I was in the mood to make chocolate chip cookies so I checked out my “Sweet Treats” board on Pinterest and I found a recipe for the “Softest, Best Chocolate Chip Cookies Ever” from the website http://stressedspelledbackward.blogspot.com, and they looked delicious! I did a few things differently from the recipe on stressed.com. I used dark brown sugar instead of the light brown she used. I also wanted to clean out my cabinets so I used all kinds of chips; semi-sweet, milk, and white chocolate, plus peanut butter chips; while she used only semi-sweet. Next time I make these, I think I am going to use chocolate chunks and not chips. I also bake my cookies a little different too.
I have to say I really do think these are the softest chocolate chip cookies I have ever had, and I can’t wait to share them!
Softest Chocolate Chip Cookie Ever
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- 2/3 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz) box vanilla instant pudding mix
- 2 eggs
- 1 teaspoon vanilla
- 2 cups of a variety of chips. I used semi-sweet, milk, and white chocolate chips. Then I added REESE’S Peanut Butter chips as well.
- Preheat oven to 350 degrees F.
- In a bowl, using an electric mixer, cream together butter, sugars and pudding mix; beat until light and fluffy. Scrape down the sides of the bowl and begin to add eggs one at a time mixing after each; using a spatula scrape down the sides of the bowl as needed; add the vanilla.
- In a separate bowl whisk together flour and baking soda. Add flour mixture to the butter mixture in 4 additions. Mix by hand until just combined. By hand stir in chocolate chips.
- Refrigerate for 10 minutes before placing in the oven.
- Place by heaping tablespoons onto a prepared cookie sheet. Bake for 10-12 minutes, or until cookie is set and the edges are slightly browned. Take out of the oven and let sit for 10 minutes; remove from cooking sheet and allow cookies to finish cooling on a cooling rack.