Top Secret Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies
I love to bake almost anything, but these cookies might be my favorite concoction ever. In life. There’s something so satisfying about a chocolate chip cookie, warm and gooey from the oven. And I’m going to put it out there – I am a soft cookie girl. It’s a polarizing topic, but you won’t find any hard or crispy cookies in my kitchen. I like to bake these until they’re just firm enough that they won’t fall apart when you pick them up. The cookies stay tender and soft for days in a container, and will please any crowd. The proof (and the secret ingredient) is in the pudding!

Ingredients

2 sticks butter, softened
1 cup brown sugar, packed
1 package instant cheesecake pudding mix (I used Jell-o brand)
2 eggs
1 tsp. almond extract
2 cups flour
1 tsp. baking soda
1 bag semi-sweet chocolate chips (12 oz)

Preheat oven to 375° F. In a large bowl, mix together brown sugar and butter until sugar is fully incorporated. I like to mix up these cookies by hand, because I think it keeps them from being over-worked. They come together pretty quickly with a simple rubber spatula.

Mixing the cookie dough batter

Next stir in the pudding mix. This is the key element to the cookies: cheesecake pudding. It sounds crazy, I know. But you don’t taste the cheesecake part, and the pudding mix keeps the cookies super soft. I’ve tried other puddings to mix in, such as coconut and white chocolate, but cheesecake is the best. Don’t question it.

The Secret Ingredient

Add the eggs and vanilla. Once mixed, add the flour and baking soda in as well. Fold in the chocolate chips until evenly distributed. If you put in more chocolate chips, you won’t get any judgment from me. I mean, is there such a thing as too much chocolate in a cookie? I think not.

Cookies on the baking sheet

Drop tablespoon-sized balls of dough on a cookie sheet and bake until the first hint of golden brown appears on the tops, about 8-10 minutes. Let the cookies sit for 20 minutes to firm up before removing them from the cookie sheet. Gobble them up! Warm or cooled, these are bound to be one of your new favorites.

Chocolate Chip Cookies

Keep Connected,

Caroline

Check out some of my other baking adventures here:
Sugar Cookie Peach Cobbler
Bacon Cheddar Zucchini Scones

Top Secret Chewy Chocolate Chip Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 40
 
Ingredients
  • 2 sticks butter, softened
  • 1 cup brown sugar, packed
  • 1 package instant cheesecake pudding mix (I used Jell-o brand)
  • 2 eggs
  • 1 tsp. almond extract
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 bag semi-sweet chocolate chips (12 oz)
Instructions
  1. Preheat oven to 375° F
  2. In a large bowl, mix together brown sugar and butter until sugar is fully incorporated
  3. Next stir in the pudding mix.
  4. Add the eggs and vanilla.
  5. Once mixed, add the flour and baking soda in as well.
  6. Fold in the chocolate chips until evenly distributed.
  7. Drop tablespoon-sized balls of dough on a cookie sheet and bake until the first hint of golden brown appears on the tops, about 8-10 minutes.
  8. Let the cookies sit for 20 minutes to firm up before removing them from the cookie sheet.