Chocolate
The Best Chocolate Chip Cookie Recipe Ever
Servings |
MetricUS Imperial
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Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup light-brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- one 3.5-ounce packet instant vanilla pudding mix
- 1 teaspoon baking soda
- pinch of Salt
- 2 cups semi-sweet chocolate chips
Ingredients
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Instructions
- Beat together the softened butter, sugars, egg, vanilla, on medium-high speed until creamed and well combined; scrape down the sides a few times.
- Add the flour, pudding, baking soda, salt, and beat on low speed until just combined- again scrape down the sides.
- Add the chocolate chips, and beat on low speed until the dough comes together. Do not over-beat- your chips will start melting right in.
- Form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly.
- Place on a large tray, cover with plastic-wrap, and refrigerate for at least 2 hours, up to 5 days.
- Preheat oven to 350 F.
- Cookies firm up as they cool- so don't over-bake them.
- Allow cookies to cool on the tray for about 10 minutes before serving.
Recipe Notes
Do not bake un-chilled dough because cookies will bake thinner, flatter, and more prone to spreading.