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.
Stay Soft Chocolate Chip Cookies
- 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
- 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.
- 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.