Classic and delicious chocolate chip cookies (with egg free option)

These chocolate chip cookies are classic and made with simple ingredients, they are made with my secret ingredient for a crispy around the edge, chewy in the middle, cookie!

Prep time: 10 minutes Chill time: 1 hour Bake time: 15 minutes Servings: 24 cookies

Ingredients: 2 1/4 cups AP flour ( I use unbleached)

1 tsp baking soda

1 tsp salt

3/4 cup softened butter

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

1 pack of instant vanilla pudding (powder)

2 tsp vanilla

chocolate chips (milk chocolate or semi-sweet)


  1. Preheat oven to 325 degrees.
  2. In a medium sized bowl, combine flour, baking soda, salt, and vanilla pudding. Set aside.
  3. In a large bowl, combine butter, brown sugar, and white sugar until well combined and smooth.
  4. Add eggs and vanilla into sugar mixture and combine.
  5. Add dry ingredients to wet ingredients and combine well.
  6. Add in chocolate chips to taste and mix with a rubber spatula.
  7. Cover bowl and place in refrigerator, chill for 1 hour.
  8. Remove bowl from refrigerator, roll dough into 1 1/2 inch balls, and place on ungreased cooking sheets about 2 inches apart.
  9. Bake for about 15 minutes, or until the cookies are a light brown color around the edges.
  10. Remove from oven, and let cool for 15 minutes on cooking sheets, and then carefully move cookies to cooling rack to cool completely.
  11. Serve and enjoy!

Recipe Notes: Use softened butter, not completely melted butter otherwise cookies will spread too much and become too thin and dry. These cookies can be made without completing step #7, but will be thinner. The vanilla pudding is not necessary for this recipe, but it gives the cookies a very rich taste and also helps them to develop a crispy edge with a gooey center. Cookies will look underbaked when removed from the oven, but they will finish baking while cooling, DO NOT OVERBAKE!

Special Recipe Note: If you do not want to use eggs in this recipe, there is a simple alternative and the cookies will end up with the same consistency and taste.

For egg free cookies: Replace eggs with 1/2 cup of heavy whipping cream, and 1/2 tsp of baking powder. Note: This replacement is only suitable and measured out for this specific recipe.

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