I decided to steer away from Nestlé Toll House and try this recipe. I had tried it once before, but I made them to bring into class, so I didn't really get to see if they turned out well or not. So I tried them again, and man oh man are these cookies good. On allrecipes.com, they have 4.5 stars from over 7,000 reviews! With that many people rating the cookie, 4.5 stars is pretty darn good I would say. And after making the cookie myself, I think the only excuse for less than 5 stars is extremely stubborn people who can't seem to accept the fact that they've found a new favorite chocolate chip cookie recipe. Reading back on that sentence, that is a really lame reason for why someone may give it 4 stars, so pretty much you get my point, I don't see why you would. They taste like a Shaw's Bakery cookie, which if you've ever had one of those big, soft, chewy cookies, you will start grabbing your ingredients right now. I made them a bit smaller, of course, but that same soft texture that I've been aiming for for years!
These cookies are specifically labeled "Soft Batch" Chocolate Chip Cookies because they come out with a really soft texture even after a day of sitting in the cookie jar. They use pudding mix, which contains gelatin to give these a subtle unique flavor to them that is simply to die for! My new favorite chocolate chip cookie recipe awaits you, and that's saying a lot!
Soft Batch Chocolate Chip Cookies
- 2¼ cups all-purpose flour
- 1 tsp. baking soda
- 1 cup (2 sticks) butter, softened
- ¾ cup packed brown sugar
- ¼ cup white sugar
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 eggs
- 1 tsp. vanilla extract
- 1½ cups semisweet chocolate chips
Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for about 12 minutes in the preheated oven. Edges should be golden brown. They will still feel a bit soft, but they will set when they are cooling.