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!!
Chewy Chocolate Chip Cookies…With Pudding!
These really are my new favorite soft and chewy chocolate chip cookies. Now, that’s a big statement because I haven’t cheated on this recipe in years!
I’ve used the base of that cookie recipe for Twix Bar Cookies, Snickers Cookies, M&M’s Cookies, S’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 big, chewy chocolate chip cookies . Spoiler: these sot and chewy chocolate chip cookies are made with vanilla pudding mix!
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 gooey chocolate chip cookies are the top dog.
I can’t wait for you to try them and let me know if you agree.
What’s in These Chewy Chocolate Chip Cookies?
These gooey chocolate chip pudding 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, soft and chewy chocolate chip cookie.
Here’s what you’ll need to make the absolute best chewy chocolate chip cookies:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Instant vanilla pudding mix
- Baking soda
- Salt
- Semi-sweet chocolate chips
How to Make Chewy Chocolate Chip Cookies
To make truly soft and 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.
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.
Tip: The secret to making the best chewy chocolate chip cookies is keeping them a touch underbaked. I think that’s the secret to most good cookies!
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 Cookies, Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies, and Quadruple Chocolate Soft Fudgy Pudding Cookies and I wanted to create a classic chewy chocolate chip cookies recipe with it.
This chocolate chip pudding 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.
Do I Have to Freeze the Cookie Dough?
As with all my cookies, you must chill the dough before baking these chewy chocolate chip cookies with vanilla pudding mix. 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.
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 chocolate chip cookies with vanilla pudding gluten-free that works for you, please let me know in a comment below!
Can I Add Extra Mix-Ins?
I’m sure you can! These thick and chewy chocolate chip cookies can be loaded up with chopped nuts, M&M’s, chopped candy bars, and more. Just be sure to add no more than 2 cups of mix-ins total.
How to Store Chocolate Chip Cookies
These chocolate chip cookies with pudding can be stored at room temperature for up to 1 week. You can also freeze the baked cookies for up to 6 months. I like to reheat frozen cookies in the microwave or oven so the chocolate chips become gooey.
Tips for the Best Chewy Chocolate Chip Cookies
Tip 1: The big, chewy chocolate chip 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.
Tip 2: 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.
Tip 3: 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.
A few more tips and tricks for making the best 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.
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The Best Chewy Chocolate Chip Cookies
Ingredients
- ¾ cup unsalted butter, softened (1 1/2 sticks)
- ¾ cup light brown sugar, packed
- ¼ 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)
Instructions
- 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.
- 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.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
- 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.*
- 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.
- 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.
Notes
- *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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Pudding Cookie Recipes:
ALL OF MY PUDDING COOKIE RECIPES!
Cream Cheese White Chocolate Chip Cookies — These soft and chewy white chocolate chip cookies use two special ingredients to achieve their pillowy texture: instant pudding mix and cream cheese!
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.
Caramel-Stuffed Quadruple Chocolate Cookies — The cookies are thicker, bakery-style cookies that are bold and rich, and are oozing with melted chocolate and stuffed with Rolos.
Coconut Oil Chocolate Chip Cookies— You won’t miss the butter at all in these coconut oil chocolate chip cookies! They’re so soft and ever so slightly chewy. Dangerously good!
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.
I only have butterscotch pudding.
What do you think???
You will have butterscotch choc chip cookies then. I love butterscotch so think that sounds great.
can i bake the cookies right away take it out from fridge? or need to wait until its in a room temperature?
Yes bake straight out of the fridge – that’s the whole point of chilling them is to have chilled dough going into the oven.
I was so excited to try these, I had pudding cookies when I was a kid and they were so good.
I did exactly as you directed, made sure my butter was softened ( I left it out over night) my dough was still dry. It was also a little longer in bake time. Just wondering what could of happened?
It’s easy to accidentally over-flour dough which I am guessing what you did. Next time start using 1/4 cup less than the recipe calls for and evaluate if you think you need the full amount based on how you measure it, your exact brand of flour and how it interacts with the other ingredients, etc.
