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!

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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!

   

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

  1. #
    51
    marla — February 23, 2014 at 8:43 am

    Love these gooey cookies! Pinning & sharing on FB :)

    Reply

    • Averie Sunshine replied: — February 23rd, 2014 at 9:42 am

      Thanks for the social media love :)

      Reply

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    Katie — February 23, 2014 at 10:19 am

    Oh my… I’m salivating just looking at these! I have pinned them and will be making them soon for sure.

    Reply

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    alison @ Ingredients, Inc. — February 23, 2014 at 12:17 pm

    amazing looking! Hope you had a great weekend

    Reply

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    Amy — February 23, 2014 at 3:13 pm

    I’m the same way — it totally feels like “cheating” on a recipe when I experiment with coming up with a new one! I almost feel guilty, especially if the new one turns out better… Maybe I’m just overly sensitive to my ingredients’ feelings. ;) I’m obsessive about my mix-ins too; I always turn the scoops of cookie dough around in the air before placing them on the Silpat to make sure the area with the best-looking chocolate chips is facing upwards. And I even save a tablespoon or two of chocolate chips to press into the tops to make sure they look picture-perfect!

    Your TJ’s chocolate chips look a lot more melty in your photos than the, umm, brand-name yellow bag ones. Do they behave more like regular chopped chocolate than chocolate chips and turn gooier while baking?

    Reply

    • Averie Sunshine replied: — February 23rd, 2014 at 3:42 pm

      I swear by the TJ’s cc’s. They blow the pants off anything else I’ve tried and yes, behave more like chunks/chopped chocolate without being quite as runny.

      Reply

      • Amy replied: — February 23rd, 2014 at 3:46 pm

        Good to know!! But darn, I just went to TJ’s this morning… Guess I’ll have to go back. With how much I love that store, it’s really not such a bad thing, but it can definitely be dangerous for my wallet! ;)

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    Jenn @ Deliciously Sprinkled — February 23, 2014 at 5:02 pm

    WOW, these look so delicious!! I wish I could grab a couple of these cookies right off the screen! Thanks for sharing and pinned! :)

    Reply

  6. #
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    Mary Anne — February 24, 2014 at 6:38 am

    I love using pudding mix/corn starch in cookies! It gives them such a good height you can’t get any other way. My most recent post was about the original Nestle Tollhouse recipe, which doesn’t have nearly the same soft and chewy texture.

    http://maryannekavjian.com/2014/02/23/baking-with-friends/

    Reply

    • Averie Sunshine replied: — February 24th, 2014 at 7:58 am

      That recipe has served millions well, but…I agree, I like other recipes better :)

      Reply

  7. #
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    Dawn — February 24, 2014 at 11:56 am

    I would love to try this recipe but can you show pictures of what smoothing out the dough looks like & re-positioning the chips? I am a novice and don’t want to screw it up! Thanks.

    Reply

    • Averie Sunshine replied: — February 24th, 2014 at 4:51 pm

      6th picture down, that’s the smoothed out raw dough with chips on top.

      Reply

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    Carole @The Sweet Chick — February 25, 2014 at 11:46 am

    Pinned! You always have the best cookies.

    Reply

    • Averie Sunshine replied: — February 25th, 2014 at 6:02 pm

      Thanks for the pin & the compliment!

      Reply

  9. #
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    Courtney — February 26, 2014 at 7:00 am

    Hey Averie having a hard time choosing between your two recipes; The Best Soft and Chewy Chocolate Chip Cookies and the Chocolate Chip and Chunk Cookies recipe,there for an event coming up my sis BABYSHOWER!!!! Making a plethora of desserts most from your website lol and the dessert she is most looking forward to is Chocolate Chip Cookies her all time favorite dessert. HELP! What recipe do you recommend?

    Reply

    • Averie Sunshine replied: — February 26th, 2014 at 4:44 pm

      They’re basically the same recipe except one has pudding mix, one has cornstarch. I slightly prefer the newer version (this one with pudding mix) but they’re both solid, solid recipes. LMK how it goes with what you choose!

      Reply

  10. #
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    Brandon @ Kitchen Konfidence — February 26, 2014 at 5:23 pm

    YUM!!! These chocolate chip cookies are perfection :)!

    Reply

  11. #
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    Ryan — February 27, 2014 at 3:48 am

    These chocolate chip cookies look amazing! Approximately how much would they cost to make? (:

    Reply

  12. #
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    Lacey — February 28, 2014 at 10:40 am

    Averie OMG your blog has everything I DREAM for in a cookie. You’re an absolute professional at illustrating your kitchen talents. I’m so thrilled to have come upon your page. I hope you continue to do this for quite some time. I most definitely will stay tuned in moving forward!!
    Can’t wait to try the skillet cookie!

