Soft, chewy chocolate chip cookies made with pudding to keep them soft! Perfect for dunking in a cold glass of milk, sandwiching around ice cream, or warm and gooey straight out of the oven.
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Video: Watch How to Make Chocolate Chip Pudding Cookies
Hey there! I posted this recipe a while back, but I thought it deserved some new love and recognition. This is by far my most favorite recipe here on WMM and the pictures needed to match that! Plus I've included an easy step by step recipe video to show you just how easy it is
These chocolate chip pudding cookies are the softest and most delicious chocolate chip cookie recipe I've ever had and it really deserves to shine. They're a favorite of anyone I make them for and the favorite of readers here on What Molly Made!
On top of the video, I also went in to more detail about how you make these chocolate chip pudding cookies so perfect. I've made this recipe countless times and over the course of the last few years have nailed down the unique tips and tricks that made these cookies turn out perfect every time. I hop you enjoy them just as much as I do!
I've been making these chocolate chip pudding cookies ever since an old friend's mom gave me the pudding secret. At the time the pudding phenomenon was unheard of and it used to be "our secret ingredient." Now everyone is hip to the wonderful ingredient that keeps these cookies so soft.
I've spent a few years perfecting this recipe, but we finally found my favorite techniques through lots of trial and error. So I want to share them with you!
5 tips for making perfect chocolate chip pudding cookies every time
- Make sure to cream the butter with the brown sugar and granulated sugar for the allotted amount of time. When you cream the butter and sugar together the sugar cuts into the butter and creates air pockets. This is what makes the cookies bake tall and not spread everywhere. It also makes them so thick and chewy!
- Measure the flour correctly. To measure it perfectly, spoon the flour into the measuring cup then scrape it off the top.
- Use parchment paper! A silicone baking mat works well too, but I swear by parchment. It creates even baking and the cookies stay thick and chewy the whole time.
- Use ¼ cup of cookie dough for each cookie. Yes, that's a lot of cookie dough! But it's what makes them so perfect and thick. You're going to feel like it's a lot but don't worry, it's the perfect amount. I like to roll my dough into a rustic looking ball, it doesn't have to be perfect!
- Place chocolate chips on top when they come out of the oven. There's a good amount of chocolate chips in the batter, but adding a few more chocolate chips to the top of the cookie right when you pull them out of the oven makes them look perfect! That way the outside matches all the yummy and gooey cookie on the inside?
I'm a sucker for soft-baked chocolate chip cookies. Emphasis on the soft-baked part. Give me a big crunchy cookie and I could pass it up any day of the week.
The simple Ingredients
As for the ingredients, nothing out of the ordinary or fancy schmanzy. Just the usual: flour, butter, baking soda, sugar, eggs, vanilla and love of course ❤️.
Then comes the secret ingredient: the vanilla pudding. Just the instant pudding packet! The dry pudding goes right into the batter.
I promise these cookies will stay soft for days!
How to freeze cookies
If you want to make them in advance the cookie dough or the baked cookies freeze really well. Just cover in an air tight container and freeze for up to 3 months. Or freeze the dough and bake from frozen (just add an extra minute or two).
The best part of these chocolate chip pudding cookies? They're quick! They only take around 10 minutes in the oven, a few extra to cool and you're ready to dunk in a big glass of milk! They'll look a little undercooked when you take them out of the oven, but I promise they will finish cooking on the baking sheet. I always like my cookies just barely cooked so they are extra soft.
The recipe makes about 14-15 cookies, so if you're making them for a party or family I recommend doubling it to take to your event. But if not, I like to freeze the dough so I'm ready to take fresh baked cookies anywhere at the last minute. I always double this recipe when I make it so I can freeze half of the dough.
I think this recipe holds the perfect amount of chocolate chips. There's plenty of chocolate in every bite! The dough is thick enough to hold all the good stuff, so if you're a chocolate lover feel free to add more.
They're so soft, extra chewy, deliciously-buttery and oozing with melted gooey chocolate. They make your house (or apartment in my case) smell magical and they melt in your mouth right out of the oven. This recipe is unfailing and you can always count on it to bake someone's day, get some compliments at a party or as a pick me up just because.
They make the best addition to your Christmas cookie spread and are a crowd pleaser all year round. They're a go-to in my house and I'm sure you will make them countless times too!
