The Secret to The Best Chocolate Chip Cookies
By Becky Mansfield, Your Modern Family. Becky Mansfield is a paid spokesperson for HEALTHY ESSENTIALS®
My husband’s grandmother is a wonderful cook, and an even better baker. Thankfully, I like to eat, which makes our relationship a match-made in heaven! Out of all the yummy recipes my grandmother-in-law makes, one tops the rest: her chocolate chip cookies. These cookies are, simply put, the softest cookies you’ll ever have. Not only are they delicious, but they instantaneously melt in your mouth. It’s no wonder they’re a crowd-pleaser in my home, and I promise you your family will love them, too.
Everyone claims to know the secret to soft cookies, so what makes these different? Well, Grandma’s chocolate chip cookie recipe is made with one very special ingredient: pudding!
Now to the fun part. These cookies are simple and fast to make, and they don’t require many ingredients.
- 2 ¼ cup flour
- 1 small box vanilla pudding mix
- 1 teaspoon baking soda
- 1 cup butter or margarine, softened
- 2 eggs
- 1 cup brown sugar (packed)
- 1 cup nuts (optional)
- 1 teaspoon vanilla
- 12-ounce package semi-sweet chocolate chips
- First, mix the flour and baking soda in a separate bowl. Set this bowl aside while you prepare the rest of the dough.
- Next, combine the butter, sugar, pudding mix and vanilla in mixing bowl. Beat until smooth. Once it is creamy, add your eggs and mix well. (I add both eggs at once and then beat until creamy once they have been added.)
- Once it is well beaten, you will add the flour mixture and mix well. Then add the chocolate chips (you can even add a cup of chopped nuts if you want more crunch in your cookie).
- Mix well.
- Place the cookies on an ungreased baking sheet. I find that if I roll them into balls before placing them on the sheet, they look prettier when they come out of the oven!
- Bake at 350 degrees for 9-11 minutes. I like to keep a close eye on them and take them out when the bottom of the cookie is just starting to turn golden brown.
- Ta-da! There you have the best chocolate chip cookies. As a pro tip, I often double the recipe and make one batch, while freezing the other batch for another day. I then take out a little bit each day to make just enough cookies for each of our kids to have one freshly-baked cookie when they come home from school.
Becky Mansfield is a paid spokesperson for HEALTHY ESSENTIALS®