    Reply

    • Averie Sunshine replied: — February 28th, 2014 at 2:07 pm

      Thanks for the glowing compliments, Lacey! I appreciate it :)

      Reply

  13. #
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    Julie Kono — February 28, 2014 at 12:24 pm

    I made these Monday to see if they truly are better than the chocolate chunk cookies! The dough taste so good I wanted to spoon feed myself, so I knew the cookies would taste awsome too! I fell in love with the chocolate chunk cookies and their versatilities, so I couldn’t wait to taste these. Well let me tell you they are as delicious as you described! I decided not to replace the chocolate chunk recipe, but rather, will make them both depending on if I have vanilla pudding in the panty. I made half the dough with chopped up payday bars instead of chocolate for my husband and you have his vote of approval as well. Bottom line is both cookies are the best chocolate chip style cookie available out there anywhere, so thank you for sharing!! By the way, I have the cinnamon applesauce bread in the oven as we speak, so later on I will let you know how mine turned out :)

    Reply

    • Averie Sunshine replied: — February 28th, 2014 at 2:05 pm

      Thank you for trying these and since you’re a long-time maker (and liker!) of the other version, you have a good basis of comparison and glad to hear that these slightly beat the competition :) And yes, that other recipe is totally solid and it’s the same thing as these, minus the pudding and with cornstarch. So as you said, making these or those will come down to whether or not you have pudding mix in the house. Great way to think of it! And chopped up candy bars, can’t go wrong there either! Glad your hubby is sold too!

      And the applesauce bread…thanks for trying it!

      Reply

  14. #
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    Jocelyn@BruCrew Life — February 28, 2014 at 12:55 pm

    I just love how gooey your cookies always look!! Your photography and baking talent always make me smile! :)

    Reply

    • Averie Sunshine replied: — February 28th, 2014 at 2:03 pm

      I appreciate all your compliments about my pics…thank you for the confidence boost :)

      Reply

  15. #
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    iman. l. — March 1, 2014 at 3:33 pm

    Hi, I was wondering if flan mix would work too. Thanks!

    Reply

  16. #
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    Becca — March 5, 2014 at 1:57 pm

    Made these and they were great. I think they were even better the next day. Thanks for the recipe!

    Reply

    • Averie Sunshine replied: — March 5th, 2014 at 2:29 pm

      Glad to hear you loved them & they got even better for you the next day!

      Reply

  17. #
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    Alyssa {Cake, Crust, and Sugar Dust} — March 10, 2014 at 9:07 pm

    I’m convinced! I MUST try pudding mix cookies! These look amazing, and I trust your judgement if you declare them the best yet!

    Reply

  18. #
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    Courtney — March 13, 2014 at 3:05 pm

    Hey Averie Sunshine i am just curious on the exact amount of chilling time you recommend for The Best Soft and Chewy Chocolate Chip Cookies recipe?

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 3:07 pm

      I discussed it in the recipe section! :) At least 2-3 hours, up to 5 days in the fridge and re-read there’s more info!

      Reply

  19. #
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    Andrea — March 17, 2014 at 8:35 pm

    I am trying these tonight – they are already chilling in my freezer.

    I love to freeze cookie dough. If you were to freeze this cookie dough already formed into the balls, would you suggest letting the cookie dough balls thaw out in the fridge for a day? Or just plop the frozen cookie dough balls on the cookie sheet and bake for a little extra time?

    Also, I kinda forgot to smash the cookie dough balls. Do I need to smash them when they are done cooking?

    Reply

    • Averie Sunshine replied: — March 18th, 2014 at 1:18 am

      Or just plop the frozen cookie dough balls on the cookie sheet and bake for a little extra time = YES, that. Maybe like 1-2 mins more, that’s it. Just put them on the cookie sheet while the oven preheats and then bake as directed, maybe 1-2 mins more is all I ever do!

      Do I need to smash them when they are done cooking? = flatten them slightly with the heel of your hand before baking them.

      Reply

  20. #
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    Bonnie — March 19, 2014 at 7:41 pm

    I am not a baker. I just made these and holy mother of dessert, these are awesome! I almost hesitate to call them cookies. They transcend the description of cookie.

    I did use chocolate pudding rather than vanilla since that’s what I had. Serendipity! This is a keeper for sure.

