The Best Soft and Chewy Chocolate Chip Cookies

These are my new favorite chocolate chip cookies.

That’s a big statement because I haven’t cheated on this recipe in two and a half years.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

I use it for Twix Bar CookiesSnickers CookiesM&Ms CookiesSmores Cookies, and many others when I want a hearty, but buttery dough base. Any cookie I’m going to stuff with add-ins or candy, and that’s not a peanut butter cookie, I use that base.

But all good things eventually get knocked off their pedestal and something better, shinier, and newer comes along: cookies made with pudding mix.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

The pudding cookie craze certainly isn’t new. I’ve used it in Soft M&M Chocolate Chip CookiesDark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies, and Quadruple Chocolate Soft Fudgy Pudding Cookies and I wanted to create a classic soft and chewy chocolate chip cookie recipe with it.

This recipe is nearly a carbon copy of my old standby. The signifiant changes include omitting 2 teaspoons of cornstarch and replacing with one packet instant vanilla pudding mix. If you don’t like pudding mix or can’t find it in your area I recommend you use my old standby recipe because there’s really no substitutions here.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

The cookies are slightly larger than you may be used to baking. There’s about 4 tablespoons of dough (1/4 cup) per cookie, and the batch makes just 14 large-ish cookies.The cookies are still so much smaller than cookies I see for sale at bakeries and coffee shops, and 8 comfortably fit on a baking tray.

I’d rather bake fewer bigger cookies because frankly it’s less work. But also because size and the related surface area does matter in terms of the final taste and texture.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

Smaller cookies tend to dry out faster and relatively speaking, and there’s more chewy edge than soft center.

Conversely, bigger cookies have a great interior surface area which means more soft, tender, juicy bites loaded with chocolate. Christina Tosi speaks very eloquently about this in her book.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

As with all my cookies, you must chill the dough before baking. It’s absolutely crucial for thick, puffy, full cookies. If you bake with warm, limp dough, your cookies will spread and bake thinner and flatter. Why bother. Plan ahead and chill your dough.

I baked my cookies for 11 minutes, but if you choose to make smaller cookies, you’ll need to bake for less time. How much less? I don’t know. The secret to these cookies is keeping them a touch underbaked. I think that’s the secret to most good cookies.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

My Tricks and Secrets for Perfect Cookies

Make sure the butter is truly soft. If it’s not, cheat and zap it in the micro for 5 to 10 seconds. It’s best to plan ahead and set your butter out 2 to 4 hours ahead of time, but it’s better to cheat with the micro than try to cream cold butter. Your dough will seem overly dry and crumbly after adding the dry ingredients if your butter wasn’t sufficiently softened. I used Trader Joe’s unsalted butter.

Using a high quality flour like King Arthur. It has just a bit more protein (gluten) than other brands so your baked goods have more structure and will rise higher.

Chilling the dough so the cookies bake up thick and don’t spread as much.

Underbaking so the cookies are (almost) as good on the third day as they are right out of the oven.

Bake on a Silpat because it provides traction so the cookies don’t slip-and-slide around a slippery greased baking sheet.

Use a cookie scoop. I first portion out the dough with the scoop so all the mounds are the same size, and then I smooth them out with my hands so they’re perfectly smooth.

While smoothing the mounds, strategically re-positioning the chocolate chips. Obsessive? Yes, but I am asked all the time what my tricks and secrets are, and now you know.

The cookies are thick enough to sink your teeth into with slight chewiness at the base and edges. It’s just enough to balance the very pillowy soft centers and give me the mouthfeel I want in a perfectly baked chocolate chip cookie.

The dough is buttery and moist with hints of vanilla, and it’s the perfect canvas for the melted chocolate chips.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

So it’s ‘the best’ according to me and my family, and of course, this can change. Food bloggers, we change our minds if you haven’t noticed. But for now, they’re the top dog.

I can’t wait for you to try them and let me know if you agree.

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

Print Print Recipe

The Best Soft and Chewy Chocolate Chip Cookies

This is my new favorite recipe for chocolate chip cookies. They're soft, moist, buttery, and thick enough to sink your teeth into. There's a hint of chewiness at the base and edges, and it's just enough to balance the soft pillowy centers and give me what I want for my idea of the perfect chocolate chip cookie. The secret to these cookies is instant vanilla pudding mix and there's no substitutions. The cookies are larger than some and the batch makes 14 cookies. About 11 minutes works perfectly for this size cookie, and if you alter the size of the cookie, you'll need to alter the baking time. The dough must be chilled before baking so the cookies don't spread and bake thin and flat.

