cookies

Super Soft Chocolate Chip Cookies

Recipe updated and fresh new photos! 10.22.2019

Super Soft Chocolate Chip Cookies recipe | All Images © Beyond the Butter, LLC

When you’re having a crap day and that day isn’t even half way over, these Super Soft Chocolate Chip Cookies are fan-freakin-tastic to make my friends. I was running late for a doctor’s appointment this morning and rushed out the door with my hair still wet, no make-up on, and feeling like a total hot mess. My appointment wasn’t even 15 minutes away, so I thought I maybe I could still get there right on the dot.

Well, I was late, but it’s because of the cop that pulled me over to give me a speeding ticket.

I mean, the nerve of him!????

I was going 40 in a 25, but he wrote me up for going 30 in a 25 with no points taken off. Maybe if I would have offered to bake the guy a cake, I wouldn’t be sitting here with a $150 citation.

Honestly, I deserved it for not paying attention to my speed and I should have been better about watching my time to begin with, but it’s still a sucky way to start the day.

Annnyway, you didn’t come here to hear me whine about this first world problem—you came here for these super soft chocolate chip cookies!

Super Soft Chocolate Chip Cookies | All Images © Beyond the Butter, LLC
Super Soft Chocolate Chip Cookies | All Images © Beyond the Butter, LLC
Super Soft Chocolate Chip Cookies recipe | All Images © Beyond the Butter, LLC

super soft chocolate chip cookie ingredients

Here are the ingredients you’ll need to make these incredible chocolate chip cookies! The star ingredient in these cookies is the instant vanilla pudding!

how to make super soft chocolate chip cookies

The inside of these Super Soft Chocolate Chip Cookies are just as the description says—they’re super soft and chewy with the outside having just a little bit of crispiness. The recommended baking time for this chocolate chip cookie recipe is 375ºF with a bake time of 8-10 minutes.

No chilling required with these either!

Super Soft Chocolate Chip Cookies | All Images © Beyond the Butter, LLC

the best chocolate chip cookie baking tips

Just a few quick tips before making these perfect chocolate chip cookies!

  • Instead of using 2, 8 ounce baking bars of semi-sweet chocolate, you can use semi-sweet chocolate chips. You can also use milk chocolate—it’s up to you!
  • I used Guittard Milk Chocolate Maxi Chips for the refreshed photos you see in this updated Super Soft Chocolate Chip Cookies blog post.
  • The key ingredient in this chocolate chip cookie recipe is the instant pudding mix. It’s used to boost the moisture and the flavor the cookies, and boy does it ever!
  • If you don’t have Vanilla Instant Pudding Mix where you live, scroll down the page for a substitute!
  • These chocolate chip cookies require no chilling! Yay!
  • Be careful transferring the chocolate chip cookies to the cooling racks as they’ll be really soft! I rushed transferring a few of mine and they split in half. Still good to eat though!
  • After you’ve baked your chocolate chip cookies, store them in an airtight container with a slice of bread. The cookies will take in all the moisture from the bread, leaving them all nice and soft for A LOT longer. Props to my hubs for teaching me that little tip almost 15 years ago!

recommended baking tools to make chocolate chip cookies

Give These Baking Tools a Try!

Geometric Mini Cookie Cutters Set
Set of 6 Christmas Themed Mini Cookie Cutters
Pusheen Cookie Jar
Thumbprint Rectangle Cookie Cutter
Thumprint Circle Cookie Cutter
Nordic Ware Quarter Sheet Pan, 2-Pack
Silpat Non-Stick Silicone Baking Mat (Set of 2)
OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
Sabatier 5154549 Triple Rivet Wide Turner, Black
Farberware Classic Wood Rolling Pin
Nordic Ware 43174 3 Piece Baker’s Delight Set, Aluminum
Nordic Ware Geo Cast Cookie Stamps
Wilton Master Decorating Tip Set, 55-Piece decorating tips, Cake Decorating Supplies
Wilton Color Right Performance Coloring System
Ateco 7803 Plain Edge Large Number Cutters (0-9), 3″ high, Stainless Steel, 10 Pc Set
Ateco 6950 Plain Edge Large Alphabet Cutters (A – Z), 3″ high, Stainless Steel, 26 Pc Set
Bob’s Red Mill Super Fine Almond Flour, 16 oz.
Ateco 5357 Plain Edge Round Cutters in Graduated Sizes, Stainless Steel, 11 Pc Set
Abeego Large Wraps (set of 2)
GIR Skinny Spatula
Williams Sonoma Thumbprint Cookie Stamp Set
OXO International Medium Cookie Scoop
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Pouring Chute
Anchor Hocking 10pc Glass Mixing Bowl Set
Joseph Joseph Shake-It Self-Tapping Sieve, Large
USA Large Cookie Sheet
The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper – Pre-Cut Parchment Paper Baking Sheets
Black & Decker MX3000W 250-Watt Hand Mixer
Cooling Rack Stainless Steel Half size – Commercial Grade Steel 11.5″ x 16.5″ | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
Fox Run 4254 Kitchen Timer with Magnet 55-Minute
Super Soft Chocolate Chip Cookies | All Images © Beyond the Butter, LLC
Super Soft Chocolate Chip Cookies | All Images © Beyond the Butter, LLC

if you love chocolate chips, give any of these dessert recipes a try!


vanilla instant pudding substitute

If vanilla instant pudding is hard to come by in your area, you can use this as an easy substitution. It’s a homemade version of vanilla instant pudding and can be stored in the refrigerator in an airtight container.

