Sunday, November 28, 2010

Award Winning Soft Chocolate Chip Cookies *UPDATED*

Oh my goodness.  I'm hesitant to post this recipe, I want to be selfish and keep it all to myself!!  These cookies... are to die for...  If you've been looking for a chewy choco cookie recipe, look NO further!!  I swear, I'll never buy cookies again...  Heaven in your mouth is an understatement...  Crispy bottom, soft, chewy, gooey, melt-in-your-mouth goodness...  YUMM-O!!

Okay, so I won't take all the credit, another recipe found on -gosh I LOVE that site...  Award Winning Soft Chocolate Chip Cookies  - There it is, I just shared a huge secret that only my bloggers will have!!  The secret - Jello Pudding Mix *GASP*!!!

So here's the recipe that's been tweaked:


  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 tablespoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)


  1. Preheat oven to 350 degrees F (175 degrees C). 
  2. Sift together the flour and baking soda, set aside.
  3. In a large bowl, cream together the butter, brown sugar, and white sugar. 
  4. Slowly beat in the instant pudding mix (dry mix out of the box) until well blended. USE YOUR BLENDER
  5. Stir in the eggs and vanilla. USE YOUR BLENDER
  6. Blend in the flour mixture. USE YOUR BLENDER
  7. Finally, stir in the chocolate chips and nuts. 
  8. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  9. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown

If you notice your cookie dough is a little soft and sticky, place in freezer for 15 minutes.  Be sure to alternate cookie sheets so they are NOT hot when you place a new batch of cookies on it.  If you don't have extra cookie sheets, run it under cold water.  There is A LOT of butter in this recipe, placing your dough on a hot cookie sheet will affect your outcome= a flat cookie.  These cookies do not spread much, feel free to load up your cookie sheet!    Take cookies out when edges have browned, it may look undercooked, but it'll be PERFECT, trust me!

I made 1 inch raw cookie dough = 1.5 inch diameter baked cookie.

Enjoy!!!  I swear to you, I'll never BUY cookies, EVER again!!  ...and I think I already at 6 of them right before dinner...  Happy Baking!!

So I tried again and made the entire recipe this time.  So consistent, it came out 100% perfect AGAIN!  Gosh, I love this recipe!!  This time, I added a bag of peanut butter chips and then added a few choco chips on the tops...just looks pretty is all!

And just to prove to you that these suckers don't flatten and spread a ton, here's the raw ones
And here's how they came out of the oven
And look at how HIGH they are
and equally DELICIOUS!! 

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