Yield: 14 med/large cookies

Prep Time: 15 minutes

Cook Time: about 11 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
one 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not 'cook & serve')
1 teaspoon baking soda
pinch salt, optional and to taste
one-12 ounce bag (2 cups) semi-sweet chocolate chips (I use Trader Joe's)

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Chocolate Chip and Chunk Cookies and Soft M&M Chocolate Chip Cookies 

Related Recipes

Chocolate Chip and Chunk Cookies – My gold standard Chocolate Chip Cookie recipe for over two years

Soft M&M Chocolate Chip Cookies – These cookies are what helped inspire today’s recipe and a Pinterest hit

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People go nuts for these big cookies loaded with M&Ms and chocolate chips!

Quadruple Chocolate Soft Fudgy Pudding Cookies – For true chocolate lovers, these super soft cookies are loaded with chocolate

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Softbatch Cream Cheese Chocolate Chip Cookies – Move over butter, cream cheese keeps these cookies soft and extra thick

Softbatch Cream Cheese Chocolate Chip Cookies - Recipe at averiecooks.com

Chocolate Chunk Cookie Sticks – No butter used in these fast and easy cookie sticks that can’t spread because they’re baked in a pan

Chocolate Chunk Cookie Sticks - There's NO BUTTER in these soft & chewy sticks! A fun & easy twist on chocolate chip cookies!

Chocolate Chip Peanut Butter Oatmeal Cookies – A trifecta of favorite ingredients, all rolled into an easy, soft, and chewy cookie. No mixer needed

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies – No butter in these soft, moist, chewy cookies that have tons of texture from shredded coconut and oats, and are loaded to the max with chocolate

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies – Soft and chewy cookies packed with peanut butter and oozing with dark chocolate

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies - Soft and chewy cookies packed with peanut butter and oozing with dark chocolate!

Browned Butter Chocolate Chip Cookie Cups – Prone to cookies that spread? It’s impossible with these.Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter

Browned Butter Chocolate Chip Cookie Cups - Prone to cookies that spread? It's impossible with these! Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter!

   

285 Responses to “The Best Soft and Chewy Chocolate Chip Cookies”

  1. #
    101
    Laurentius — August 23, 2014 at 4:31 am

    Can I substitute the pudding mix with corn starch (equal amount or less) ? What does the pudding mix do ? Does it create the chewyness or else ? Thanks. Greeting from Indonesia.

    • #
      Averie Sunshine — August 23, 2014 at 7:42 am

      Hi I discussed your questions in the blog post so go ahead and re-read that. If you don’t have pudding mix, make the cookies I linked to in the blog post that I said I didn’t cheat on for years. These cookies and those differ only in pudding mix vs. cornstarch. But no, you don’t want to use 3.5 oz of cornstarch; follow that link and follow that recipe.

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    Rosi — August 25, 2014 at 11:36 am

    Hi Averie,

    I have followed this recipe to the exact, and I went ahead and refrigerated them overnight. I baked them exactly like the recipe and they got really flat, nothing like your pictures. Yes they are gooey, chewy, yummy, but they are really flat. I want that “bakery” look like yours. What do you think is the problem? This is my second time and they are still flat.
    Also, I baked the chocolate fudge cookies, and they were perfect! But these were BAD. I even did it with the trader joes chocolate. Thank you for all your advice and help

    • #
      Averie Sunshine — August 25, 2014 at 3:52 pm

      Are you using King Arthur flour? My favorite, gold-standard & highly recommended.

      Are you baking on a Silpat?

      Chilling the dough?

      If you answered no to any, I would make changes because I swear by all. And of course, make sure your oven is working properly, your baking soda is fresh, and that you measured everything totally correctly. Baking can be tricky but I know that somewhere in there, some little detail may likely went awry and that can contribute to flattening. I would surmise it’s the flour, baking soda, or Silpat…

    • #
      Rosi — August 26, 2014 at 5:34 pm

      I use gold medals flour and I bake on parchment paper…baking soda is fresh, did chill the dough, do you think that using dark brown sugar did it…I just like the more caramellly flavor of it…I will definitely change the flour. But when I made the chocolate fudge cookies and they were amazing, I used the same ingredients as this…thanks for all your time and help…you are amazing just like your cookies

    • #
      Averie Sunshine — August 26, 2014 at 9:10 pm

      Ok three things, Gold Medal flour has the LOWEST gluten content of all grocery store flours and King Arthur has the HIGHEST. Thus, the higher the gluten, the more rise, structure, and least prone to spreading things are. Swap out the GM for KA.

      Next, parchment, eek. It’s like a hockey rink. The cookies have no traction, nothing to grip, nothing to hold onto, so they can spread. Silpats are rubbery and tacky, the cookies can ‘grip’ it, and they spread less. So worth the $20 bucks, trust me. You’ll have it for years.

      And dark brown sugar has more water in it than light brown b/c it contains 3x the amt of molasses, thus, more water; thus moister dough. Again, prone to spreading.

      None of this may matter for some people; in their kitchen. In yours, all the little things do matter it sounds like. And chocolate cookies are more forgiving b/c cocoa acts as a binder and dries things out so that explains that :)

    • #
      Rosi — August 27, 2014 at 7:38 pm

      Thanks again you’re awesome!

