The Best Chewy Chocolate Chip Cookies

The Best Chewy Chocolate Chip Cookies — One of my absolute favorite recipes for chocolate chip cookies thanks to a special ingredient! Just one bite and I think you’ll agree!!

four Chewy Chocolate Chip Cookies stacked on top of each other

Soft and Chewy Chocolate Chip Cookies

These really are my new favorite chewy chocolate chip cookies. Now, that’s a big statement because I haven’t cheated on this recipe in two and a half years!

I’ve used it for Twix Bar CookiesSnickers CookiesM&M’s CookiesS’mores 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, 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. Enter: these pudding cookies. That’s right, chewy chocolate chip cookies made with pudding mix!

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

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, these chewy chocolate chip cookies are the top dog.

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

Chewy Chocolate Chip Cookie cut in half and stacked on itself

What’s in These Chewy Chocolate Chip Cookies?

For these chocolate chip cookies with pudding mix in them, you’ll need:

  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Instant vanilla pudding mix
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips

soft Chocolate Chip Cookies

How to Make Chewy Cookies

To make truly chewy chocolate chip cookies, you first need to cream together the butter, sugars, egg, and vanilla. Beat the mixture for a good 4 minutes — don’t skip this step!

Add in the dry ingredients and mix until just combined, then fold in the chocolate chips (note that you add the pudding mix like a dry ingredient. You do NOT actually make the pudding). Scoop the cookie dough into balls using a large cookie scoop, then place on a large tray and cover with plastic wrap.

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 chocolate chip cookies will spread and bake thinner and flatter. Why bother? Plan ahead and chill your dough.

I baked my chewy chocolate chip 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 chewy chocolate chip cookies is keeping them a touch underbaked. I think that’s the secret to most good cookies.

eight gooey Chocolate Chip Cookies laid on countertop

Can I Omit the Pudding Mix?

The pudding cookie craze certainly isn’t new. I’ve used instant pudding mix in my Soft M&M’s 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 chocolate chip cookie recipe is nearly a carbon copy of my old standby. The significant change is that I omitted 2 teaspoons of cornstarch and replaced them 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 this soft chocolate chip cookie recipe because there are really no substitutions you can use in this chewy chocolate chip cookie recipe.

stack of Chewy Chocolate Chip Cookies

Can I Freeze Chocolate Chip Cookies?

Yes, although I actually recommend making the cookie dough and freezing it in balls rather than freezing baked cookies. You can bake the cookie dough straight from frozen, just note that you’ll likely need to add a few extra minutes to the bake time.

But if you’ve already made these gooey chocolate chip cookies and want to freeze some for later, just pop them in a freezer bag. When you’re ready to eat them, leave them on your counter to thaw or reheat them in the oven.

Can I Make These Gluten-Free?

Without having tried it myself, I can’t say for sure. If you find a way to make these gluten-free that works for you, please let me know in a comment below!

soft chocolate chip cookies on parchment paper

Tips for the Best Chewy Chocolate Chip Cookies

The cookies are slightly larger than you may be used to baking. There are 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 eight comfortably fit on a baking tray.

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

Smaller cookies tend to dry out faster and relatively speaking, there’s more chewy edge than soft center. Conversely, bigger cookies have softer, tender, juicy bites loaded with chocolate due to a greater interior surface area. Christina Tosi speaks very eloquently about this in her book.

You also need to 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.

close up of Chewy Chocolate Chip Cookies

You’ll want to use 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.

As I’ve already mentioned, you MUST chill the dough so the cookies bake up thick and don’t spread as much.

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

And 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.

Finally, you want to strategically re-positioning the chocolate chips while smoothing the mounds.

Obsessive? Yes, but I am asked all the time what my tricks and secrets are, and now you know.

The Best Soft and Chewy Chocolate Chip Cookies - One of my absolute favorite recipes for chocolate chip cookies thanks to a special ingredient!! Just one bite and I think you'll agree!!

More Chocolate Chip Cookie Recipes:

Want to see how I make chewy chocolate chip cookies from scratch? Watch the video!

The Best Chewy Chocolate Chip Cookies

The Best Chewy Chocolate Chip Cookies

One of my absolute favorite recipes for chocolate chip cookies thanks to a special ingredient!! Just one bite and I think you’ll agree!

Yield: 14 large cookies
Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 2 hours
Total Time 2 hours 26 minutes


  • 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)


  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.*
  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.