More cookie recipes:
- Flourless monster cookies
- Brown butter salted caramel chocolate chip cookies
- Pumpkin spice pudding cookies
Chocolate Chip Pudding Cookies
Ingredients
- 2 ¼ cups all purpose flour measured correctly
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup ((2 sticks) unsalted butter, softened (vegan butter works too)
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 3.4 ounces vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda and salt and set aside.
- Using a stand or electric mixer, beat the butter and sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step. Once combined, add the pudding mix, vanilla and eggs and beat on high for 2-3 minutes.
- Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low to start so the flour doesn't get everywhere. Turn the mixer up to high and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined. Add chocolate chips and stir with a rubber spatula until incorporated.
- Drop cookies by ¼ cup onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top. Allow to cool on the baking sheet for two minutes then transfer to a baking rack to cool completely.
CJ says
I never knew about the sugar making air pockets-great tip! This recipe is amazing!! I’ve followed this one, done a butterscotch version with butterscotch pudding and chips and a cheesecake pudding with chocolate chips. The possibilities are endless haha
Molly Thompson says
Oh the cheesecake pudding sounds so good!! Glad to hear this!
Marie says
I'm thinking of doing a batch with pistachio pudding and adding chopped pistachios along with some chocolate chips.
Laurie says
Marie,
Did you try with pistachio pudding and pistachios? If yes, how did they turn out?
Leanne Callejo says
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Alexandra says
Haha what
Ray says
You are a fucking idiot
Annie says
Get get back under your rock. You aren't welcome here.Annie
Marilyn says
These are phenomenal! I’ve made them twice now this month because the kids keep asking me to make more! I did have to bake for about 15-17 minutes....but that could just be my oven. Thanks for this keeper! It’s our new favorite CC cookie recipe!
Molly Thompson says
You're so welcome!!! This makes me SO HAPPY!
Vicki says
Do these baked cookies freeze well.
Molly Thompson says
They do!! They last up to 3 months in the freezer.
Nicole says
I make chocolate chip cookies almost every other weekend. I really wanted to try a pudding version I tried these and my cookies did not spread at all they kept the same shape of the ice cream scoop. I followed the recipe exactly- what could be wrong HELP!
Molly Thompson says
Hey Nicole! That's not good. Were you measuring your flour correctly? You should spoon and level the flour (do not pack it). Hundreds of people have shared their finished cookies with me without a problem so I'm thinking an ingredient is bad or something else is up!
Liz says
I have tried your chocolate cookie recipe twice now and my cookies have not spread both times. My ingredients were bought same day , nothing was bad. What else could be the issue.
Taryn says
Same! I'm so confused
Molly Thompson says
Very weird! Take a look at the youtube video above the recipe and see if you're following the recipe the way I make it. This will help show you what the recipe and dough look like at different stages!
Katie says
Love this recipe. It’s become a tradition in our house when we bake Christmas cookies.
Molly Thompson says
Thank you!!!
Myrna Wolfram says
Can these be made using regular pudding mix and if so is there an adjustment to the amount used.
Molly Thompson says
Hey! Unfortunately you need to use the instant pudding mix for the best results. Thanks!
Jennifer says
Can I use chocolate pudding?
Danielle says
1st time making a batch and shared with friends and family. Immediately everyone loved and asked for the recipe. I followed recipe as is and appreciated the tips. Only subbed chunks for chips, highly recommend for more chocolate per bite. Baking time took a lot longer than originally stated almost 30 mins for me. Overall delicious JUMBO cookies to make all year long.
Molly Thompson says
Thanks, Danielle! Was your baking time 30 minutes per batch or total? The baking time in the recipe is referring to how long one batch of cookies takes to bake, not all of the batches!
Danielle says
It took 30 minutes to make 1 batch of cookies. May be due to oven variances!
Jennifer says
These are officially my go-to chocolate chip cookie recipe now. I've made multiple variations with Molly's base recipe and they all turned out wonderful! I've never made cookies with pudding before but I don't think I'll ever stop now! Make sure you mixt the butter and the sugars together for the time that Molly says before you add the pudding. That made all the difference for me!
I cannot recommend these cookies enough!
Lindsey Brady says
These are the best chocolate chip cookies ever! They stay soft for so long. (Much longer than they’ve ever lasted in our house!)
