By most perfect, I mean chewy on the inside, slightly crunchy bottom, buttery, delicious, melt in your mouth, always craving chocolate chip cookies. The secret to this recipe is not only the technique, but also the vanilla pudding mix. It makes that perfect consistency even better. This is an oldie but a goodie for sure!
Makes 36 cookies (but you’ll by doubling this batch for the flocking masses).
2 1/4 Cup All Purpose flour
1 Tsp. baking soda
1 Cup butter (2 sticks), softened at room temperature
3/4 Cup packed brown sugar (YUM!)
1/4 Cup white granulated sugar
1 package (3.4 ounce) vanilla pudding mix
2 cups semi sweet chocolate chips
Preheat oven to 350 degrees F.
1. Cream butter, vanilla extract, and sugars together until fluffy and well combined.
2. Sift in flour band baking soda. Mix just until combined.
3. Add vanilla pudding mix and mix just until combined.
4. Add eggs and mix just until combined.
5. Add chocolate chips and mix just until blended.
6. Let stand for about 5 minutes. This lets the butter and eggs melt a little. I find that putting it into the oven right away makes the cookie too tall and not cookie-like.
7. Using a tablespoon or mini ice cream scooper, spoon onto parchment lined pans* leaving about a 1.5 - 2 inch radius around each cookie.
8. Bake for 13 minutes. The cookies will be extremely soft when you pull them out but they will cool to a soft, chewy, absolutely perfect texture. Let cool on pan for 5 minutes before transferring it to a wire rack to cool completely.