If there is one dessert guaranteed to go over well in my household, it’s a classic, chewy chocolate chip cookie.
This recipe has become my go-to because it reliably produces a delicious result, mixes up super quickly, and uses only items I consider pantry staples. (I do keep a stock of instant vanilla pudding mix on hand expressly for the purpose of making these at a moment’s notice.) There are a few other chocolate chip cookie recipes that I personally like, as well, but this is the one my husband always requests.
I have probably made these hundreds of times, which also helps with the speed factor, since at this point I have the recipe very nearly memorized.
Classic, Chewy Chocolate Chip Cookies
Yield: About two dozen medium-sized cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup white granulated sugar
1 (3.4 oz) package instant vanilla pudding mix
1 tsp. vanilla extract
2 cups semisweet chocolate chips (or just use the whole bag, like me!)
Preheat oven to 350 degrees F.
Sift together flour and baking soda in a small bowl; set aside.
In the bowl of a stand mixer, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended, followed by the eggs and vanilla. Scrape down the sides of the bowl at least once to blend thoroughly, then add in the flour mixture just until incorporated. Stir in chocolate chips by hand.
Drop cookies by rounded spoonfuls onto baking sheets and bake until light golden, about 10-12 minutes. Cool for about 5 minutes on trays, then remove cookies to wire rack and try not to eat them all at once.