The Best Soft and Chewy Chocolate Chip Cookies โ 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 Iโm going to stuff with add-ins or candy, thatโs 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.
Itโs 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 โ 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. Itโs 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.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! ๐
Go Ad Free
The Best Chewy Chocolate Chip Cookies
Ingredients
- ยพ cup unsalted butter, softened (1 1/2 sticks)
- ยพ cup light brown sugar, packed
- ยผ 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 โcook & serveโ
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- one-12 ounce bag, 2 cups semi-sweet chocolate chips (I use Trader Joeโs)
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 theย 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 aย 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 aย Silpatย or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet)ย 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; donโt 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 donโt use a rack.
Notes
- *Tip โ 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.
ยฉaveriecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Pudding Cookie Recipes:
ALL OF MY PUDDING COOKIE RECIPES!
Cream Cheese White Chocolate Chip Cookies โ 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 โ These big, bakery-style cookies are very soft, slightly chewy, buttery, and loaded with M&MโS and chocolate chips.
Quadruple Chocolate Soft Fudgy Pudding Cookies โ For true chocolate lovers, these super soft cookies are loaded with chocolate!
Mounds Bar Chocolate Chunk Cookies โ 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 โ 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 โ 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 Cookiesโ You wonโt miss the butter at all in these coconut oil chocolate chip cookies! Theyโre 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 just love how gooey your cookies always look!! Your photography and baking talent always make me smile! :)
I appreciate all your compliments about my pics…thank you for the confidence boost :)
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 :)
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!
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!
Thanks for the glowing compliments, Lacey! I appreciate it :)
These chocolate chip cookies look amazing! Approximately how much would they cost to make? (:
YUM!!! These chocolate chip cookies are perfection :)!
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?
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!
Pinned! You always have the best cookies.
Thanks for the pin & the compliment!
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.
6th picture down, that’s the smoothed out raw dough with chips on top.
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.
https://maryannekavjian.com/2014/02/23/baking-with-friends/
That recipe has served millions well, but…I agree, I like other recipes better :)
WOW, these look so delicious!! I wish I could grab a couple of these cookies right off the screen! Thanks for sharing and pinned! :)
Thanks for pinning!
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?
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.
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! ;)
amazing looking! Hope you had a great weekend
Oh my… I’m salivating just looking at these! I have pinned them and will be making them soon for sure.
Thanks for pinning :)
Love these gooey cookies! Pinning & sharing on FB :)
Thanks for the social media love :)
Just stop it! These are some of your best photos yet (and that is saying something!)!! I obviously need to move this recipe to the top of my C.C Cookie list because if you say it’s the best, then it probably is…And that is just a little something I’ve learned ;-)
Pinned (twice…just for good measure)
Thanks for pinning twice! and the photography compliments!
You always have the best cookies recipes. Love these.