    • #
      Averie Sunshine — August 27, 2014 at 9:27 pm

      Ok well please keep me posted how things go in the future!

    • #
      Rosi — August 29, 2014 at 10:18 am

      OMG Averie……I did just as you said, I bought KA flour, silpat, and light brown sugar…….they were just like yours! Delicious, chewy, soft, and just like you said, the BEST chocolate chip cookies I’ve had, and I’ve had quite a few!
      Thank you soooooo very much for sharing. They are a success! God bless

    • #
      Averie Sunshine — August 30, 2014 at 5:03 pm

      I am so so so glad that these came together perfectly for you! Sometimes a small thing or two is just a small thing, but in baking the small things can add up and turn into a big thing. Glad that everything is perfect now and I urge you to always bake with KA and on Silpats! Night and day difference in results, right!

  3. #
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    Abigail — August 25, 2014 at 3:07 pm

    Well, I’ve just prepared the cookie dough balls, and it hardly made it into the fridge because my little porky hands were popping them in my mouth as fast as I could… I am supposed to be making these for my husband’s last week at work, and I can already tell that these are going to be winners before they’re even baked! Thanks so much for the great recipe!

    • #
      Averie Sunshine — August 25, 2014 at 3:47 pm

      So glad you’re excited :) Thanks for trying the recipe!

  4. #
    104
    Rita — August 26, 2014 at 8:27 pm

    I followed this recipe exactly, except I used I Can’t Believe It’s Not Butter as substitute, and dark brown sugar because I didn’t have light. They taste amazing, but when I took my first tray out of the oven, they hadn’t flattened, even a little bit. They didn’t really look like cookies, so I hand-flattened the ones on my other two sheets, and those came out great. I think the chilling for 2 hours or more is unneeded, or maybe only for 30 minutes or so. Great recipe otherwise!

    • #
      Averie Sunshine — August 26, 2014 at 9:03 pm

      I’m glad they came out great for you, even using ICBINB substitute – that’s amazing! Thanks for the field report!

  5. #
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    Lauren W — August 31, 2014 at 8:47 am

    Hi Averie,

    Based on your recipe I was able to make about 16 cookies with 1/4 cup scoops. I ended up baking them for about 16-17 minutes (5-6 minutes longer than you had suggested) because they looked undercooked. After I let them cool, they were still under baked in the centre despite baking them larger. I had also flattened them before chilling the dough. Otherwise they tasted and looked great. Any tips?

    Thank you!

    Lauren

    • #
      Averie Sunshine — August 31, 2014 at 12:59 pm

      Baking cookies for 17 minutes, even large cookies, seems very long. I would double-check with an oven thermometer ($5 bucks hardware store) to make sure you oven is working up to par!

  6. #
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    Sam — August 31, 2014 at 6:55 pm

    I completely skipped over the “and flatten slightly” bit, so my cookies were super puffy, I baked an extra minute or so and they were still very gooey on the inside and quite round. Hopefully they harden just a bit overnight. still taste great, just very, VERY messy.

  7. #
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    christie — September 17, 2014 at 12:20 am

    I love all cookies but often they only taste best in the centre where it is soft and moist, but your recipe is moist throughout the whole cookie. I had eaten half the batch on my own! highly recommended, looking forward to trying the other varieties!

  8. #
    108
    Angie — September 19, 2014 at 3:28 am

    Hi Averie! I keep looking at all your chocolate chip/butterscotch chip/white chocolate chip recipes and wondering why your chips don’t melt and seep into the batter(not exactly a bad thing but I want them to stay intact). I always check after about seven minutes to see if the chips in the batter have spread but they always do. How can I get mine to stay intact? Do you think putting foil over the tin would help? Thanks for any help you can give.

    • #
      Averie Sunshine — September 19, 2014 at 5:36 pm

      Definitely no tin! I used Trader Joe’s choc chips, Nestle Butterscotch, and generic store brand white choc OR TJ’s white (but those are seasonal). Brands vary widely in their melting factor. I also ‘stage’ the chips on top of the cookies and always put a few by hand on the tops for visual effect. Not sure what else to say but that’s what I use and do!

  9. #
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    Mary — September 21, 2014 at 7:28 pm

    Thanks so much for such an awesome recipe! They came out perfectly, and I invested in a Silpat like you suggested. My boyfriend LOVES these cookies! :)

    • #
      Averie Sunshine — September 21, 2014 at 7:43 pm

      Glad your BF loves them and good call on the Silpat. You will have it for years and years & it truly does make a HUGE difference!

  10. #
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    ZC — October 1, 2014 at 6:19 pm

    Truly the best cookie recipe ever invented. I swear up and down by two recipes: my coleslaw recipe and THIS ONE. As you said, I can’t find any reason to cheat on this recipe when it’s this good! The guys at work practically fight over them.

