Soft and chewy! These are the best ones I’ve tried.
Variation: Use instant chocolate pudding mix and raspberry or mint chocolate chips.
Combine flour and baking soda in a small bowl and set aside. Combine butter, sugars, vanilla, and pudding mix in a large bowl. Beat until smooth and creamy. Beat in the eggs.
Gradually add flour mixture while beating. Stir in chocolate chips (batter will be stiff). Drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 10 minutes.
Makes 4 1/2 dozen cookies.
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Excellent! This is my go-to chocolate chip cookie recipe. Whenever I make it for guests they always ask for the recipe! Easy to make and wonderful. I also enjoy how easily the recipe can be adapted (substitute chocolate pudding and peanut butter or mint chips OR lemon pudding and white chips… the possibilities are endless.) Thanks for sharing!
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:D'anne on 3.4.2010
Mr. Geek (my hubby) is a cookieholic. I’ll be making these VERY soon.
moosh in indy. on 3.4.2010
My chocolate chip cookies won a blue ribbon at the Utah state fair, then I moved to Indiana and none of my recipes worked anymore.
I was desperate to find a chocolate chip cookie recipe similar to paradise bakery, chewy, a little crispy around the edges, pretty to look at and THIS. IS. IT.
Thank you a million times over.
BobKat22 on 1.24.2010
My husband has declared these cookies to be “The Best Cookies in the World”. Also, I used a chocolate pudding mix.
The Country Cook on 8.22.2009
Made these today. Yum! Yum! Yum! Absolutely as described…soft and chewy. When I tasted the batter, I knew the cookie was going to be delicious. Thanks for sharing this recipe!
chelseacheyenne on 8.21.2009
This is my absolute favorite cookie recipe. I’ve been making it since I was a little girl. Once, when we were out of vanilla pudding, I used the Cheesecake flavor of pudding and it turned out even better than the original! I now use the Cheesecake instant pudding every time. Doesn’t change the taste (as chocolate would), but adds a beautiful depth of flavor!