    Reply

    • Averie Sunshine replied: — March 20th, 2014 at 1:55 am

      Thanks for the glowing report & glad you love them so much! :)

      Reply

  21. #
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    Ineke — March 23, 2014 at 9:16 am

    I just made these cookies and they are amaaaazing! I´ve always wondered what the secret to the soft and chewy middle was, now I know. :) Trying really hard not to eat all of them this second! Love your blog by the way!

    Reply

    • Averie Sunshine replied: — March 23rd, 2014 at 2:49 pm

      Thanks for trying them and glad you loved them!

      Reply

  22. #
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    Vanessa — March 24, 2014 at 6:59 am

    I made double the recipe for my family get-together and these were so amazingly good!!! I love a good chocolate chip cookie and when I saw the picture of these awhile back, I knew I had to make them.

    I ate two big cookies for breakfast on Saturday and Sunday…LOL! I couldn’t help it! Thanks for such a wonderful recipe. It is my new favorite!

    Reply

    • Averie Sunshine replied: — March 24th, 2014 at 7:09 am

      Two cookies for breakfast is nothing :) I’ve had much worse – ha! So glad you loved them and thanks for the great feedback & trying the recipe!

      Reply

  23. #
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    Eden — March 30, 2014 at 9:26 am

    These are delicious. Hands down best cookie recipe I’ve ever tried! They taste better than store bought cookies. You are a miracle worker

    Reply

    • Averie Sunshine replied: — March 30th, 2014 at 4:34 pm

      Glad they’ve lived up to their title, ‘The Best’, in your mind! Thanks for trying them & sharing your thoughts!

      Reply

  24. #
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    Sarah — March 30, 2014 at 5:47 pm

    I might be totally missing something that you already wrote, but I wanted to ask about the flour. In the old recipe, it looks like you use 2 cups of flour and it’s the same for this recipe. But earlier on the page, it says you reduce the flour in the new recipe. Did I use the wrong amounts?

    I really liked this recipe. I’m not a baker at all, and in the past I’ve just used the Nestle Toll House recipe, but I always wanted a cookie that was softer/thicker and I saw this one. Very soft!

    Reply

    • Averie Sunshine replied: — March 30th, 2014 at 6:25 pm

      Great question and I can see where that would have been confusing. The flour amounts are actually the same in both versions but in the old version I used bread flour/AP flour combo, whereas the new I use only AP flour with pudding mix. I also have an old-old recipe that did use more flour, too. So many choc chip cookie recipes. But for this recipe and cookies, I altered the text in the body of the post to omit the discussion of flour. Just make the cookies as written and you will love them – I promise!

      Reply

  25. #
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    Laura — March 30, 2014 at 8:15 pm

    I got into the recipe only to discover that we only had pistachio instant pudding on hand. I’m happy to report that they were awesome :D

    Reply

    • Averie Sunshine replied: — March 31st, 2014 at 1:39 am

      Well hey, that’s awesome that you just went for it and glad they turned out awesome! :)

      Reply

  26. #
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    Shasta — April 1, 2014 at 11:55 am

    Hi Averie! My mother and I are trying to bake your chocolate chip cookies. Unless we missed something the batter came out very dry. We added all the ingredients and its very dry.

    Was the pudding mix meant to be mixed with water before being added? We just put the dry pudding mix into the batter and we even added another egg to try to make it moist.

    Where did we go wrong?? Thank you!!

    Reply

    • Averie Sunshine replied: — April 1st, 2014 at 12:00 pm

      Did you compact the flour down too much? Flour should be measured with a light hand and very loosely piled in a measuring cup. Good call to add an extra egg but not, the batter is not dry for me and you don’t add pudding mix. I am thinking you over measured your flour and/or didn’t cream the sugar, eggs, etc properly. Sorry that you’re having trouble. I know the recipe works because I’ve remade it umpteen times and hundreds of others have had luck with great reviews. I am thinking your situation is the flour…LMK!

      Reply

  27. #
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    Thea — April 3, 2014 at 7:08 pm

    I just baked these cookies with white chocolate chips! The cookies came out looking amazing. I baked for 11 min and let them cool for 10 BUT when I started eating them the outside was good but the middle seemed extremely undercooked! Tasted more like dough than cookie… Suggestions?!?!?

    Reply

    • Averie Sunshine replied: — April 4th, 2014 at 9:22 am

      Suggestions?!?!? <— yes if they were too underbaked for your liking, bake another couple minutes. Easy fix!