Ashley Wack says
My dad absolutely loves chocolate chip cookies and has had many different kinds, WELL this is one of his FAVORITES as is mine. I don't think I will use any other chocolate chip cookie recipe again! I have this one almost memorized from making it so often. Also, my grandpa loves butterscotch so I used butterscotch pudding mix with butterscotch chips and they turned out fantastic. You can get so creative with this recipe.
Molly Thompson says
Oh butterscotch sounds good!! We have this memorized too!
Ashley Boll says
These cookies are just Y U M! I love that the pudding doesn’t make this just another basic chocolate chip cookie recipe but brings such a powerful dynamic to the taste. They turn out perfect everytime and will forever will a family favorite 🙂
Volcano eCigs says
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CLindsey says
I first tried this recipe a few years back and everybody that had a chance to try the cookies absolutely LOVED them. I’m not much of a baker so I make cookies only a few times a year, but every time I do I have to come find Molly’s recipe. We use mint chips and those are sure a huge hit in our house. The cookies don’t even last 24 hours, so you better enjoy them fast before you can’t enjoy them at all because they’re gone! I share this recipe with everybody...unsolicited cookie advice in some cases, I’m sure.
Molly Thompson says
Thank you so much!! This makes me so happy!
Pearl says
Do you refrigerate these after you bake them or leave them on the counter? Daughter made them to bring to school.
Molly says
Just whipped upsome now and my family says their yhe best chocolate chip cookie ive ever made ! Thanks for sharing recipe!
Molly Thompson says
Love that, Molly! So happy to hear that!
Art says
Does it make difference if you use sugar free cook and serve pudding mix instead of instant?
Isabella says
YES. I made this mistake on the last batch at it came out totally different! Still a cookie, but overall extra sweet + salty?? and just not like the original.
Kate says
If I could give it 100 stars I WOULD!!!! They’re THAT GOOD!!!!!! These are my go to cookies and have now become my signature at parties and events. I never ever take the time to write reviews but this one is an absolute MUST. Thank you thank you for this amazing recipe, I’ll never go without it :)*** pay attention to the flour part*** spooning the flour into the measuring cup ensures you don’t use too much, your dough should be really sticky and your cookies will look like they’re not done when you take them out, but once they cool you’ll realize that’s because of the pudding so don’t over bake and you’ll have melt in your mouth cookies every time!!! LOVE THIS RECIPE <3
Molly Thompson says
This made my day, Kate! THANK YOU!!! It's our go to as well and I'm so happy you take them evrywhere. Means so much that my recipes can be a small part of your life! Grateful for you!
Linds says
Soo good
Laura Hanley says
I made these with Jules gluten-free all-purpose flour and only had 1 oz. of pudding mix, but they still turned out AMAZING!
Bailey says
My whole family loves these cookies!! I am NOT a baker but these turn out perfect every time! Also love the exact steps/instructions to make the cookies perfect because again, I can’t bake 🤣
Thanks for the yummy cookies!
Molly Thompson says
You're welcome, Bailey!!! These are a favorite around here!!!
Ann says
Have. You every put the cookie dough in a square pan and bake them
Ann Shirk says
Have You every put the cookie dough in a square pan and bake them.
Molly Thompson says
I haven't tried that but I think it would work! You will need to bake them longer. Maybe 18-22 minutes!
Uchenna Ijeoma says
I love this recipe. It's simple and the cookies are melt in your mouth delicious 😋
Camille says
Would love to try these, just a quick question.. Should I use dark brown sugar or light?
Abby says
Same question about the brown sugar, light or dark? Which kind will affect final results
Chris says
Can you use butter flavored crisco instead of butter?
Marie says
I use the Crisco butter sticks (1 stick is 1 cup) and add a teaspoon of butter flavoring. They come out perfect.
Laura Myers says
Can you clarify about the salt? It's not listed in the ingredients but you mention adding salt in the step by step instructions. How much salt should I use? I've made cookies similar to this with "salted butter" which obviously omits the salt ingredient, but they seem to come out too salty for my liking. Wanted to try your recipe since it called for unsalted butter but then got thrown off by the salt being mentioned in the instructions. I love pudding cookies!! So I hope you see this!