    I don’t get to TJs often, so I like to make these cookies with 1/2c each of milk, semisweet, and dark chocolate chips, and the last 1/2c being mini chips of the flavor of your choice (I used semisweet, to total 2 cups). I made 3 batches today, and they are all lying pathetically on a tray, bleeding chocolate and just waiting to disappear…into my face!

    • #
      Averie Sunshine — October 1, 2014 at 6:26 pm

      lying pathetically on a tray, bleeding chocolate and just waiting to disappear…into my face! <— I love that! Oh that is so awesome you made three batches! And that you like to mix up the choc chip types. I do that too if I’m not baking for my blog because I use whatever’s open and random odds & ends but it’s too hard to explain that on the blog :)

      So glad you love this recipe and swear by it up and down! And I am a cole slaw LOVER! If you feel like sharing, I’m all ears!!

    • #
      ZC — November 19, 2014 at 5:50 am

      I did end up taking those 3 batches into work, where they turned into that kind of bait one would throw into a pit of starving wolves (also known as hungry Air Force pilots). Just so you know, you’ve made me famous at work! Don’t worry, I always let them know where to find the recipe :)

      Oh, I should have also mentioned, these cookies turn out absolutely PERFECT when made with gluten-free Bisquick, too! :D

      Here’s the coleslaw recipe I use: http://www.food.com/recipe/corkys-memphis-style-coleslaw-5418

      I usually double (or triple!) the cabbage mixture, because it does make a LOT of sauce, but if you like “wetter” coleslaw, then go for it!

      Thanks again for being such a cookie genius!

    • #
      Averie Sunshine — November 19, 2014 at 1:12 pm

      Thanks for the coleslaw link. I need to remember that for summertime bbq’s!

      Too funny about the starving wolves comment :) I know exactly what you mean though. People in workplace settings, I swear they do act like they’ve never seen food before! haha!

      That’s crazy about the GF Bisquick working. I just made TWO recipes using Bisquick
      http://www.averiecooks.com/2014/11/easy-blender-batter-self-crusting-cheesecake.html
      http://www.averiecooks.com/2014/11/easy-4-ingredient-perfect-peanut-butter-cookies.html

      Not sure how the cheesecake would pan out with GF but I think the cookies would be safe!

      Keep me posted what other recipes you make and how they go over!

  11. #
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    Natasha+of+Natashaskitchen.com — October 5, 2014 at 7:26 pm

    Hi Averie! I made and shared these cookies with my readers on facebook and instagram. They were wonderful. Oh and pinned, ofcourse ;)

    • #
      Averie Sunshine — October 5, 2014 at 9:10 pm

      Oh I am so glad you liked them and thanks for all the social media love! Have a wonderful week! :)

  12. #
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    Nwuest — October 8, 2014 at 9:31 am

    Made them tonight! My absolutely favorite cookie so far! Thanks so much for posting and being so specific!!!

    • #
      Averie Sunshine — October 8, 2014 at 1:51 pm

      Glad they’re your fave cookie so far and that my specific details help!! :)

  13. #
    113
    Hannah — October 8, 2014 at 10:49 pm

    Just made these a few hours ago and they have cooled now- AMAZING! I’ve never liked cookies because they were either store bought, or the homemade ones were too crispy. My mom’s favorite recipe has always been one on the back of the Toll House chocolate chip bag, but not for long! These will now and forever be my go-to cookies, thank you!!

    • #
      Averie Sunshine — October 9, 2014 at 2:06 pm

      I am so glad that these are your new favorite cookies and yes, the Tollhouse recipe is ‘fine’ but these are definitely my favorites! So glad they’re your favorites now, too!

  14. #
    114
    Jeline — October 9, 2014 at 4:02 am

    What is the difference in using a sugar free vanilla pudding mix & a regular vanilla pudding mix? Can i add sugar in using sugar free vanilla pudding mix? Thanks!

    • #
      Averie Sunshine — October 9, 2014 at 2:05 pm

      There’s something about sugar-free that has a chemical in it that can adversely effect the outcome of the cookies. It’s beyond a taste thing. It’s a chemical reaction. It’s why you can’t make instant pudding with soymilk and have good results…chemical reaction situation.

  15. #
    115
    Stephanie — October 10, 2014 at 2:09 pm

    Please HELP! I made a major mistake, I fear. I made the dough (yum) last night and put it in the fridge overnight. I just pulled it out and the dough is crumbly and dry. My biggest mistake was obviously using tin foil to cover it rather than plastic wrap because I didn’t have any in the house (I don’t cook/bake much so this is probably a rookie mistake). I wanted to send them out to my boyfriend in the morning so I really wanted to get them done and packed up ASAP. Any tips on what I can add to bring it back to a cookie dough consistency? Thanks!

    • #
      Averie Sunshine — October 10, 2014 at 3:23 pm

      Once you let dough, or any food dry out overnight in a refrigerator, it’s anyone’s guess if it can be saved. At this point the only thing you could do would be to probably press into a pan and bake as cookie bars if you think they’re too crumbly to bake as cookies.

