Stay Soft Chocolate Chip Cookies
Thick, pillowy cookies stuffed full of chocolate chips that stay incredibly soft for days – if they last that long! Perfect for a quick dessert, making ahead, or shipping off to brighten a loved one’s day.
Is any food item as universally-appreciated as a thick, chewy chocolate chip cookie? If so, I have yet to come across it. Just the smell of these wafting from the oven is enough to make you feel cozy and cared for. There’s a reason realtors often put plates of cookies out during an open house – it instantly makes the house feel more like a home.
This recipe is not new to the blog; in fact it’s one of the very first posts that I shared – even before the blog focused on food. But since then I’ve simplified the recipe even more and dramatically improved my photography skills. (Which is not to say that these photos are all that. Rather, it’s to say that my photos used to be far worse. Ha!) So I thought these beauties deserved a new and improved post of their own.
I mean, just look at that dough. I have to hold myself back from eating it all with a spoon.
Sneaking a tiny bit hasn’t hurt me yet. I know, I know, I shouldn’t. But I do. I even usually set a spoonful aside in the fridge for hubby to snack on later. I know, we’re so dangerous. Shhhh. Don’t tell.
Now for a few words on what differentiates this recipe.
This is my husband’s absolute favorite, because the cookies are so soft and STAY that way. The reason? It’s not really magic, unless you consider putting instant pudding mix in the dough magic. Just like in these charming M&M cookies, the pudding mix keeps everything ultra-soft and chewy.
They are also incredibly, absurdly fast and easy to make. No sifting, no chilling, no multiple bowls, etc. Of course it’s fastest to whip up the cookie dough with a stand or hand mixer, but you can easily mix everything by hand, too. Simple.
And good. Oh, so good…
I also like to use a lot of chocolate chips – a full 12 ounce bag in each batch. See below for evidence: too many chocolate chips is not a thing.
Full disclosure: these “stay softs” do have to compete against this recipe for thick and chewy chocolate chip cookies, which remains my personal favorite. The “thick and chewy” recipe does have a couple strikes against it, however. First, that dough takes a little more work to shape into balls. More work = more wait time before consuming cookies. 🙁
Also, the “thick and chewy” cookies are to die for straight out of the oven, but tend to get very slightly stiff after a full day or two. (I solve this by eating all of them at once, which I cannot recommend in good conscience.)
In contrast, these “stay softs” will be as tender as the moment you pulled them out of the oven even after several days. This makes them ideal for packing or sending off with a loved on on a trip, or sending in a sweet little care package.
On a final note, how gorgeous is the deep blue color of this backdrop!? I’m a little obsessed. I just ordered this as well as a white board from Erin, who blogs at The Wooden Skillet and has an Etsy shop here, and am thrilled with them both.
Enjoy!
Stay Soft Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks, 227 grams) unsalted butter , at room temperature
- 3/4 cup (160 grams) brown sugar , light or dark, tightly packed
- 1/4 cup (50 grams) granulated sugar
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (270 grams) all-purpose flour
- 1 teaspoon baking soda
- 12 ounces semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (180 C).
- Using a stand or hand mixer, or by hand with a rubber spatula, cream the butter, brown sugar, and white sugar together until well-blended. Beat in the instant pudding mix, followed by the eggs and vanilla. Scrape down the sides of the bowl and beat until mixture is mostly even.
- Sprinkle the flour and baking soda over the dough, then mix just until they are incorporated. Stir in chocolate chips by hand.
- Drop spoonfuls of dough onto baking sheets and bake for 10-12 minutes, until the tops are lightly golden. Allow cookies to cool for 5-10 minutes on the baking sheets, then remove to a wire rack to cool completely.
- Cookies will keep well in an airtight container at room temperature for at least 3-4 days.
Notes
- These cookies freeze extremely well as dough balls for future baking. Just shape into balls, place on a baking sheet with a little space in between them, and pop into the freezer for about 30 minutes. That will flash freeze the dough balls, after which you can pile them together in a freezer-safe bag or container without them sticking together. Bake straight from the freezer as needed. Just add 1-2 minutes to the baking time!
