Grandma’s Soft Chewy Chocolate Chip Cookie
Do you love chocolate chip cookies? These are the best chocolate chip cookies ever!
They’re soft, moist, buttery, and thick enough to sink your teeth into. There’s a tip of chewiness at the base and edges, and it’s simply enough to stabilize the soft pillowy centers and offer exactly what I look for when baking the ideal chocolate chip cookie. The secret to these delicious chocolate chip cookies is the vanilla pudding mix and there’s no substitutions. The cookies are larger than some and the batch makes approximately 14 large cookies. About 11 minutes baking time works for this size cookie, and if you change the size of the cookie, you’ll need to alter your baking time. Remember that the dough must be chilled before baking so the cookies don’t spread and cook thin and flat which come out messy and hard to eat.
COOKIES: Approximately 14 med/large cookies
PREP TIME: 15 minutes
COOK TIME: about 11 minutes
TOTAL TIME: 3+ hours, including dough chilling
INGREDIENTS: 1/4 cup coconut oil 1/2 cup saltless real butter, softened (1 1/2 sticks) 3/4 cup light brown sugar, packed 1/3 cup powdered sugar 1 big egg & 1 egg white 3 tsp vanilla extract 2 cups flour 1 3.5-ounce packet instant vanilla pudding mix (not sugar-free) 1 teaspoon baking soda 1 pinch of salt, optional and to taste 1-12 ounce bag (2 cups) semi-sweet chocolate chips
DIRECTIONS: To the bowl of a stand mixer fitted with the paddle accessory (or huge mixing bowl and electrical mixer) integrate the butter, sugars, eggs, vanilla, and beat on medium-high speed till creamed and well incorporated, about 4 minutes. Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until simply combined, about 1 minute.
Stop, scrape down the sides of the bowl, and include the chocolate chips, and beat on low speed till just combined, about 30 seconds. Making use of a large cookie scoop, 1/4-cup measure, or your hands, scoop about 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically position a few chocolate chips precisely top of each pile of dough by taking chips from the underside and including them on top. Place dough on a huge plate or tray, cover with plastic wrap, and cool for a minimum of 2 hours. Do not bake with un-chilled dough since cookies will cook thinner, flatter, and be more vulnerable to spreading. Preheat oven to 350F, line a baking sheet with a spray with food preparation spray (Pam).
Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 11 minutes, or up until edges have set even if a little undercooked in the center; don’t over bake. Cookies tighten as they cool down. Let the cookies cool on cooking sheet for about 10 minutes before serving. Alternatively, you can use the unbaked cookie dough stored in an airtight container in the refrigerator for approximately 5 days, or in the freezer for up to 4 months, so consider cooking only a few cookies and save the left over dough to be baked in the future when you want to surprise the family to satisfy their sweet tooth.