    • #
      Stephanie — October 10, 2014 at 4:14 pm

      I figured that might be the case, so I tried anyway and they actually pack together okay. I baked them and they’re DELICIOUS. They might not be the perfect consistency (for this recipe) but they’re soft with a bit of a crisp edge and they’re really really good. I’ll definitely make sure I use the plastic wrap next time. Thanks!

    • #
      Averie Sunshine — October 10, 2014 at 4:32 pm

      Great and glad you were able to save them and that they’re delicious!

  16. #
    116
    Shahila — October 10, 2014 at 11:37 pm

    Hi Averie, my dough looked kinda runny and soft. Is it supposed to be that way? I have yet to scoop it, instead I placed it in the fridge first. Kindly advise!
    Thank you so much!

    • #
      Averie Sunshine — October 10, 2014 at 11:48 pm

      No it shouldn’t be runny and soft. It should be like normal cookie dough. If it isn’t, double check your measurements and that you did everything correctly. I would add more flour to bulk it up, up to 1/2 cup maybe depending on how runny it is…but I’ve never had this problem so can’t speak from experience.

  17. #
    117
    Taylor+Locke — October 12, 2014 at 12:57 pm

    I made these two weeks ago, and they were a HUGE hit! I used my large cookie scoop and got 15 beautiful cookies. My husband loves chocolate chip cookies, and he said these were his favorite cookie ever! Thank you for providing great recipes, and all of your tips and tricks!

    Oh, I froze half of the batch on a cookie sheet before storing them in freezer back. I added one extra minute to the baking time, and they were perfect. I another batch tonight!

    • #
      Averie Sunshine — October 12, 2014 at 2:14 pm

      Thanks for trying these and glad they’re you’re husbands new fave choc chip cookie ever! What high praise!

      Glad my tips and tricks, including freezing the dough, is working out great for you!

    • #
      Taylor+Locke — October 13, 2014 at 6:37 pm

      Averie,

      Just wanted to give you another field report. I made another batch of these cookies last night using store brand chocolate chips. The cookies were still excellent, but I am now a believer in quality chocolate chips. My first batch I used Ghirardelli chips, and the chips were slightly larger and added to the bakery cookie experience. Like I said, the cookies were still amazing, but quality chips won’t cut it for me anymore.

      On a separate note, my husband has now requested large, thick, soft, and chewy peanut butter cookies and oatmeal raisin cookies. (No, he’s not particular about his cookies at alllll.) =) I looked through some the peanut butter cookie recipes you already have posted, and I didn’t see any with cornstarch and/or pudding, so I wasn’t sure if any of those would be similar. Can you give me some suggestions if you have already made similar recipes. If you haven’t, feel free to experiment. =)

      Thanks again for sharing your recipes!

    • #
      Averie Sunshine — October 13, 2014 at 11:06 pm

      Choc chips make all the difference! I swear by Trader Joe’s chips if you have a TJs, use those. They’re my faves! Ghirardelli are amazing too, so are Guitard. But yeah most store brand chips are fairly horrific. Lol

      large, thick, soft, and chewy peanut butter cookies – these would fit that bill, leave out candy, choc chips, etc as desired. They’re all very soft. Chill your dough, use a Silpat, and they’ll be nice and thick.
      http://www.averiecooks.com/2014/02/soft-and-chewy-triple-peanut-butter-cookies.html
      http://www.averiecooks.com/2013/09/lofthouse-style-soft-peanut-butter-chip-sugar-cookies-with-peanut-butter-frosting.html
      http://www.averiecooks.com/2013/06/reeses-pieces-soft-peanut-butter-cookies.html
      http://www.averiecooks.com/2013/01/peanut-butter-chocolate-chunk-cookies.html

      Oatmeal Raisin
      http://www.averiecooks.com/2013/04/soft-and-chewy-oatmeal-scotchies-cookies.html Use raisins rather than butterscotch, love that dough base. I have an oatmeal choc chip cookie that will be published within the next 2-3 weeks, too. Amazing. Keep your eyes out for it!

      LMK what you make!

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    Taylor+Locke — October 13, 2014 at 6:45 pm

    Oops! Sorry…my comment should have said “store brand chips won’t cut it for me anymore.” =) I need to proofread!

  19. #
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    Judy Sandbach — October 16, 2014 at 5:40 am

    These are amazing cookies! I to used Gold Medal flour. Never have a problem. After reading the posts from folks stating their cookies were too runny, I think they may be over beating them. Could be they’re overheating the butter or not using *real butter. A good cookie dough should just be moist enough to hold your chocolate chips in place. Thank you for your wonderful recipe!

    • #
      Averie Sunshine — October 16, 2014 at 1:38 pm

      Glad the recipe worked great for you and that you love them, Judy!

  20. #
    120
    Mita — October 17, 2014 at 1:07 pm

    Do you take the chilled dough out of the fridge and let it sit on the counter for a few minutes before you bake?