- Adapted from this classic on allrecipes.com.
Nutrition Estimate
64 Comments on “Stay Soft Chocolate Chip Cookies”
May be my new fav choco chip recipe! Very easy to make, I used my stand mixer except to fold in the chips. I also used my cookie scoop and the cookies turned out smaller than the pics, but they’re yummy. Husband approved, too! The cooking time for my oven was 13 mins. I know I’ll make these again!
I can hardly wait to try these!! They look fabulous and I’ve been looking for a Big Soft chocolate chip cookie recipe for a long time. I’m going shopping tomorrow for the secret ingredient. Pudding! I’ll let you know how they turn out 😁👍🏻
These are the best chocolate chip cookies I have ever made, and in 40 years I have tried lots of recipes. I think its the pudding mix.
Amazing!
My cookies just cooled and my boyfriend already scarfed down 3. These came out absolutely delicious! I did follow tips from the other reviews and increased the measurements to 1 cup brown sugar and 1/2 cup white sugar. My cookies took about 14 minutes to fully cook and they came out perfect. Thank you so much for the recipe!
Thank you for leaving this wonderful review! So happy the cookies were a big hit for you!
Love the recipe but like to know what size cookie scoop you use?. After reading receipe and comments I adjusted sugar to one cup brown 1/2 cup white and doubled receipe using chocolate chips and pea butter chips. I used a 1 and 1/2 inch scoop and made 7 dozen cookies.
Hi Sheila! I usually use a medium cookie scoop (size 40, 1.5″ diameter). Your adjustments sound absolutely delicious. I will have to try this sometime with the peanut butter chips – my son would love that!
I was soooo excited to try these especially after reading all the great comments! Unfortunately when I made them they weren’t sweet and there was hardly any flavor. Others who tried them said how good they were, but to me they were bland. I wanna reattempt these with 1/4 more sugar and 1/2 tsp of salt. I’m hoping by doing that it’ll sweeten it up and bring out some flavor.
Hi Danielle, I’m sorry these didn’t turn out to your liking! I hope those additions make them more to your taste!
Hi 🙂
Do I HAVE to add the pudding mix? Would it make a huge difference if I don’t add them?
I have never left a comment on a blog but always use them to judge if I will use the recipes. The reviews were all SO right. These were incredible. All of my friends left with a goodie bag of extra cookies. Thank you for the recipe!
That’s so wonderful, Jamie, thank you for the kind words and taking the time to leave a comment! I also use them to judge whether I’ll use a recipe so know how much it helps from a reader’s perspective. 🙂 I’m so glad you and your friends loved the cookies. Have a good day!
OMFG! Yes the cussing is necessary, these are absolutely to die for chocolate chip cookies. They stayed chewy for 2 days left out on the counter simply covered with Saran wrap. Plus the entire house smelled of vanilla and chocolate for hours after baking them.
Haha – I hear and am with you 100%! Thank you so much, Trish. Your nice comment made my day. 🙂
I love this cookie
OMG – these cookies!! So I made them first as written and yet were amazing. I have since made them in different ways and they are great those ways too. I changed up the pudding and chips and they work out really well. I’ve done chocolate pudding with semisweet chips (also added cocoa powder and chocolate pieces) and butterscotch pudding and chips (used dark brown sugar). Very impressive cookies!! Thanks for sharing!
Marcy, I am loving the sound of those adaptations, especially with the butterscotch- that’s right up my alley! I’m so glad you love these cookies and am grateful you took the time to let me know- it makes my day!
Love these cookies. Can they be made into pan cookies?
Hi Avis! I haven’t tested personally, but I suspect you could make them as pan cookies, and just perhaps start testing for doneness around the 20 minute mark. Do you think you will try it? I would absolutely love to hear how they turn out, and I’m sure other readers would, as well!