Every good baker needs a classic chocolate chip cookie recipe in his/her arsenal. Honestly, I think every crappy baker needs one too. Because there’s nothing quite as satisfying as a warm, gooey chocolate chip cookie! But if you really struggle with baking, you can always sign of for a cookie subscription!
I have made some pretty amazing desserts over the years, and I still get asked to bring these chocolate chip cookies most places! Which is definitely not a bad thing, because they make SO many that it’s great for parties or school functions.
Why Do You Use Vanilla Pudding in Cookie Recipes?
It keeps them fresh longer! This is a trick I learned many, many years ago and at first I doubted it. I had always followed the Nestle Tollhouse Chocolate Chip Cookie recipe, so it was hard for me to stray from it.
But these chocolate chip cookies with vanilla pudding not only taste very similar to the Nestle version, but they last longer too. Which is great if you’re making them for a party or somewhere that you want to get them done a day or so ahead of time.
I do want to be very clear, though, that you use the dry pudding mix straight from the box. You do NOT make the pudding as the box directs. I’ve had some people come back and tell me that’s what they’ve done and I have so much trouble not shaking my head right in front of them. DRY pudding mix gets added right to the cookie batter!
Chocolate Chip Cookies with Vanilla Pudding Mix
- Refrigerate your dough for about 30 minutes before you bake the cookies.
- Start baking right away, because who has time for all that??
I’ve done both and honestly, the only time I notice a huge difference is when it’s really hot or humid out. The point of refrigerating your dough is because then it doesn’t spread as much when you’re cooking it. Your cookies will stay nice and fluffy. If it’s a hot, humid day, this can make a big difference so go ahead and plan on refrigerating the dough first. If it isn’t, I bake right away and take my chances.
You want to preheat your oven to 375 and use non-stick cookie sheets. Drop your dough by spoonfuls onto the cookie sheets and then bake for 8-10 minutes. I like my cookies really gooey, so I nearly always remove them around 8 minutes.
They’ll look like they’re just starting to get golden brown around the edges and might still look a little uncooked in the middle. I pull the sheet out them and let them finish cooking for a few minutes on the hot cookie sheet before moving them to a cooling rack.
Can You Freeze Chocolate Chip Cookies?
- Place uncooked chocolate chip cookie dough on cookie sheets and place in the freezer for about 30 minutes or until frozen solid. After you flash freeze them, transfer the cookie dough balls to a freezer bag. When you’re ready to cook them, you can just remove a few cookie dough balls at a time or bake the whole batch. Just set the frozen cookie dough batter on a cookie sheet, let thaw for about 20-30 minutes and then cook like the recipe directs.
- The second option is to bake the cookies according to the recipe. Once the cookies are completely cool, flash freeze in a single file on a cookie sheet. Once frozen, transfer to a freezer bag and then you can just pull one out at a time when you get a sweet craving!
Chocolate Chip Cookies with Vanilla Pudding
These cookies stay soft and gooey for so long! A classic chocolate chip cookie recipe that makes a huge batch and stays fresh for days!
- 4 1/2 cups flour
- 2 tsp. baking soda
- 2 cups butter or margarine (softened)
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 2 3.4 oz. packs Instant vanilla pudding mix
- 4 eggs
- 3 cups chocolate chips
- Preheat oven to 375 degrees. Mix together the flour and baking soda and set aside
- Cream butter and both sugars together. Beat in the pudding mix until blended.
- Add the eggs one at a time, mixing well after each addition. Blend in the flour mixture gradually just until combined. Stir in the chocolate chips.
- Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for about 8-10 minutes or until edges are golden brown.
Tips: I always try to leave enough time so that after I make my cookie dough, I can refrigerate it for an hour or so before I bake the cookies. This helps the cookies stay more round and fluffy and they won’t spread out as much as a room temperature dough will. It’s not a necessary step, but can make a difference.
I take the cookies out at about 8 minutes. Sometimes they don’t look completely done, but just let them sit on the pan for a couple minutes and they’ll finish cooking a bit and firm up. They are so ooey gooey this way!