Few things make me happier than a perfectly soft, gooey, freshly baked chocolate chip cookie. I have no interest in your chewy cookie, your crunchy cookie, or anything other than a cookie that melts in your mouth and breaks apart with ease, even when they’re a few days old. Hence? The Ultimate Soft Milk Chocolate Chip Cookie.
I like to consider myself somewhat of a cookie connoisseur. Mostly because that sounds better than, “Chick who eats an unethical amount of cookies,” and three years ago I began the quest to bake a cookie that would get eaten by someone besides myself in this house. If you’ve ever met my husband – my tall, skinny husband – you would know he is one of those rare unicorns of a person who is full of willpower and lacks a violent sugar tooth, meaning he can buy a candy bar and actually get HOME before he eats it. And to make it worse, he can even put that candy bar in the freezer and FORGET he put it there — unlike myself, who can barely make it out of the store before I’m covered in chocolate, wrapper pieces, and tears of shame. 😉
So when he INHALED the first batch and then asked for MOAR, I knew I had a winner – in fact, he purchased some store-bought chocolate chip cookies last week, and we ended up gifting them to a coworker because he just couldn’t enjoy them on the same level anymore, LOL.
Not only are these an amazing soft chocolate chip cookie, they’re also the perfect versatile cookie base. I change the mix-ins (white or milk chocolate, butterscotch chips, toffee bits, macadamia nuts, you name it), I change the pudding flavors, I even add a half cup of peanut butter for soft PB cookies. These are heavenly, and each holiday season, we literally bake hundreds to send home to everyone we love.
So go, get your OMNOMNOM on! 😉 Recipe below (makes about 3 dozen, depending on cookie size):
- 2 ¼ cup white flour
- 1 tsp baking soda
- 1 cup butter, softened/room temperature
- ¾ cup packed light brown sugar
- ¼ cup white sugar
- 3.4 oz package instant vanilla pudding mix (that’s the dry box – I use Jell-O because the store brand tasted… different)
- 2 eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup white chocolate chips
- ½ cup milk chocolate chips
- In small bowl, sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar.
- Beat in the instant pudding mix until blended.
- Stir in the eggs and vanilla.
- Blend in the flour mixture.
- Stir in the chocolate chips and nuts.
- Let the dough chill in the fridge for at least 1-2 hours.
- When ready, preheat the oven to 335 degrees.
- Drop cookies by rounded spoonfuls/small golf ball sizes onto cookie sheets.
- Bake for 10-11 minutes in the preheated oven.
- Remove immediately and let sit on cooling racks, not the cookie sheets.
On a side note, I mix everything by hand, and only “just” when it comes to the eggs and vanilla. The cookies also will not look “done” at 10 minutes but I promise they are! Cookies continue to bake even when they’re removed from the oven, so keep that in mind! If you feel your dough is a little too dry, feel free to add 1-2 tbsp heavy cream, and it’s wise to keep the dough cool and in the fridge when you’re not using it to load up your baking sheet. Why? The warmer the dough, the flatter and less soft the cookie.
TIP: You can also pre-ball these up and freeze them for when you just want a few cookies!