*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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 361Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 243mgCarbohydrates: 51gFiber: 2gSugar: 35gProtein: 3g

Even More Pudding Cookies:

Soft and Chewy M&M’s Cookies — These big, bakery-style cookies are very soft, slightly chewy, buttery, and loaded with M&M’S and chocolate chips.

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

Mounds Bar Chocolate Chunk Cookies — These big, thick, bakery-style cookies are pillowy soft in the interior, slightly chewy at the edges, and are loaded with chocolate chunks and hunks of Mounds Bars.

Oreos and Sprinkles Chocolate Chip Cookies — The cookies are loaded with Oreos, sprinkles, chocolate chips, and are adapted from my favorite recipe for chocolate chip cookies.

This is a repost of this 2014 recipe, and while I’ve made many other chocolate chip cookies since then, these particular cookies are some of my absolute favorites.

548 comments on “The Best Chewy Chocolate Chip Cookies”

  1. Wow, really really good. I suck at baking, cause I’m a 33 guy. But these turned out way good. And was impressed with my skillz and how gournet looking and tasting they turned out. Super dank. I figure you prolly can’t leave out the two hour dough chilling partncauee they would loose form.

  2. Cookies are just as good with gluten free flour! :)

    • Wow, really really good. I suck at baking, cause I’m a 33 guy. But these turned out way good. And was impressed with my skillz and how gournet looking and tasting they turned out. Super dank. I figure you prolly can’t leave out the two hour dough chilling partncauee they would loose form. In

      Rating: 5
  3. Hi Averie! These cookies are INCREDIBLE! One question–for refrigerating the dough, is it possible to refrigerate in one large ball or will that effect the overall bake. Thanks:)

    Rating: 5
    • Thanks for the 5 star review and glad that the cookies are incredible!

      No don’t refrig in one big ball because you will be trying to chisel off rock hard dough and it’ll be a crumbly mess that is unnecessary and avoidable if you do as indicated.

    • These cookies were AMAZING!!!! I altered the recipe slightly by using browned butter that I let cool down enough to be warm to the touch. I also used a combination of semi sweet chocolate chips and white chocolate chocolate chips. I also added extra vanilla flavoring. The brown butter gave the cookies a decadent flavor and both the white and semi sweet chocolate worked amazingly well together. I couldn’t wait for the dough to chill so I made three cookies before cooling the dough as a test run. They were nice and chewy in the middle and slightly crisp around the edges. They baked up nice from the rolled balls and were not flat at all before refrigeration so I’m positive they’ll be even better after the cooling process. HANDS DOWN MY NEW FAVORITE CHOCOLATE CHIP COOKIES!!!!

      Rating: 5
  4. I’ve never been much of a baker and have never been able to master chocolate chip cookies, until now. This recipe is phenomenal and I definitely appreciate all your tips and tricks. They definitely make The best cookies!

    Rating: 5
  5. My cookies didn’t spread out like they should have. And I can barely taste any vinilla in them. What did I do wrong?

    • Over-floured the dough, i.e. added a bit too much. Stiff overfloured dough will not spread easily. That’s my hunch.

      Not enough vanilla and/or low quality vanilla. I would add more or upgrade to a better quality one.

  6. This is the best recipe I have tried so far! This last time I experimented with gluten free flour and they were just as delicious! The texture is a bit different and they don’t brown as much but over all the flavor is the same. I was very happy and will make them gluten free from now on! Thank so much for sharing :)

    Rating: 5
  7. They look incredibly soft and chewy!! I think there is nothing better than the classic chocolate chip cookie. And you nailed this recipe! Thanks for sharing.

  8. So confused. Just made these and they stayed balls even after cooking. I thought mixing the butter and sugars and egg for 4 minutes seemed long, and I think that messed them up. They are basically like balls of cookie dough. I thought the dough seemed pretty dry as well. Bummed.

    • What you just described is a classic sign of overflouring the dough. Make sure when you measure flour you use a light hand and do not pack the flour in. Less flour and the dough will not be dry and it will spread out like normal cookies.

  9. I made these a while ago for a party and they were such a hit! So delicious and packed with chocolate chips :) My sister said they were the best chocolate chip cookies she’s ever had, and I would agree! Thank you for such a wonderful recipe. I’m looking forward to trying more of your creations!

    Rating: 5
  10. Great recipe. Delicious cookies. They didn’t last a day.

    Rating: 5
  11. Hello! I am planning on making these this week but I was wandering if you know how long I should bake them for a 1-2 tablespoon cookie scoop?