I am ready to make your best soft and chewy choc chip cookies but i noticed that there is a recipe for easy soft and chewy choc chip cookies? Which one do you like better? I want to make the best ever!!!
These are really delish – I think you will love them! I have tons of recipes for CCC’s and it’s hard for me to pick a favorite but you can’t go wrong with these!
My butter was a little on the cooler side and it dried out a double batch of cookies I was making for my son’s classroom. Such a waste! Make sure your butter is TRULEY softened before making these cookies. ?
With baking, especially cookies above all, nicely softened butter is definitely necessary.
Thank you for sharing this recipe! My husband devoured all but 2 cookies! I baked 8! This recipe is a definite keeper. ?? This recipe is so easy! I followed the recipe exactly as written and they are delicious. I even have some in the frig to bake up when hubby comes in tonight. . He ask me to wait till he got home to bake them. . LOL! Again, thanks for posting.
Thanks for letting me know these are a huge hit with you and your hubby! Glad you’re loving them!
I love your recipe. Me and my son make these cookies every year for Santa. I bad a batch tonight and just realized I forgot the brown sugar. I already molded them and they are sitting in the fridge so I really don’t want to add it. How do you think it will come out without it?
It’s hard to say. If it was just 1/4 cup I would say probably okay. But 3/4 cup, I am thinking they are not going to be sweet enough and may be dry too.
Hello, am I using 1 egg or 4 eggs? I see it listed both ways. Thanks.
There is clearly 1 egg stated in the ingredients section. Not sure where you are getting 4 from.
i can’t find the pudding mix at my area :( . the pudding is use to make the chewy of the cookies right ?
Yes it adds a lovely texture, both soft and chewy. I have other cookie recipes in the Related Recipes section in the post that you may want to try that don’t use pudding mix. In this recipe, if you omit it, not sure what will happen.
I can’t tell you how many times I have made this recipe. Best ever!
Thanks for trying the recipe so many times and glad you agree that they’re the best ever!
This is by far the best chocolate chip cookie recipe. The cookies stay so soft and taste delicious. The vanilla really comes through! Everyone asks me for this recipe!
Thanks for trying the recipe and glad you agree these are THE BEST and that everyone asks for the recipe!
I found your recipe easy to follow and I made the cookies exactly as directed. The dough was very tasty. As I added the chocolate chips, I thought, “My! That’s an awful lot of chocolate chips!” I am a chocolate lover, especially semi-sweet chocolate, so I gave it a try. However, this was too much even for me! The cookies were quite good, except I could only eat one half of a cookie. Way too rich with all that chocolate. Next time, I will try using about 6 oz. of chips. I got sixteen cookies from the recipe. 12 oz. of chips = too much for 16 cookies in my opinion. Thanks for sharing your recipes.
Generally speaking most average chocolate chip cookie recipes have about 2 cups, or 12 ounces of chips but if you feel that’s too much, of course reduce to taste. My recipe yields 16 cookies, or so, because they’re on the bigger size. Many people could get 24-30 out of this recipe based on the size they shape their cookies, which is smaller than I tend to do. In that case you’d probably have no problem finishing a smaller-sized cookie. Thanks for trying the recipe.
What changes would you make for high altitude?
Not sure because I don’t live at high altitude but the King Arthur Flour website has great info on this.
These cookies are amazing! I was super excited to make them because I love all of your recipes. I ended up not having the instant vanilla pudding and instead used 2 tablespoons if cornstarch. They are so incredibly thick and taste! I’m really really impressed that they tasted as good as they did without the pudding mix and I’m excited to try them with the pudding mix next time
So glad that 2 tbsp of cornstarch did the trick and that these came out great! LMK how the pudding mix version compares!
I want to make monster cookies with this recipe, how much oatmeal can I add to this and peanut butter ?
I’m not really sure because I’ve only made the recipe as written.
These cookies are a HUGE hit in my house! But…my daughter is asking for a cookie cake for her birthday. My husband insists I use this recipe. Do you think I could do that? If so, do you think any changes would need to be made with baking temp or time? Thanks!
I haven’t ever made this as a cookie cake but Google: cookie pie Averie.
There’s a Triple PB one and an M&M one that are both AMAZING.