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 have made this recipe over 20 times! The first time I made them for my brother and his wife and they LOVED them. Then I made them for my husbands work party. They were such a success that they are now requested for any and all occasions. If you are giving these cookies as a gift don’t be surprised if they are soon after begging you to make more! Thank you for posting amazing recipes!
Oh wow, so glad to hear these are an ultimate favorite for you (and your family, friends, coworkers, etc.)! That’s great!! I really appreciate the high praise and the fact that you’ve made them 20+ times is just…amazing! Thanks for your support!
Hi I am in the process of making your cookies right now! I was wondering if I actually have to make the pudding mix before I add it into my mixer or do I just dump the dry mix into it!?
You just add it in with the flour like a dry ingredient.
WOW….oh WOW! Gosh these are the best darn cookies to ever come outta my kitchen and why oh why did I add a cup and half of walnut. Lord Jesus this is a sin before god…. Wow man my husband thinks I’m the sh*t. Thanks to you and thank you so much for blessing is with your recipe…. It will be place permantly in my recipe book. Thanks love your a blessing. WOW. SO YUMMY IN MY TUMMY
Glad these worked out perfectly for oyu and that they’re the BEST cookies to ever come outta your kitchen AND that your man is impressed :) Double win! Thanks for the great comment!
Amazingly yummy!!! Everything about them were perfect! Whipped up a double batch of cookie dough in the morning. Let them sit in refrigerator overnight. They baked beautifully and tasted as great as they looked. Thank you for my now “go to” cookie recipe!
Glad they came out just as great for you as they look in the photos and that they will be your new go-to cookie recipe!
Oh. My. Heavens. I made these tonight. I froze the dough for like a half hour because I needed cookies in my life tonight. I also used ener-g egg replacer because my hubster is allergic to eggs, added sliced almonds, and used half a bag of milk chocolate chips. These looked just like the ones in the picture- even using parchment paper. I suspect it worked because I didn’t use a real egg. They are amazing! I think I’ll add some coarse sea salt next time. Yummo!
So glad that you loved these and that they worked out great for you, even using egg replacer! Nice twists with the almonds and milk choc chips, and sea salt never hurts! Thanks for trying the recipe and making it your own!
Made these yesterday. They got a thumbs-up from everyone. My daughter even asked me where I got the recipe. I even bought the silpats you use and am so glad I did. The cookies looked just like yours. Many thanks.
I love comments and results like yours! Thank you for trying the recipe and you’re going to love Silpats. Your new BFF for all your baking! Thanks for trying the recipe and so glad it was a hit with everyone!
Just made a double batch of these so I could take them to everyone in my Physical Therapist Assisting program before a big week of tests!
I used liquid egg substitute and halved the chocolate chips. I chilled the dough for 3 hours and baked for exactly 11 minutes on a silpat. My cookies turned out as gorgeous as yours. I couldn’t believe how rounded, ooey and gooey they were, even the next morning. Everyone at school loved them, too.
That’s amazing that you use egg substitute and they came out perfectly! And halving the chocolate chips? You’re a better woman than me :) I need my chocolate…ha! Glad that these cookies will make you look like a star with your colleagues!
Do you leave the chilled dough on the counter a few minutes before you bake?
Do you take the chilled dough out of the fridge and let it sit on the counter for a few minutes before you bake?
I put it on the baking sheets while the oven preheats.
Thanks for the response! I didn’t see it and thought I did it wrong earlier since I used my iPad… sorry. I baked these last night and just as you said, put the dough on the baking sheets while the oven preheats and I feel like they are not fully cooked… are these cookies supposed to have a dense texture?
They are on the denser side, yes, but if you feel like they need a few minutes longer in your oven, by all means, bake until they’re as done as you like them. All ovens and baking sheets vary.
These are amazing cookies! I to used Gold Medal flour. Never have a problem. After reading the posts from folks stating their cookies were too runny, I think they may be over beating them. Could be they’re overheating the butter or not using *real butter. A good cookie dough should just be moist enough to hold your chocolate chips in place. Thank you for your wonderful recipe!
Glad the recipe worked great for you and that you love them, Judy!
Oops! Sorry…my comment should have said “store brand chips won’t cut it for me anymore.” =) I need to proofread!
I made these two weeks ago, and they were a HUGE hit! I used my large cookie scoop and got 15 beautiful cookies. My husband loves chocolate chip cookies, and he said these were his favorite cookie ever! Thank you for providing great recipes, and all of your tips and tricks!
Oh, I froze half of the batch on a cookie sheet before storing them in freezer back. I added one extra minute to the baking time, and they were perfect. I another batch tonight!
