Chocolate chip cookies are one of the most memorable snacks of my childhood. There’s nothing quite like “helping” your grandma make a batch – when, really, the only assistance your little hands provided was pouring in chocolate chips or licking the spoon after she was finished. These days, chocolate chip cookies are always my go-to if I’m bringing dessert to a casual event. There is nothing strange or exotic about this dish. They’re easy to make, they require only pantry staples, and people are certain to sample the cookies if only for a brief hit of nostalgia. While they may not be glamorous, they are truly delicious, and they are always worth baking.Jump to Recipe
This recipe is adapted from perhaps the “ultimate” chocolate chip cookie recipe – the one on the reverse of every bag of Nestle Toll House chocolate chips. Our change – and it’s a big one – is the addition of vanilla pudding mix and one extra egg. The vanilla pudding mix provides a more vibrant flavor for these cookies. The additional egg makes these cookies light and fluffy – almost cake-like.
Start by creaming together your butter and sugar in a large mixing bowl. (I like to use an electric mixer for this job, but you’re welcome to do it by hand to get an extra arm workout.) Stir in vanilla bean paste and vanilla pudding mix. Once combined, stir in eggs, one at a time.
In a separate bowl, combine flour, baking soda, and salt. Slowly mix this into your wet ingredients. Fold in chocolate chips. One all ingredients are thoroughly combined, place bowl in the refrigerator to chill. Preheat your oven to 350 degrees.
Once your oven has preheated, remove dough from refrigerator. Roll tablespoon-size scoops into balls and place on a greased or lined baking sheet. (Alternately, you can place these balls in an airtight container and freeze for later baking. Just make sure to thaw before putting them in the oven!) Bake cookies for 9-12 minutes per sheet – until they are set and just starting to turn golden.
Voila! Your cookies are done. Serve with a glass of your favorite milk (or milk alternative) and enjoy.
I hope you enjoyed these cookies! If you make it at home, please leave a message in the comments below, or tag @WhiskAverseBaking on social media.
Fluffy Chocolate Chip Cookies
- 1 cup butter softened
- ¼ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla bean paste
- 1 3.4 ounce package instant vanilla pudding
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup milk
- 1 12- ounce package milk chocolate chips
- Cream together butter, sugars, and vanilla bean paste. Mix in vanilla pudding mix. Beat in eggs one at a time.
- In a separate bowl, combine flour, baking soda, and salt. Slowly mix this into your wet ingredients. Fold in chocolate chips.
- Place dough in refrigerator and preheat oven to 350 degrees. Once the oven has preheated, roll dough into balls and bake on a greased or lined cookie sheet for 8-12 minutes, or until golden.