Michelle Mospens says
🍪 Hellooo best chocolate chips cookies ever. ⭐️⭐️⭐️⭐️⭐️ This will be my go to recipe from now on. 🙌 I tripled the recipe (since I was also baking for a cookie exchange) and it made 8 dozen.
Troy says
It’s about time I came here and left a review. Molly I have been making your cookies for years now. They are what I am known for at holiday parties and gatherings. I make.. dozens. From the first bite of your original chocolate chip cookie years ago to now, I make awesome variations like White Chocalate Butterscotch Cranberry to Double Chocalate Mint chip. These are truly the most versatile cookies I have ever made and the pudding flavor combinations are endless. I say all of this to say, thank you! In a few short days I will be making 5 different batches for a work function and cannot wait to AGAIN blow the socks off of everyone who tries them!
Molly Thompson says
Thank you so much, Troy!!! Wow this means so much to me. I love to hear how my recipes impact your life. Thank you for taking the time to share!!
Gina says
These are some of the best cookies. Friends that don’t like sweets much kept picking up these cookies. Very easy to make.
Usually do take a little longer to cook but that is because I like them a little thicker.
Tracy Strahsburg says
I’ve made these cookies multiple times and they always turn out fantastic! Even with my Bob Ross happy little accident of buying banana pudding…banana chocolate chips cookies were a hit as well!!
Molly Thompson says
Lol love that!!!
Kayla says
These cookies are perfect! I’ve been making them for over a year now and it’s the only chocolate chip recipe I use. I bake for large amounts of people and they’re always asking for the recipe!
Molly Thompson says
Love that, Kayla!!! These are our favorites too!
Emma says
One of my favorite recipes!
Molly Thompson says
Us too!!!
Michelle Mospens says
The best chocolate chip cookies recipe EVER! I have been trying for over 30 years and finally this recipe rocks our socks off! Yay! Thank you Molly!
Molly Thompson says
This is the best comment EVER!!! AFtere 30 years I'm so happy to hear that!
Stephanie Hauk says
These cookies are incredible! I made a batch for the Superbowl last weekend and am making another for a hockey tournament this weekend. The cookies remain soft and chewy for days -- absolutely delicious!
Molly Thompson says
That's what we love about them tooo, Stephanie! One of our favorite recipes.
Kimala says
Picture perfect Chocolate Chip cookies.
They taste as good as they look...
Molly Thompson says
Thank you!
Deenise says
I made these exactly as diredted. They had to bake 15-17minutes. Came out amazing!
This is now my gold standard chocolate chip cookie recipe.
Thank you
Mary says
For those that have replied with bake time, did you melt the butter or use at room temp? Room temp is key.
Patti Pavitt says
For those of you that thought the cookies were too "puffed" up or thick. I used the back of a spoon to mash them down a little. They turned out great!!
April says
Can you roll out the whole amount of dough, and bake it like a cake?
Molly Thompson says
Hey April! I haven't tried doing that, but you could maybe press it into a round cake pan and bake it that way. The cook time will vary, so you'll have to keep an eye out for how long it takes to bake.
Seras says
Can i just talk about how this recipe is AMAZING!? This recipe is extremely delicious and mouthwatering, all the cookies was gone in under 20 minutes.
Molly Thompson says
Thank you!!
Kate says
The best chocolate chip cookie recipe I’ve ever tried. Soft, tasty, and always a crowd pleaser. Keep an eye on time, sometimes I find it needs more.
Molly Thompson says
Thanks, Kate! It's our favorite too!
Jeanne says
Hey Molly! I tried this cookie recipe. I was a little skeptical at first, because they sounded huge, but omg they are phenomenal. I’m making my 4th recipe of them now. My husband legitimately said they may be the greatest chocolate chip cookies of all time. I make everyone who comes to my house try them. Thanks for sharing the love! Can’t wait to explore your other recipes!
Grace says
Hi! I was wondering if you had the ingredients by weight/in grams? This looks amazing and I can’t wait to try!
Love Barker says
These cookies DO NOT SPREAD!!!! All of my ingredients are brand new btw. These cookies looked like balls of dough. And I’ve made these several times and the same ball of dough results.
Donna says
Made these cookies for the first time yesterday. Absolutely the best chocolate chip cookies I've ever made! Thank you for sharing this amazing recipe! I will certainly make them again!
