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
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!
These cookies look amazing!!! Can the dough be frozen or refrigerated so that all of them don’t have to baked on the same day?
Hi Leona – yes, it can! We refrigerate the dough all the time, then bake as needed. We’ve kept in the fridge up to 4 days with no trouble. I have not personally tried freezing this dough to say for certain, but I strongly suspect it would be fine in the freezer for 2-3 months. It may be easier to form the dough into balls first, then freeze the balls, and bake as desired, just adding a few minutes to the bake time. Thanks so much for stopping by, I really hope you enjoy these!
Thank you!!! I made these last night and they taste amazing!! They’re even better the next day!
I’m so happy that you like them, Leona – and I really appreciate you coming back to let me know! Have an extra today for me with a tall glass of milk! 🙂
Eating the dough with the spoon right? That what i say is (and my kids) is the best part of making cookies!
Agreed with you there, all the way! 🙂
I’m having major cravings looking at these cookies right now. They look lovely!
Thanks so much, Jenni!
Nothing beats a chocolate chip cookie and the world could never have too many recipes for them! Love this.
So true! Thanks, Debs, for stopping by!
So funny seeing this today. My son and I were just talking about making cookies last night. Will have to save your recipe for our cooking baking adventure.
Sounds like it’s kismet – I see cookies in your future! 🙂
The pudding is a clever idea for those who prefer their cookies soft! (Is’t it good to have a choice?) Chocolate chip cookies are such a classic, but at the same time can be varied to taste – win-win!
Absolutely, Anne! I love all chocolate chip cookies, and it is wonderful to be able to do them many different ways. 🙂
I have not had a chocolate chip cookie in so long! These lovely cookies are calling my name. I love the chocolate chip to cookie ratio being high… it’s all about the chocolate IMHO. That blue board is stunning!
Thanks so much, Tamara! Agreed on the chocolate, and yes, Erin @ The Wooden Skillet really does a nice job with the backdrops!
There is nothing better than a great chocolate chip cookie. It has been a favorite because the taste is outstanding. Your cookies look like they have the perfect texture and amount of chocolate chips.
Thanks so much, Marisa!
My husband absolutely loves soft chocolate chip cookies like these! I’ll have to make these for his birthday next week. So yummy!
Hi Christine – fantastic! I hope they make his day extra delicious! I’d love to know how they turn out for you!
Holy moly! These cookies look FABULOUS! I love that they stay soft! And yes, one simply must use the whole bag of chocolate chips in one’s cookies, mustn’t one? I can’t wait to make your delicious cookies! And for the record, I think your photos are all that, and then some. 😉
Yes! I mean, why save just a few? 🙂 Thanks so much, Elaine, you are too too kind. The photography is turning out to be one of my favorite parts of this whole journey, which is quite the surprise to me!
Putting pudding into your cookie mix is pure genius. I also completely agree that there’s no such thing as too many chocolate chips in a cookie. These would definitely be great for shipping to a friend, or family member, deployed overseas. Of course, if the cookies are in our house for long, they won’t last long,
Yes – these are terrific for shipping! Reasonably sturdy and they stay soft so well. Thanks for stopping by, Patti!
These cookies look practically perfect! Pudding transforms some cakes, so why not cookies?! Such a good idea. I’m pinning this one to try!
Thanks, Rachel!
Oooh – i love a good recipe reshoot! These look absolutely irresistible! Love the addition of a secret ingredient to keep them pillowy soft even after day 1 🙂
Thanks so much, Ashley!
Did you paint that board blue yourself? Also love the pictures! As a fellow cookie monster I am happy to try these 🙂
Hi Jenny! Sadly, no – I only wish I were crafty in that way, ha! I ordered it from fellow food blogger Erin – her Etsy shop is at https://www.etsy.com/shop/TheWoodenSkillet. I got this blue board and a white one, and am super happy with both!
These look absolutely perfect! I’m totally a soft and chewy cookie fan so this is my kind of recipe!
I just want to eat this straight from the bowl, is that bad of me? The way you used instant vanilla pudding mix is genius
First – I think your photos of these cookies are gorgeous and that blue background is too. I was admiring (and coveting!) it before you mentioned reshooting these or where you got it!
Second – YES, hands down, you can never have enough chocolate chips 🙂 And soft chocolate chip cookies are my favorite chocolate chip cookies! 🙂
The blue board looks great! and those cookies – what can I say? I am drooling here! 🙂
These sound like the perfect kind of cookies. If you’re going to have cookies, they surely have to be like this, with that delicious gooey centre. Perfect with a cup of coffee for a break worth waiting for.
Soft chocolate chip cookies are so hard to come by. These are beautiful.
These cookies look so soft and chocolate-y! Yum!
Oh Monica, now I’m going to be dreaming about melty and chewy chocolate chip cookies for the rest of the night! These look ah-mazing! And your photos are gorgeous. Pretty sure I need to make these when I get back from my trip over the weekend, because you’re right: nothing beats the smell of chocolate chip cookies wafting throughout the house 🙂
You’re too kind, Dana! Absolutely whip up a batch when you get home – they make everything that much better. 🙂
I think all cookie problem can be solved by eating them all at once. I think that’s really the only way ti should be done, honestly. I’ve never tried pudding mix in cookies, I love the idea!
Haha… I really like the way you think, Danielle!
I would have never, ever thought of using a pudding mix in these cookies. Great idea to keep them soft! Although, I must admit, I’m the opposite of you… I love a good chocolate chip cookie but for me, there is such a thing as too much chocolate. ha!
Hi Katie – glad you like the pudding idea! I do understand about the chocolate and will say, to each his own! If you come to my house I promise to separate the ones with relatively less chocolate and set them aside for you. 😉
I am in the middle of going back through my old posts and reshooting them — thanks to much improved photography skills as well… LOL! Love the sound of these cookies — with pudding in the dough – dangerous to my skinny jeans, though. I have no self control!
Glad I’m not the only one! Generally speaking, I’m not taking down old pictures, just reposting and putting up new ones, in large part because one of the things I enjoy and derive a lot of inspiration from is seeing how other bloggers’ photo skills and styles have evolved over time.