Gooey Chocolate Chip Cookies
I'm convinced that one of the greatest things in life is a melt-in-your-mouth homemade cookie served with a tall, cold glass of milk. Can I get an amen?
A few years back, I discovered an interesting ingredient to take regular chocolate chip cookies to the next level. And I will never go back. The secret ingredient? Love, obviously. Just kidding—it's instant vanilla pudding mix! Who knew?
They're soft, moist, buttery, and the perfect balance of chewy/gooey/crunchy.
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated white sugar
One 3.5-ounce package instant vanilla pudding mix (not sugar-free!)
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
A pinch of salt
2 cups semi-sweet chocolate chips
- Combine in a large stand-up mixer the butter, sugars, pudding mix, eggs, and vanilla extract and beat on medium-high speed until creamed and well combined, about 4 minutes.
- While creaming the wet ingredients, mix the dry ingredients (flour, baking soda, and salt) together in a separate bowl.
- Scrape down the sides of the bowl containing the wet ingredients, and slowly add the in the dry ingredients while mixing on a low speed. Beat on low until dough is thick and consistent.
- Next, add in the chocolate chips and mix again until well combined.
- For cookies that are thick, fluffy, and well-shaped, it's best to refrigerate the dough (either in the large bowl or after you've scooped them into balls) for at least 2 hours, up to 5 days.
- Once dough is adequately chilled, preheat the oven to 375F. Very lightly spray cookie sheet with nonstick spray or line with parchment paper. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for 8-10 minutes, or until edges have set and tops are slightly undercooked and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 5 minutes before serving or transferring to baking rack or plate.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.