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!
3.4ozInstant Flavored Vanilla Pudding (just the powder, don't make the pudding)
1cupVegetable Shortening
¼cupGranulated Sugar
¾cupLight Brown Sugar(lightly packed)
2Large Eggs(room temperature)
1teaspoonVanilla Extract
12ozSemi-Sweet or Milk Chocolate Chips (or bars of chocolate broken into pieces)
Sea Salt Flakes(optional, for sprinkling over cookies)
Instructions
Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 375ºF. Line 2 cookie sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and instant vanilla pudding. Set aside.
2 ¼ cup All-Purpose Flour, 1 teaspoon Baking Soda, 3.4 oz Instant Flavored Vanilla Pudding
Using your hand 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.
1 cup Vegetable Shortening, ¼ cup Granulated Sugar, ¾ cup Light Brown Sugar
Add in the eggs and vanilla extract until completely blended. Scrape down the sides of the bowl as needed.
2 Large Eggs, 1 teaspoon Vanilla Extract
Reduce the mixer speed to low, then gradually add in your whisked dry mixture until well blended. Stir in the chocolate chips or broken pieces of chocolate.
12 oz Semi-Sweet or Milk Chocolate Chips
Using a spoon or cookie scoop (I used the 1 ½ tablespoon size), drop the cookie dough onto the parchment-lined cookie sheets and space them 1 ½ inches apart.
Sprinkle a little sea salt flakes onto each cookie (optional step).
Sea Salt Flakes
Bake for 8-10 minutes at 375ºF (mine baked for 10 minutes), until lightly brown. Remove from the oven then top cookies with additional chocolate chips and shape each cookie with a round cookie cutter, if desired.
Allow the cookies to cool for 5 minutes before transferring them to a cooling rack. Keep them stored in an airtight container for up to a week.
Notes
Cookie dough can be made ahead of time. Simply scoop out the cookie dough onto a wax paper-lined baking sheet, then freeze until the cookie dough balls are solid. Place into a freezer-safe bag or container.
When ready to bake, place the cookies onto a parchment paper-lined baking sheet into the oven and bake, adding an additional 1-2 minutes of baking time.
Recipe adapted from the 2001, A Taste of Bedminster Elementary School cookbook.