Classic Chocolate Chip Cookies
Soft brown sugar cookies are loaded with chocolate chips and baked to golden perfection in this simple and delicious recipe.
Ingredients
- 2 sticks butter unsalted, room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 pckg vanilla pudding mix 3.40 ounce box
- 2 tspn vanilla extract
- ½ tspn salt
- 1 tspn baking soda
- 2½ cups flour
- 2 cups semisweet chocolate chips I used one cup of chocolate chunks and one cup of chips.
Instructions
- In a mixer, add room temperature butter and both sugars. Mix on medium high until creamy.
- Scrape down sides of bowl then add in eggs and egg yolk.
- Mix on medium high for 5 minutes or until the mixture is light and creamy.
- Add vanilla extract and salt, mix to combine.
- Sift flour and baking soda in a bowl, then add to the mixer on low speed along with the package of vanilla pudding. Mix until the dough just comes together.
- Add in chocolate chips and mix for a few turns until combined. Do not overmix.
- Remove bowl from mixer and remove the paddle attachment. Mix the dough with a spatula to make sure the bottom is mixed well and the chocolate chips are distributed evenly.
- Preheat oven to 375*F.
- Using a 3 ounce cookie scoop, portion 9 scoops of dough per baking sheet. These cookies will spread slightly during baking so make sure to leave a 2 inch space between the dough.
- Bake one batch at a time for 10-12 minutes or until golden brown.
- Cool cookies on pan for 5-10 minutes. You can place additional chocolate chips on top of the cookies as they cool for a picture perfect cookie.
- Transfer to wire rack to cool completely. Enjoy!
Notes
These are classic, soft, chocolate chip cookies. The addition of the pudding mix adds more vanilla flavor and keeps these cookies soft and fool proof. These cookies will last up to a week in a covered container, but I doubt they will make it that long!
You can make these smaller by using a one ounce cookie scoop and baking for 7-9 minutes. You can also make them larger by using a four ounce scoop and baking them for 12-15 minutes.