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
1 pack of instant vanilla pudding (powder)
2 tsp vanilla
chocolate chips (milk chocolate or semi-sweet)
- Preheat oven to 325 degrees.
- In a medium sized bowl, combine flour, baking soda, salt, and vanilla pudding. Set aside.
- In a large bowl, combine butter, brown sugar, and white sugar until well combined and smooth.
- Add eggs and vanilla into sugar mixture and combine.
- Add dry ingredients to wet ingredients and combine well.
- Add in chocolate chips to taste and mix with a rubber spatula.
- Cover bowl and place in refrigerator, chill for 1 hour.
- Remove bowl from refrigerator, roll dough into 1 1/2 inch balls, and place on ungreased cooking sheets about 2 inches apart.
- Bake for about 15 minutes, or until the cookies are a light brown color around the edges.
- Remove from oven, and let cool for 15 minutes on cooking sheets, and then carefully move cookies to cooling rack to cool completely.
- 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.