    • #
      Averie Sunshine — October 17, 2014 at 3:15 pm

      I put it on the baking sheets while the oven preheats.

    • #
      Mita — October 17, 2014 at 6:14 pm

      Thanks for the response! I didn’t see it and thought I did it wrong earlier since I used my iPad… sorry. I baked these last night and just as you said, put the dough on the baking sheets while the oven preheats and I feel like they are not fully cooked… are these cookies supposed to have a dense texture?

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      Averie Sunshine — October 17, 2014 at 6:18 pm

      They are on the denser side, yes, but if you feel like they need a few minutes longer in your oven, by all means, bake until they’re as done as you like them. All ovens and baking sheets vary.

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    Mita — October 17, 2014 at 6:12 pm

    Do you leave the chilled dough on the counter a few minutes before you bake?

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    Amy — October 20, 2014 at 12:02 pm

    Just made a double batch of these so I could take them to everyone in my Physical Therapist Assisting program before a big week of tests!
    I used liquid egg substitute and halved the chocolate chips. I chilled the dough for 3 hours and baked for exactly 11 minutes on a silpat. My cookies turned out as gorgeous as yours. I couldn’t believe how rounded, ooey and gooey they were, even the next morning. Everyone at school loved them, too.

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      Averie Sunshine — October 20, 2014 at 12:51 pm

      That’s amazing that you use egg substitute and they came out perfectly! And halving the chocolate chips? You’re a better woman than me :) I need my chocolate…ha! Glad that these cookies will make you look like a star with your colleagues!

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    Ann+Aziz — October 24, 2014 at 1:06 pm

    Made these yesterday. They got a thumbs-up from everyone. My daughter even asked me where I got the recipe. I even bought the silpats you use and am so glad I did. The cookies looked just like yours. Many thanks.

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      Averie Sunshine — October 24, 2014 at 3:54 pm

      I love comments and results like yours! Thank you for trying the recipe and you’re going to love Silpats. Your new BFF for all your baking! Thanks for trying the recipe and so glad it was a hit with everyone!

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    Vanetta — October 27, 2014 at 6:57 pm

    Oh. My. Heavens. I made these tonight. I froze the dough for like a half hour because I needed cookies in my life tonight. I also used ener-g egg replacer because my hubster is allergic to eggs, added sliced almonds, and used half a bag of milk chocolate chips. These looked just like the ones in the picture- even using parchment paper. I suspect it worked because I didn’t use a real egg. They are amazing! I think I’ll add some coarse sea salt next time. Yummo!

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      Averie Sunshine — October 27, 2014 at 8:49 pm

      So glad that you loved these and that they worked out great for you, even using egg replacer! Nice twists with the almonds and milk choc chips, and sea salt never hurts! Thanks for trying the recipe and making it your own!

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    Dawn F — October 31, 2014 at 7:12 am

    Amazingly yummy!!! Everything about them were perfect! Whipped up a double batch of cookie dough in the morning. Let them sit in refrigerator overnight. They baked beautifully and tasted as great as they looked. Thank you for my now “go to” cookie recipe!

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      Averie Sunshine — October 31, 2014 at 11:07 pm

      Glad they came out just as great for you as they look in the photos and that they will be your new go-to cookie recipe!

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    Deneisha B — November 6, 2014 at 1:18 am

    WOW….oh WOW! Gosh these are the best darn cookies to ever come outta my kitchen and why oh why did I add a cup and half of walnut. Lord Jesus this is a sin before god…. Wow man my husband thinks I’m the sh*t. Thanks to you and thank you so much for blessing is with your recipe…. It will be place permantly in my recipe book. Thanks love your a blessing. WOW. SO YUMMY IN MY TUMMY

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      Averie Sunshine — November 6, 2014 at 1:31 am

      Glad these worked out perfectly for oyu and that they’re the BEST cookies to ever come outta your kitchen AND that your man is impressed :) Double win! Thanks for the great comment!

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    Emma — November 7, 2014 at 12:50 pm

    Hi I am in the process of making your cookies right now! I was wondering if I actually have to make the pudding mix before I add it into my mixer or do I just dump the dry mix into it!?

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      Averie Sunshine — November 7, 2014 at 4:33 pm

      You just add it in with the flour like a dry ingredient.

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    Kristen — November 11, 2014 at 1:27 pm

    I have made this recipe over 20 times! The first time I made them for my brother and his wife and they LOVED them. Then I made them for my husbands work party. They were such a success that they are now requested for any and all occasions. If you are giving these cookies as a gift don’t be surprised if they are soon after begging you to make more! Thank you for posting amazing recipes!

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      Averie Sunshine — November 11, 2014 at 5:29 pm

      Oh wow, so glad to hear these are an ultimate favorite for you (and your family, friends, coworkers, etc.)! That’s great!! I really appreciate the high praise and the fact that you’ve made them 20+ times is just…amazing! Thanks for your support!

