Comments on: The Softest Chocolate Chip Cookies

By: Kelly Huey

Kelly Huey — Tue, 24 Sep 2013 03:26:07 +0000

I didn’t have any vanilla pudding on hand so I used the only pudding mix I had which was chocolate fudge. They were delicious, I added some pecans and didn’t put quite so many chocolate chips. Really good!!

By: Chelsey

Chelsey — Sun, 15 Apr 2012 22:28:01 +0000

Excellent! They almost tasted store-bought, but better!

By: cindy

cindy — Sun, 18 Mar 2012 02:19:55 +0000

We LOVED these cookies! They had a wonderful flavor and VERY moist! The kids are already requesting more! Thank you for sharing! These are for sure going into our family cookbook!

By: terrilw

terrilw — Tue, 30 Aug 2011 00:39:46 +0000

Yum….I love the texture of these. I hope they stay just as soft and chewy as they are the first day.

By: kansasgirl10

kansasgirl10 — Thu, 16 Dec 2010 01:50:24 +0000

These are, hands down, my new go-to cookie. They even work with cook n’ serve vanilla pudding (oops, bought the wrong kind!). My favorite twist is to use M&Ms instead of chocolate chips. Mmmmm.

By: Kelsey Staples

Kelsey Staples — Mon, 06 Dec 2010 16:03:29 +0000

These are now my go-to chocolate chip cookie recipe! They turn out great every time, I love them!

By: sweettooth

sweettooth — Sun, 07 Nov 2010 10:05:35 +0000

interesting vanilla pudding mix? I got to give that a try. do I use the big box vanilla pudding or the smaller one?

By: princesarah

princesarah — Sat, 09 Oct 2010 23:27:26 +0000

Very yummy- soft on the inside, crispy around the edge, and a pronounced butterscotch taste. You will definitely remember these cookies.
I only made two real changes to the recipe- I melted the butter and mixed the sugar into it until mostly dissolved, and I added an extra egg yolk (just the yolk, not the whole thing). They were fairly flat, but the taste and texture were amazing.

By: cookbookconfessions

cookbookconfessions — Thu, 23 Sep 2010 00:38:15 +0000

I am conflicted on how to rate this recipe, as I ran into a few stumbling blocks.

The first is… how do you form the cookie dough? I used a small scooper and the dough pretty much stayed in a mound. I had to move the baking time up to 15 minutes just to get the cookies to flatten a bit.

Secondly… how long should you keep these on the baking sheet for before you remove them to cool? I felt like mine needed to stay on for quite a bit longer than expected just to get them to set up enough to transfer them with a spatula to the cooling rack.

I was not crazy about the taste of these while they were warm… they almost had a bit of a gritty texture to them.

This afternoon though? Love the flavor!

Any tips on the above issues would be appreciated!

By: Trish Boese

Trish Boese — Tue, 14 Sep 2010 04:19:59 +0000

excellent cookie… i made half a batch while my kids were in the bath and we all had a treat with a glass of milk for nightlunch!