 sticks unsalted butter (room temp)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 2 eggs (room temp)
- 1 tsp vanilla extract
- 5 oz box of vanilla instant pudding
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 bag semisweet chips (I use Ghirardelli)
The first thing you want to do is to take out your butter and eggs, and let those sit out on the counter until they get to room temperature- about an hour.
After that, go ahead and preheat your oven to 350 degrees.
Combine butter and both sugars, and cream together until smooth.
Add vanilla, pudding mix, and combine.
In a separate bowl, mix together flour, salt, and baking soda.
Slowly add to wet mixture, and combine until smooth.
And lastly, add your chocolate chips. Yes, the entire bag. Who wants a chocolate chip cookie with like 3 chocolate chips in it?! Dump ’em in.
Place 12 on a cookie sheet, in about 1 inch balls.
I bake two dozen at a time, and bag the other 4 dozen up. 2 dozen per bag – and I put them in the freezer. Fresh cookies anytime you want.
Bake cookies at 350 degrees for 10 minutes. Be sure not to over cook them…no one wants a crunchy cookie!
Transfer to a cooling rack.
Enjoy!! The vanilla powder makes them so rich, and they are super ooey gooey and chocolatey.
I’m sure you’ll love them as much as I do!