Chocolate Chip Cookies That Stay Soft

Chocolate Chip Cookies That Stay Soft - made dough July 11, 2021 from Nourish and Fete 

If you look closely at the pictures, you'll see some look like they have semisweet chocolate chips in them and one particular cookie has milk chocolate chips.

The milk chocolate chip one would be my taste test cookie. I make the dough, take enough for one dough ball and mix in milk chocolate chips then I stir in semisweet chocolate chips into the rest of the cookie dough.

That's because I prefer milk chocolate chips and I assume the rest of the world, or at least the deployed service members I'm sending the cookies to in overseas care packages would prefer semisweet. An easy compromise to do to tailor one cookie to the baker's needs wants and make the rest for the actual recipients of the cookies.

This was a good cookie. As advertised, they do stay soft because of the pudding mix addition. I'm not sure they're a standout out from the hundreds of chocolate chip cookie recipes I've tried in my baking lifetime but let's be honest, that's a pretty high bar.

1 cup (2 sticks) unsalted butter

3/4 cup brown sugar

1/4 cup granulated sugar

1 3.4-ounce package instant vanilla pudding mix

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

12 ounces chocolate chips

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Beat in vanilla pudding mix until combined. Beat in eggs, one at a time, until combined. Mix in vanilla extract.
2. In a separate bowl, whisk together flour and baking soda. Add to butter mixture in 2 additions, mixing after each addition until just combined. Do not overmix. Fold in chocolate chips.
3. Portion dough into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space dough balls on prepared sheets. Bake 10-12 minutes or until edges are set and middles no longer look raw. Do not overbake. Let rest on baking sheets for several minutes then remove cookies to wire rack to cool completely.