This vanilla instant pudding substitute recipe makes approximately 2 1/2 – 3 cups. And this Super Soft Chocolate Chip Cookies recipe calls for 1 packet of instant vanilla pudding mix which is 96g or 1/2 cup.

instant pudding substitute ingredients

instant pudding substitute instructions

  1. Whisk together in a small- to medium-size mixing bowl and store in an airtight container.
  2. Use 1/2 cup or 96g of this homemade instant pudding mix for the super soft chocolate chip cookie recipe.

If you still run into trouble with finding any of the above ingredients to make the instant vanilla pudding mix, you can omit it entirely from the recipe. The purpose of the instant pudding mix in this recipe is to boost the moisture and the flavor.

Super Soft Chocolate Chip Cookies | All Images © Beyond the Butter, LLC
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Super Soft Chocolate Chip Cookies recipe | All Images © Beyond the Butter, LLC

Super Soft Chocolate Chip Cookies

  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (plus 5 minutes cooling time)
  • Total Time: 30 minutes
  • Yield: Approx. 32 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Description

For an easy, year-round treat give these Super Soft Chocolate Chip Cookies a try! They’re super soft and chewy on the inside, with just a hint of crispiness on the outside. Absolute perfection! 


Scale

Ingredients

  • 2 1/4 cup All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 3.4 ounce Package Instant Flavored Vanilla Pudding
  • 1 cup Vegetable Shortening
  • 1/4 cup Granulated Sugar
  • 3/4 cup Light Brown Sugar, lightly packed
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 2, 8 ounce Semi-Sweet Chocolate Baking Bars, broken into small chunks – or – 11. 5 ounces Milk Chocolate Baking Chips
  • Sea Salt Flakes, optional (for sprinkling over cookies)

Instructions

  1. Preheat oven to 375ºF and line 2 cookie sheets with parchment paper.
  2. Break up the bars of chocolate into small chunks using a hammer or your hands. Set aside. If you’re using chocolate chips, you can skip this step.
  3. In a medium bowl, whisk together the all-purpose flour, baking soda, and instant vanilla pudding. Set aside.
  4. Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the vegetable shortening, granulated sugar, and light brown sugar together on medium-high speed until fully incorporated.
  5. Add in the eggs and vanilla extract until completely blended. Scrape down the sides of the bowl as needed.
  6. Reduce the mixer speed to low, then gradually add in your whisked dry mixture until well blended. Fold in the chunks of chocolate or chocolate chips.
  7. Using a spoon or cookie scoop (I used the 1 1/2 tablespoon size), drop the cookie dough onto the parchment lined cookie sheets and space them 1 1/2 inches apart.
  8. Sprinkle a little sea salt flakes onto each cookie (optional step).
  9. Bake for 8-10 minutes at 375ºF (mine baked for 10 minutes), until lightly brown.
  10. Remove from oven and allow to cool for 5 minutes before transferring them to a cooking rack.
  11. Keep stored in an airtight container for up to a week.

Notes

Recipe adapted from the 2001, A Taste of Bedminster Elementary School cookbook.

Keywords: chocolate chip cookies, cookies, chocolate chips, super soft chocolate chip cookies, easy chocolate chip cookies, chocolate chip cookie recipe, super soft chocolate chip cookies recipe, super soft cookies, milk chocolate chips

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9 Comments

  • Reply
    cheddarben
    June 20, 2018 at 10:43 AM

    ooof… these look so good! Problem with making cookies is that they are gone lickety-split. One I like to do is to use bread flour instead of all-purpose. It gives them a bit of a fluff in the cookie.

    • Reply
      admin
      June 20, 2018 at 1:05 PM

      Thanks, Ben! Yeah, tell me about it—these are just about gone in our house. I really like the idea of using bread flour instead of all-purpose flour! I’ll have to try that next time. Is it an equal exchange in the amount you use?

  • Reply
    Rita
    September 2, 2018 at 12:06 AM

    Can I use butter???

    • Reply
      Jennifer
      September 2, 2018 at 1:35 AM

      Hi Rita! I’ve not made them with butter, but absolutely you can substiute the shortening for butter. It would be an equal substitution (1 cup butter = 1 cup shortening) and will more than likely spread out more.

  • Reply
    Olga Solntseva
    February 13, 2019 at 7:58 PM

    Hi. What weight is of vanilla puding ?

    • Reply
      Jennifer
      February 14, 2019 at 10:20 AM

      Hi! It should be the 3.5 oz package size. It’s the typical size you’d find in most grocery stores.

  • Reply
    Sarah
    November 7, 2019 at 8:19 PM

    So yummy!!! Made these while my ankle was sprained and realized I didn’t have eggs so I used yogurt instead and I left the pudding mix out because we didn’t have that either. They still turned out so soft and chewy! Just what I have been looking for in a chocolate chip cookie recipe. It’s a keeper. 🙂

    • Reply
      Jennifer
      November 19, 2019 at 11:26 AM

      Thank you so much for making this recipe, Sarah! Love the substitutions you tried as well!❤️ Hope your ankle heals quickly!

    • Reply
      Ashley
      January 2, 2020 at 12:16 AM

      How much yogurt did you use?

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