Always Soft Chocolate Chip Cookies

Sarah Koustrup


These cookies are "just out of the oven" soft days after I make them (although they rarely last that long). I get asked for this recipe every time I make them.


★★★★★ 1 vote

Makes 2 Dozen
15 Min
30 Min


  • 4 1/2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 2 c
    butter, softened
  • 1/2 c
    white sugar
  • 4
  • 2 tsp
    vanilla extract
  • 2 box
    (3.4oz) instant vanilla pudding
  • 4 c
    semi-sweet chocolate chips
  • 1 1/2 c
    brown sugar, firmly packed

How to Make Always Soft Chocolate Chip Cookies


  1. Preheat oven to 350 degrees. Sift together flour and baking soda, Set aside.
  2. In a large bowl, cream together the butter, brown sugar and white sugar.
  3. Beat in the instant pudding mix until well blended.
  4. Stir in the eggs and vanilla.
  5. Blend in the flour mixture.
  6. Stir in the chocolate chips.
  7. Drop cookies by rounded spoonfuls onto a ungreased cookie sheets.
  8. Bake for 10-12 minutes. Edges should be golden brown.

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