      Reply

  28. #
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    Emilia — April 4, 2014 at 5:50 pm

    I just made these cookies, and they are awesome! Especially when the chocolate chips are gooey and the cookies are fresh out of the oven! I hate thin, crispy cookies, so I absolutely love these :)

    Reply

    • Averie Sunshine replied: — April 4th, 2014 at 8:20 pm

      I hate thin and wimpy and crispy cookies too! So glad you’re pleased with these! :)

      Reply

  29. #
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    Mindy Thorn — April 6, 2014 at 4:49 pm

    I have been searching for a friends secret choc chip recipe for years and I think your coconut oil choc chip recipe is very close. I had a problem with the end product feeling like there were still sugar crystals present, almost gritty. Any suggestions?

    Reply

    • Averie Sunshine replied: — April 6th, 2014 at 9:27 pm

      I answered your comment on the next comment that you left me on the other post.

      Reply

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    Sue — April 8, 2014 at 11:33 am

    I made these exactly as written and even though they turned out great they tasted like they were missing something. Next time I’m going to use dark brown sugar and add pecans or walnuts.

    Reply

    • Averie Sunshine replied: — April 8th, 2014 at 10:58 pm

      Some people really need more salt to feel ‘complete’. I am super sensitive to it, but that’s one thing to ponder. I also despise nuts in cookies, so for me, that’s a deal breaker BUT it just shows how different tastebuds are! Glad you think they were great though! LMK what you try, and what you think improves a great cookie to superstardom!

      Reply

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    Lisa G. — April 15, 2014 at 11:16 pm

    These were probably the best cookies ever! Thanks!

    Reply

    • Averie Sunshine replied: — April 15th, 2014 at 11:23 pm

      Glad you felt they lived up to their title!

      Reply

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    Jaren (Diary of a Recipe Collector) — April 24, 2014 at 7:06 pm

    I made these tonight. They were FABULOUS!!! Such a simple recipe too! They will be my new go-to cookies!!!

    Reply

    • Averie Sunshine replied: — April 25th, 2014 at 1:04 am

      Glad you loved them and feel they live up to their title and that they’ll be your new go-to!

      Reply

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    Jen — May 5, 2014 at 4:14 pm

    Wow!! For years I have been depressed over subpar chocolate chip cookies. These are what I’ve been searching for. Just made them last night and they are positively delicious. Extremely rich, but the perfect chocolate chip cookie, hands down. Thank you for sharing!!!

    Reply

    • Averie Sunshine replied: — May 5th, 2014 at 4:36 pm

      So glad that you finally have your new go-to after years of sub-par CCC’s! :)

      Reply

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    Tammy A — June 8, 2014 at 5:33 pm

    Can you just PLEASE adopt me!! It would make things so much easier! LOL
    I can’t get past the photography! Seems like I should be able to reach out and take a nibble!!! Incredible mouthwatering photography. I’ll have to try the recipe next weekend and report back on the flavor. If it’s as amazing at the photos, I’m in trouble!!! Thanks for a wonderful post and blog Averie!

    Reply

    • Averie Sunshine replied: — June 8th, 2014 at 11:51 pm

      Thanks for the glowing and complimentary comment, especially about my photography – I try! And I’d be happy to adopt you! I give so.much.food away every week. I’m like a one-woman food bank :) There’s no way we can eat it all so it gets rehomed. If you try these, LMK what you think!

      Reply

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    katie — June 9, 2014 at 1:14 pm

    Great tasting cookie dough, and great tasting cookie! Lol found that 11 minutes was way too long though. Baked mine for 8-9 minutes at most. The 11 minute ones turned ou more crispy than chewy. But still taste great!

    Reply

    • Averie Sunshine replied: — June 10th, 2014 at 12:46 pm

      Thanks for trying them and yes, all ovens can vary. The size of the cookies I normally make is on the larger side so I do need all 10-11 minutes (and I love barely cooked centers…ha!) but if you made them smaller and/or your oven runs hotter, I can imagine 8-9 minutes was perfect. Nothing wrong with under-baking, that’s for sure!

      Reply

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    Ruqayyah — June 9, 2014 at 4:24 pm

    I made these cookies and they turned out great. I was wondering what the nutrition facts are for these cookies and if I could use your pictures.

    Reply

    • Averie Sunshine replied: — June 10th, 2014 at 12:39 pm

      No you cannot use my images and I am unsure of the nutritional stats.

      Reply

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    Emily Hart — June 16, 2014 at 6:59 pm

    Just pulled these out of the oven and sunk my teeth into one- so delicious!! Really some of the best I’ve had. Making for a friend after a breakup, and think these will cheer her up :) I did an eighth of a cup size cookie (versus a quarter cup), and only used one cup of chocolate chips (vs. 2). I would do what you think best- you do want some in every bite though. 2 cups just seemed like a lot once they were in the batter! Chilled for about 7 hours and baked for exactly 11 mins. I even did some chocolate chip repositioning! In love with these cookies and will be repinning and making again soon :) Thanks for sharing!