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    Angie — November 16, 2014 at 1:50 pm

    Hi, I just made these and followed every tip and they turned out amazing!! Thanks for the recipe. I’m going to play around with different pudding flavors next time too.

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      Averie Sunshine — November 16, 2014 at 2:59 pm

      Oh I’m thrilled to hear that! So glad you’re enjoying them and have fun experimenting!

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    Yolanda — November 23, 2014 at 9:30 pm

    Averie, I made these tonight. They are beautiful and oh, so tasty! I am freezing them to take them to my nephew, but had to taste them. There’s nothing like a warm chocolate chip cookie! My 3-year-old daughter definitely agrees! Thanks for the recipe and the great tips.

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      Averie Sunshine — November 23, 2014 at 9:59 pm

      So glad you’re happy (and your 3 yr old too!) and that is so nice of you to give them to your nephew! Glad the recipe turned out great for you!

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    Heather — December 4, 2014 at 1:18 pm

    I saw this recipe today and made them for the first time… however, I used butterscotch pudding mix instead of vanilla (because that’s what I had on hand and I didn’t think getting pudding mix was a good enough reason to drag my toddler and newborn out to the store in below freezing temps!)…. they turned out fantastic! Obviously I’m not sure what they taste like with vanilla so I have nothing to compare to, but the butterscotch is totally delish.

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      Averie Sunshine — December 4, 2014 at 1:34 pm

      drag my toddler and newborn out to the store in below freezing temps <— NOTHING IS WORTH THAT!. NOTHING. Bless your heart for even baking! omg.

      So glad the cookies came out great with the butterscotch pudding mix!

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    Cindy — December 10, 2014 at 7:45 pm

    In the past week I’ve made these and the quadruple chocolate cookies. Love, love, LOVE the way they both turned out!! I’m not an experienced baker at all, just a mommy, and these recipes are super easy but taste gourmet!! And the kids live them, which is my #1 goal! Thanks for the recipes, keep em comin’!

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      Averie Sunshine — December 10, 2014 at 8:48 pm

      Oh I am thrilled to hear you’ve made these and the quad choc cookies and that you’re kids are loving them! It’s always nice for me to know that ‘not experienced’ bakers can get in the kitchen and have success using my recipes. Thank you for saying that and trying these recipes!

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    Sami — December 13, 2014 at 7:33 pm

    just a clarification for the chocolate cookie recipe, you just ad the dry pudding mix, correct?

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    Aimee — December 15, 2014 at 8:48 pm

    Thank you so much Averie ! These cookies are fantastic. I have been testing so many different recipes and these have definitely hit the spot. They are a little bit crispy on the outside and soft on the inside. Beautiful :)

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      Averie Sunshine — December 15, 2014 at 9:24 pm

      Glad these are a hit with you and came out great!

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    Rachel — December 23, 2014 at 7:13 pm

    Hi! I am making these cookies for xmas! Just womdering, do you make the vanilla pudding? Or just add the powdered mix?

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    Beck a — December 24, 2014 at 1:47 pm

    i have made these SEVERAL times over the past months. My roommates and I devour them instantly. I tried making them at my parents house over the Thanksgiving weekend and they turned out so dry. We think it might be the elevation difference. Tried again today and added a bit of milk. Seems to have solved the issue! :) I swear by this cookie recipe!!

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    Kari — December 28, 2014 at 3:37 pm

    has anyone been able to get an estimated calorie count per cookie? Thanks!!

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    Carrie — December 29, 2014 at 4:40 am

    Absolutely amazing! The best chocolate chip cookies I’ve ever made. My husband and two boys agree as well! Thank you for sharing! KUDOS!

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      Averie Sunshine — December 29, 2014 at 10:05 pm

      Glad they’re the best chocolate chip cookies you’ve ever made and that your husband loves them also!

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    Tanya — December 29, 2014 at 11:04 am

    My first batch was a huge hit. My husband does want me to add some pecans. Do I need to change the recipe in order to add them, or can I just put them in with the chocolate chips? Thanks!

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      Averie Sunshine — December 29, 2014 at 10:02 pm

      Just put them in with the chocolate chips!

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    Jen — January 7, 2015 at 7:45 pm

    I made these cookies tonight. I consider myself a good cook, but baking for some reason eludes me, especially chocolate chip cookies. I never have good luck! But this recipe! They turned out absolutely perfect! They look just like your photos, and tasted amazing! My family was so excited, and the whole batch is already almost gone. I’m so excited I finally found a recipe that works for me. Thank you! I’m going to try some of your other cookie recipes as well.

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      Averie Sunshine — January 8, 2015 at 2:42 am

      Glad they turned out perfectly and that your family went to town on them :)

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    Val — January 13, 2015 at 5:21 pm

    WOW, these truly are the best cookies I have ever made and tasted!
    THANK YOU for all the tips!

