I’m so excited! A reader submitted a fabulous recipe for Soft Chocolate Chip Cookies for my ‘Inside the Kitchen’ features. Big thanks to Carly for sharing one of her favorite desserts with us!
- 4 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups butter, softened
- 1 ½ cups packed brown sugar
- 1/2 cup white sugar
- 2 packages instant vanilla pudding mix
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups semi sweet chocolate chips
These are my classic “Very Best Ever Soft Chocolate Chip Cookies.” (That’s a title I just made up, but you’ll see that they live up to the name.) In my earlier years, I held this recipe close to my sleeve, never revealing what made the cookie perfect (and it’s not even my original recipe), but now it’s time to share.
All of this goodness is just too much for me to enjoy alone. When you bite into this cookie it is the perfect combination of gooey and soft with at least a couple of chocolate chips in every bite. It’s the kind of cookie that makes you give a heavenly sigh with each taste. It’s the kind of cookie that people remember. It’s the kind of cookie that smells up the house and makes you feel like an award winning baker. I’m getting quite ahead of myself. Let’s start at the beginning.
Step 1: Preheat your oven to 350 degrees.
Step 2: Mix together 4.5 cups of all-purpose flour and 2 teaspoons of baking soda. Set aside.
Step 3: Cream together 2 cups butter, 1.5 cups packed brown sugar and .5 cup white sugar.
Into butter and sugar mixture, add 2 packages instant vanilla pudding mix, four eggs and 2 teaspoons vanilla extract. Mix until blended.
Step 4: Blend in the flour mixture. Don’t make a mess. 🙂
Step 5: Stir in 4 cups semi-sweet chocolate chips. (If you’re me, make a mental note to purchase larger mixing bowls.)
Step 6: Drop cookies in rounded spoonfuls onto un-greased cookie sheets and bake for 10-12 minutes. Or whenever they look done. You’ll know, trust me.
Taste one cookie from your first batch while it’s warm. Make sure you have a glass of milk ready, because you’re going to want it.
Let cookies cool, then store in Tupperware and share with friends. You’ll be a hit.
** Once again, thank you Carly for sharing!!! **
Do you have a recipe that you would like to send to INO Mommy? Please email me pictures and step by step instructions like the post above. I look forward to getting invited inside your kitchen. 🙂