This easy chocolate chip cookie recipe makes flavorful, incredibly soft, and chewy cookies that require no fridge time and never overspread in the oven.
Course Dessert
Cuisine American
Keyword bakery recipe, party cookies, party recipe, quick and easy
1 ¾ cups + 2 Tablespoons (250 grams)All-purpose FlourI use Gold Medal
13.4 ounce boxInstant Vanilla Pudding Mixthe dry mix; I use Jello brand
1teaspoonsalt
½teaspoonBaking Soda
½teaspoonCream of Tartar
1 cup (180 grams)Semi-sweet Chocolate Chipsplus a few extra to place on top of the cookies before baking
Creamed Ingredients
½ cup (100 grams)White Sugar
¾ cup packed (170 grams)Brown Sugar
1 ½ sticks (6 ounces)Salted Butterat room temperature--soft to the touch, but not melted
1Egg
1TablespoonVanilla Extract
Instructions
In a medium bowl, whisk all the dry ingredients except for the chocolate chips until well blended.
In a stand mixer (preferred), or a handheld mixer, blend the sugar, brown sugar, and softened salted butter until light and fluffy, scraping the sides of the bowl as needed.
Add the egg and vanilla extract, and blend again until creamy and well blended, scraping as needed.
While the mixer is on low, slowly add the dry ingredients. Continue to mix until it's well incorporated and no flour remains. Avoid overmixing. Add the chocolate chips while the mixer is on low.
Using a 1.5-ounce scoop, scoop the cookie dough and place the balls onto cookie sheets or sheet pans lined with parchment paper. (If you don't have a cookie scoop, you can just divide the dough into 18 equal cookie dough balls). Press extra chocolate chips into the tops of the cookie dough balls for presentation and extra chocolaty goodness.
Bake the cookies on the middle or top rack (avoid the bottom rack) in the 325-degree preheated oven for 10-12 minutes, or until the edges are set and the tops of the cookies are only slightly shiny. The bottom of the cookies should be lightly golden. The tops of the cookies may look slightly underdone but will continue to bake on the cookie sheet as they cool. Enjoy!