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      Averie Sunshine — January 13, 2015 at 5:59 pm

      You’re welcome and so happy they’re truly THE BEST you’ve ever made and tasted!

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    Nicolle — January 18, 2015 at 3:27 am

    I made these cookies tonight and they were the best I have ever made!! I was a little skeptical about the vanilla pudding mix but glad I found this yummy recipe. The cookies came out thick & chewy. They look perfect. Not flat! Thanks soooooo much!! :)

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      Averie Sunshine — January 18, 2015 at 1:35 pm

      Glad they were the best CCC’s you’ve ever made and that they came out just perfectly! Wonderful!

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    Therese Librizzi — January 18, 2015 at 7:45 am

    I am constantly in search of the perfect chocolate chip cookie recipe. I like them crunchy on the outside and gooey + loaded with chocolate chips on the inside. If I had to pick my last meal, I would need chocolate chip cookies to be the dessert. These cookies are fantastic! My son’s eyes opened up when he saw them coming out of the oven – he says they taste as good as they look and smell. I made a few more cookies than the recipe suggested – 20 instead of 14 – and cooked them for about the same time. Just delicious. Thank you again, Averie – your recipes always deliver the very best results!!

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      Averie Sunshine — January 18, 2015 at 1:33 pm

      Thanks for the high praise and so glad you and your son loved them! Thanks for all the compliments, too :)

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    Elizabeth — January 18, 2015 at 2:57 pm

    Just made the dough and its chilling in the fridge right now waiting to be put into the oven! When I was making the dough, it seemed quite dry and the chocolate chips were having a hard time sticking to the dough. I managed to get the dough into balls but I just don’t know what I could have done to make the dough so dry! Also, I made my balls about half the size of yours, how long do you think I should bake these smaller cookies for? Thanks so much!

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      Averie Sunshine — January 18, 2015 at 3:17 pm

      You probably over-measured the flour, which would render the dough dry. Use a very light hand and don’t pack it into the cup. You’ll just have to play baking time by ear….could be anywhere from a couple minutes less to much less, I’m not sure.

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    Marie — January 26, 2015 at 8:46 am

    Hello!

    First off, amazing cookies. I make them so often because everyone eats them up so fast and wants more!

    Iv decided to try to switch it up a little bit and make oatmeal chocolate chip, which I know you have a recipe for, but I’m in love with how this recipe turns out ( with the pudding mix to make them soft and amazing ) so how could I change this slightly to make oatmeal chocolate chip? Would just substituting one cup of oats for a cup of flower do the trick?

    Thank you!

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    Esther — February 10, 2015 at 11:39 pm

    Hi Averie,

    I just made the mix and am I on the correct track if the mix is not dough-like, its very soft.. and also is it okay if i leave the bowl of mix in the fridge and then roll it into the pan later?

    Thanks in advance!!!

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    Sherry — February 12, 2015 at 2:06 pm

    This recipe is THE BEST!! I used regular all purpose flour & they came out great! Next time I will try King Arthur flour to see the difference. I chilled them in the frig about 2 1/2 hours…couldn’t wait to make them! Awesome recipe. Can’t wait to try a few more on your site. Thank you!

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      Averie Sunshine — February 12, 2015 at 9:45 pm

      Thanks for trying the recipe and I’m glad it came out great for you and if you try again with KAF, let me know how/if you notice any changes. Sounds like they were perfect for you just the way you made them though :)

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    RB — February 13, 2015 at 12:03 am

    Hey Averie! I’m so excited to bake these cookies for an upcoming community picnic. One problem though, I don’t have silpat for the time being, do you think they would turn out fine on a normal greased tray? Thank you so much! :)

    • #
      Averie Sunshine — February 13, 2015 at 11:15 am

      DO NOT use a greased tray and expect thick and full cookies like I show.

      Grease = slip-and-slide surface and cookies spread. It’s like a hockey rink for cookies.

      Silpat = tacky surface and cookies have something to ‘grip’ and don’t spread. The taste will still be ‘fine’ but the overall texture and mouthfeel of flat cookies just isn’t like thicker cookies in my opinion.

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    Sherry — February 27, 2015 at 1:00 pm

    Hi Averie, Just a quick update. I did use KAF & they came out lighter than my original batch with regular all-purpose flour. This is such an amazing recipe! I do like the lighter texture with the KAF so will continue to use. LOVE LOVE LOVE! Thank you!

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      Averie Sunshine — February 27, 2015 at 1:02 pm

      Glad that the KAF made a difference. I really do think it’s the best AP flour for baking and I personally get the best results and glad it helped you as well! And that you’re loving the cookies!

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    Dianne L. — March 4, 2015 at 6:04 pm

    I plan on making these for my daughter’s college LaCrosse team..any experience with Ghiraldelli chips..I bought 3 bags last night???

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      Averie Sunshine — March 4, 2015 at 7:31 pm

      Yes they’re wonderful and much more expensive than the Trader Joe’s I usually use. Enjoy!

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