Chewy Chocolate Chip Cookies

1024 637 Sheridan Gregory
These are hands down the best chocolate chip cookies I have ever made//eaten!!! Yeah, I know that’s a big claim but I am dead serious. We had a friend over on Sunday who was craving some cookie dough so I decided to make some chocolate chip cookies. I found this recipe & saw it had a secret ingredient that supposedly made the cookies super chewy & delicious. Who doesn’t like super chewy cookies? Well, let me tell you, they are the softest//most chewy cookies I have ever eaten. In fact, they were so good that I made them again last night! (In case you didn’t know, I usually don’t do that.) So, are you curious what that secret ingredient is? I thought you might be 🙂 It’s just instant vanilla pudding!! So simple right? Whoever thought of that was a genius. A literal genius. Thanks to these cookies, I realized how much I miss baking & so don’t be surprised if you start seeing a few more recipes on here. I promise I will only post them if they are as amazing as these chocolate chip cookies though. Pinky promise 🙂

CHEWY CHOCOLATE CHIP COOKIES
(This is by far my favorite food blog. She is a literal genius. Every recipe she makes is incredible!)
Ingredients:
1 stick (1/2 cup) unsalted butter, softened1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg (I replaced with 1 T. flax seed & 3 T water so we could eat the cookie dough :))

1/2 teaspoon pure vanilla extract

1 1/2 cups flour

3 tablespoons instant vanilla pudding mix

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 – 2 cups chocolate chips (or white chocolate chips)

Directions:

1.) Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

2.) In a large mixing bowl cream your butter and
sugars until well combined. Add your egg and vanilla mixing to combine.
Add your flour, pudding mix, baking soda and salt, stirring to combine.
Add chips and m and m’s stirring to combine.
3.) With a medium cookie scoop, place dough 1 inch
apart from each other. Bake for 10-12 minutes until cooked through. Let
cool on cookie sheet for 10 minutes before transferring to cooling rack.
4.) Enjoy!
 Yields: about 2 dozen cookies
AUTHOR

Sheridan Gregory

All stories by: Sheridan Gregory

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