    Reply

    • Averie Sunshine replied: — June 16th, 2014 at 7:06 pm

      Glad you loved them and that’s sweet of you to bake for a friend who’s going through a rough patch. These are certain to cheer anyone up! I love pretty chip-loaded cookies but if you got by with 1 cup and are pleased, that’s all that matters!

      Reply

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    Donna Burkle — June 22, 2014 at 9:14 pm

    This recipe sounds wonderful! I want to make two pizza pan size cookies for my Daughter’s 30th Birthday. How long should I bake them?

    Reply

    • Averie Sunshine replied: — June 23rd, 2014 at 6:55 am

      I don’t know since I’ve never done that before.

      Reply

      • Donna Burkle replied: — June 23rd, 2014 at 8:01 am

        ok, well thanks anyhow! :)

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    Bridie Davis — July 3, 2014 at 9:10 pm

    Hi Averie
    I don’t have access to pudding mix so is there some alternate ingredient i could use? Like maybe swap it for cornstarch? If I did would i use the same amount as the pudding mix quantity?
    These cookies look DELICIOUS :)

    Reply

    • Averie Sunshine replied: — July 4th, 2014 at 2:07 am

      If you don’t have pudding mix, I would make the cookies that I linked in the post that I referenced not cheating on for a few years. They’re excellent and you would use the amount of cornstarch called for in that recipe. Enjoy! Love those cookies!

      Reply

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    Katy — July 13, 2014 at 6:13 pm

    These are SO GOOD. The chilling step is key. I actually froze my dough balls overnight (unintentionally – I had meant to quick-chill them in the freezer so I could bake them earlier) so I moved them to the fridge the next morning to rest while the oven preheated. They baked up beautifully! I used about a cup of mini chocolate chips, along with about 2/3-3/4 cup total of chopped walnuts plus caramel bits, for a “turtle” variation. Delicious. Thanks for sharing this recipe!

    Reply

    • Averie Sunshine replied: — July 13th, 2014 at 9:33 pm

      I freeze all my dough, not right away (if I plan to bake it within 5 days, I just refrigerate it) but if I only bake 6-8 cookies at once, then the rest I freeze and store the frozen balls for up to 6 months. Your strategy of moving them to the fridge while preheating and the caramel/turtle idea, sounds great!

      I just posted about Turtle Brownies yesterday :) http://www.averiecooks.com/2014/07/the-best-turtle-brownies.html

      Reply

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    Alicia — July 13, 2014 at 7:59 pm

    I refrigerated the dough like I was supposed to, but I forgot to put plastic wrap over them..is that a big deal? Or will the cookies be okay?

    Reply

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    Angeliki Andonopoulou — July 18, 2014 at 11:12 pm

    Hello! I’m coming from Greece, I would like to make these cookies but in the ingredients exist the vanilla pudding mix and i cannot find it in my country. Have you got any suggestion with what I can replace it? Thank you in advance for your time.

    Reply

    • Averie Sunshine replied: — July 19th, 2014 at 3:45 am

      Use the recipe that I said I used for over 2 years. That’s going to be the closest to this if you can’t find pudding mix.

      Reply

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    Sabrina see — July 21, 2014 at 8:36 am

    Hi, I stumbled upon your blog and I love it so far! However I’m from Manila, Philippines and I don’t think I would be able to get my hands on a pudding mix, any suggestions for other/alternative ingredients? i’ve been dying to find the perfect chocolate chip cookie recipe. Hope you know how to help. :)

    Reply

    • Averie Sunshine replied: — July 21st, 2014 at 9:17 am

      Use the recipe I linked that I mentioned I used for over two years. That’s the best alternative.

      Reply

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    Nikki — July 21, 2014 at 1:48 pm

    These were incredibly delicious when I baked them! However, before baking the cookies, I placed them on a cookie tray covered in non-stick tin foil. I didn’t use the silpat (don’t have one) and the bottom of the cookies came out burnt. I scraped as much as I could and they taste delicious afterwards but I was just curious why the bottom of the cookies came out so burnt… is the silpat essential?

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 2:27 am

      Aluminum foil is highly conductive and most definitely is the reason the cookies are burnt on the underside. You should invest 20 bucks in a Silpat for best results or simply bake on a cookie sheet, but not with foil! I truly believe in Silpats as taking baking results to the next level and for me, is welllllll worth the small investment.

      Reply

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