If you’ve ever tried to make a batch of chocolate chip cookies, you know that the key to success is not just in what ingredients you use but also in how much of each ingredient. That’s why today I’m going to let you in on my secret for making extra soft and chewy chocolate chip cookies every time – and it boils down to one magical ingredient!
Come with me as I reveal this special secret and all my tips for baking the best soft chocolate chip cookie recipe. So, get that oven on and set it to 350 F!
Sifting the Flour Makes the Difference
When chocolate chip cookies come out of the oven, everyone wants to know how they came out so soft and delicious. One of my top tips for making chocolate chip cookies that always turn out perfect and exceptionally soft is always sifting the flour and baking soda.
Not only does sifting help remove lumps, creating a smoother mixture for evenly distributed chocolatey goodness – but it also helps aerate your ingredients, creating lighter, fluffier chocolate chip cookies. Trust me when I say: every baker should sift their flour! From my experience, it’s critical to achieve soft chocolate chip cookies like no other.
Prepare the Cookie Dough
Ah chocolate chip cookies, the perfect comfort food, and a classic treat. But do you know what makes chocolate chip cookies so soft and fluffy? Well, it all starts with creaming the butter until light and fluffy.
Next, add the white and brown sugars then continue to cream. Make sure to mix thoroughly as this will set the base for your amazing chocolate chip cookie.
Next up is what I like to call the secret ingredient to get those soft and chewy chocolate chip cookies that melt in your mouth – two boxes of vanilla pudding.
Then add the eggs and vanilla extract and continue mixing everything together.
Add the Dry Ingredients to the Chocolate Chip Cookie Dough
The next step for chocolate chip cookie perfection is to add the dry ingredients to your bowl. To save mess and frustration, I highly recommend using a pouring shield with your stand mixer – seriously, it’s all about protecting yourself from rogue flour!
Once mixed, throw in your chocolate chips and any delicious walnuts you plan on adding. Start the mixing in your stand mixer, but then stir everything up with a big wooden spoon to create a uniformly textured batter. I find unincorporated flour at the bottom of the mixing bowl, so using the wooden spoon at the end ensures everything is mixed well.
Now you’ll have all the right flavors and chocolate chip ratios, giving you soft-baked chocolate chip cookies every time!
There’s nothing I love more than the smell of chocolate chip cookies in the oven! Taking my secret ingredient chocolate chip cookie recipe to the next level requires you to chill the dough for 30 minutes before scooping and baking for 12 minutes or until the edges are golden brown. Once baked, what awaits are soft, golden brown cookies that make everyone’s mouths water as soon as they walk through the door.
For this sumptuous recipe, I bake one dozen at a time, so I have some chocolate chip treats prepared throughout the week. The rest of the dough is then scooped, portioned, and frozen to fulfill chocolate chip cookie cravings whenever they may hit – yum! When ready to bake your frozen chocolate chip cookies, put them on a parchment-lined baking sheet while the oven preheats and bake for 12 minutes or until the edges are golden brown.
Secret Ingredient Soft Chocolate Chip Cookies
Equipment
Ingredients
- 4 1/2 cups flour
- 2 tsp baking soda
- 2 cups butter softened
- 1 1/2 cups brown sugar packed
- 1/2 cup white sugar
- 2 (3.4) ounce vanilla pudding
- 2 tsp vanilla extract
- 4 cups chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift together flour and baking soda in a medium bowl, set aside.
- Cream the butter until light and fluffy. Scrape the sides of the bowl.
- Add the brown sugar and white sugar and mix until well-incorporated. Scrape the sides of the bowl.
- Beat in instant pudding mix until blended.
- Add the eggs and vanilla and mix until combined. Scrape the sides of the bowl.
- Add flour mixture to the butter mixture until it's well incorporated.
- Fold in chocolate chips and nuts.
- Chill cookie dough for 30 minutes (optional but prevents spread)
- Drop cookies by rounded spoonfuls onto cookie sheets lined with parchment paper.
- Bake in batches in the preheated oven until the edges are golden brown, 10 to 12 minutes.