  12. These were delicious. They did take longer to cook than the recipe called for – I probably had them in the oven for 15 minutes before they were ready to come out (and even then they were very delicate and difficult to transfer to a cooking rack). But I will definitely be bookmarking this recipe for later.

    Rating: 4
  13. I love this recipe so much!!
    These cookies are decadent, chewy, and oh so delicious! I used light brown sugar and salted butter.

    I highly recommend this recipe to any chocolate chip cookie lover!

  14. I am just making these cookies now and for some reason the cookie dough is extremely crumbly. I followed the directions, but am stumped. Any chance I can save them?

  15. I cannot count how many times I have made this recipe. Each time, as soon as my cookies come out of the oven and onto the wire racks, my sons devour them as if there is no tomorrow!I have made them for a fundraiser, 2 years ago, for my brother-in-law who was hospitalized for thyroid cancer. Everybody in my workplace loved them!They are so chewy and irresistible, and they look so pretty! I particularly followed your tip on strategically placing the chocolate chips so they would look nice after baking. I have made mine with milk chocolate chips as well as with M& M’s. Thank you so much for sharing your recipes!

    Rating: 5
  16. Is this recipe easily doubled?

  17. Thanks for the recipe! I made it and for some reason mine were flat, even after chilling the dough for 24+ hours. Do you have any guesses why that would happen?

    • Did you do everything that I suggested in this post, i.e. Silpat, King Arthur Flour? Check you baking soda too. Those would be my first things as to why cookies spread. Thanks for trying the recipe!

  18. My go to base for my “vanilla based cookie” I always can adapt this. Love love rave reviews. I have had a batch of dough in my fridge for 1.5 weeks (in Tupperware) I hate to waste!!!! I’m still going to make them and let’s just hope they’re still ok. Thanks Averie Oh and I’m getting your book !!!

    Rating: 5
  19. What if I don’t have pudding mix? Can you suggest what I can do instead?

  20. Hate to beat a dead horse but dangit…this recipe is FIRE! The cookies come out moist and like clouds they are so soft. I’ve made them with walnut pieces and they aren’t as soft but the result is still a fabulous cookie!

  21. Hi Averie. I baked these cookies last night and I don’t think they came out right. The cookies got hard after cooling. They weren’t really chewy and kind of dry. The chocolate chips didnt really seem to melt in the cookies either. I accidentally bought milk chocolate chips instead of semi-sweet. Do you think that affected them? Also I left the dough in the fridge overnight and it was really hard, should I have let it thaw out a little before baking? I really want them to come out perfect. What do you think?

    • I accidentally bought milk chocolate chips instead of semi-sweet. Do you think that affected them? = yes

      They weren’t really chewy and kind of dry. = probably overmixed the dough after adding the flour

      should I have let it thaw out a little before baking? = not necessary

      • Thanks so much for replying. I will try again with your tips!

      • Using milk chocolate chips instead of semi sweet should make no difference. I always use milk chocolate chips or chopped milk chocolate bars. Also since I don’t like to wait for my cookies, I almost never refrigerate the dough. The reason your cookie goes flat is because you’re over beating the egg. I mixed up the ingredients well except for the egg and the flour. Then I beat in the egg for about 30 seconds and hand mixed in the flour and chips. The cookies were thick and chewy with no Refrigeration.

  22. These are my go to cookies for EVERYTHING! This recipe taught me how crucial it is to refrigerate the dough and under bake a bit!!

    Rating: 5
  23. If I only gave a sugar free vanilla pudding, do you think it’ll be ok?

  24. I met my in-laws 2 years ago and I decided to bring them these cookies and they were a HIT! Now this is the only chocolate chip cookie recipe I use. Thank you Averie!!!

    Rating: 5
  25. By far the best chocolate chip cookie recipe I’ve ever tried, and I’ve tried a BUNCH. People rave over these for days and days. Is there a particular way that you would recommend storing the baked cookies in the freezer? Someone has asked me to make them some to enjoy over a 2 week period, and I know they’ll be dry after 5 or so days, so I was thinking maybe a freezer bag? Just curious what your thoughts are.

    Rating: 5
    • Thanks for the five star review and glad this is the best chocolate chip cookie recipe you’ve ever tried! I would say honestly it’s best to freeze the balls of dough and bake those off a couple at a time than it is to freeze already baked cookies. But if you still want to go that route, yes freezer bag is what I would do as well.

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