Thanks for trying these and glad they’re you’re husbands new fave choc chip cookie ever! What high praise!
Glad my tips and tricks, including freezing the dough, is working out great for you!
Averie,
Just wanted to give you another field report. I made another batch of these cookies last night using store brand chocolate chips. The cookies were still excellent, but I am now a believer in quality chocolate chips. My first batch I used Ghirardelli chips, and the chips were slightly larger and added to the bakery cookie experience. Like I said, the cookies were still amazing, but quality chips won’t cut it for me anymore.
On a separate note, my husband has now requested large, thick, soft, and chewy peanut butter cookies and oatmeal raisin cookies. (No, he’s not particular about his cookies at alllll.) =) I looked through some the peanut butter cookie recipes you already have posted, and I didn’t see any with cornstarch and/or pudding, so I wasn’t sure if any of those would be similar. Can you give me some suggestions if you have already made similar recipes. If you haven’t, feel free to experiment. =)
Thanks again for sharing your recipes!
Choc chips make all the difference! I swear by Trader Joe’s chips if you have a TJs, use those. They’re my faves! Ghirardelli are amazing too, so are Guitard. But yeah most store brand chips are fairly horrific. Lol
large, thick, soft, and chewy peanut butter cookies – these would fit that bill, leave out candy, choc chips, etc as desired. They’re all very soft. Chill your dough, use a Silpat, and they’ll be nice and thick.
https://www.averiecooks.com/2014/02/soft-and-chewy-triple-peanut-butter-cookies.html
https://www.averiecooks.com/2013/09/lofthouse-style-soft-peanut-butter-chip-sugar-cookies-with-peanut-butter-frosting.html
https://www.averiecooks.com/2013/06/reeses-pieces-soft-peanut-butter-cookies.html
https://www.averiecooks.com/2013/01/peanut-butter-chocolate-chunk-cookies.html
Oatmeal Raisin
https://www.averiecooks.com/2013/04/soft-and-chewy-oatmeal-scotchies-cookies.html Use raisins rather than butterscotch, love that dough base. I have an oatmeal choc chip cookie that will be published within the next 2-3 weeks, too. Amazing. Keep your eyes out for it!
LMK what you make!
Hi Averie, my dough looked kinda runny and soft. Is it supposed to be that way? I have yet to scoop it, instead I placed it in the fridge first. Kindly advise!
Thank you so much!
No it shouldn’t be runny and soft. It should be like normal cookie dough. If it isn’t, double check your measurements and that you did everything correctly. I would add more flour to bulk it up, up to 1/2 cup maybe depending on how runny it is…but I’ve never had this problem so can’t speak from experience.
Please HELP! I made a major mistake, I fear. I made the dough (yum) last night and put it in the fridge overnight. I just pulled it out and the dough is crumbly and dry. My biggest mistake was obviously using tin foil to cover it rather than plastic wrap because I didn’t have any in the house (I don’t cook/bake much so this is probably a rookie mistake). I wanted to send them out to my boyfriend in the morning so I really wanted to get them done and packed up ASAP. Any tips on what I can add to bring it back to a cookie dough consistency? Thanks!
Once you let dough, or any food dry out overnight in a refrigerator, it’s anyone’s guess if it can be saved. At this point the only thing you could do would be to probably press into a pan and bake as cookie bars if you think they’re too crumbly to bake as cookies.
I figured that might be the case, so I tried anyway and they actually pack together okay. I baked them and they’re DELICIOUS. They might not be the perfect consistency (for this recipe) but they’re soft with a bit of a crisp edge and they’re really really good. I’ll definitely make sure I use the plastic wrap next time. Thanks!
Great and glad you were able to save them and that they’re delicious!
What is the difference in using a sugar free vanilla pudding mix & a regular vanilla pudding mix? Can i add sugar in using sugar free vanilla pudding mix? Thanks!
There’s something about sugar-free that has a chemical in it that can adversely effect the outcome of the cookies. It’s beyond a taste thing. It’s a chemical reaction. It’s why you can’t make instant pudding with soymilk and have good results…chemical reaction situation.
Just made these a few hours ago and they have cooled now- AMAZING! I’ve never liked cookies because they were either store bought, or the homemade ones were too crispy. My mom’s favorite recipe has always been one on the back of the Toll House chocolate chip bag, but not for long! These will now and forever be my go-to cookies, thank you!!
I am so glad that these are your new favorite cookies and yes, the Tollhouse recipe is ‘fine’ but these are definitely my favorites! So glad they’re your favorites now, too!