Marie says
Wow!! Amazing cookies. I used a Crisco butter stick and cheesecake pudding (I was out of butter)...Also use 1/2 bag of dark chocolate and 1/2 bag of milk chocolate chips. They are amazing...
Marie says
Made them again today using white chocolate pudding and equal part of milk chocolate, semi-sweet, and dark chocolate chips. Absolute devine.
Molly H says
All I have on hand is sugar-free pudding mix. Can I use that instead and do you know about how much a conversion would be? For example the regular mix comes in a 3.4 oz box but the sugar free is a 1 oz box.
D.k. says
My family and kids love this recipe ! I use the parchment paper and also in i put the dough in the freezer for ten minutes they come out thick and perfect every time . Don’t mind those trolls 😈 they have nothing else to do in their day
Michelle says
Can’t wait to try this. Can I use a siplat mat instead of parchment paper? And can I make these into smaller balls for a smaller sized cookie?
Guadalupe Barrios says
So Molly came across your recipe on chocolate chip cookies. Just wondering what the pudding does to the cookie?
Rose says
Made these cookies for the first time . They are amazing !! Recipe was simple and easy to follow . Thanks for this delicious cookie recipe
Marie says
Today I'm going to make them with white chocolate pudding, white chocolate chips and dried cranberries. I'll add a teaspoon of orange extract to the mix. Let you know how they come out.
Katelyn D says
Well I know why some people are getting amazing cookies and some are getting cookies that don’t spread an inch. I followed ur recipe which states 3.4 oz of pudding mix, where as in ur video you only use one box of pudding mix which is only 1 oz (as stated on the box). Some people including myself put 3 times the amount of pudding mix in their recipe! Please fix this for future people and cookies! 💕
Ashley Cornell says
The best chocolate chip cookies you will ever eat
Paula says
I'm confused with the butter. 2 sticks = 1 cup however your measurements for X2 and X3 doesn't reflect this. Is that a mistake in the written recipe? If not, could you please explain why this is?
Jess says
I’ve made chocolate chip cookies with pudding before, but they’ve never been very good. These are so god damn good. Seriously delicious. I’m struggling not to eat them all in one go. I make a lot of cookies (my partners fav lunch box treat), when he got home and gave them a go he said he wanted these all the time. Thanks for such a delicious recipe!
Anne says
Soooo…..I just realized I used chocolate pudding rather than vanilla. Hopefully this is a tasty “oops” and not an epic fail. 😂
Holly says
I added pistachio pudding, cranberries, and white chocolate chips! Absolutely amazing!! My family’s absolute new favorite cookie!
HOLLY says
I made these cookies with pistachio pudding and added pistachios, cranberries, and white chocolate chips. They are the best and my families new favorite cookie! Thanks you!!
Molly Thompson says
Wow! That sounds amazing!
Austin says
Hello! How many ounces and or grams are in 1/4 cup for this?
Austin says
Hello! How many ounces and or grams are in 1/4 cup for this?
Molly Thompson says
Hey Austin! I haven't tested this, but it should be around 3 ounces. Just keep an eye on them in the oven so you don't overbake them!
Stephanie says
I’ve makes these cookie countless of times. They always come out delicious and chewy. I can’t stand behind a crunchy cookie. I want to make them for friends but they are vegan. If I use vegan butter and take out the eggs would it still work? Or what can I sub the eggs for?
Duke says
Made a double batch. They are great but you need to look at the butter amount. It says 2 cups, but it states 2 sticks. Need to change that. Some people may be confused but great cookies.
Morgan says
My husband and kids have me make these 1-2 times a week. I will not make chocolate chip cookies without pudding mix now. Great recipe, thanks!
Molly Thompson says
Wow that is amazing!! Thanks for taking the time to share!
JC says
The name is accurate! They are the best! My family loves them. This will be my go to recipe for chocolate chip cookies from now on.
Molly Thompson says
Love that!! Thank you for sharing!
Monica says
Can you tell me why you don't add the pudding mix in with the dry ingredients so it would be incorporated better? Just curious.
Molly Thompson says
Hey Monica! Adding it with the eggs and vanilla gives you extra time to whip the pudding in and affect the final texture of the cookie with the pudding. If you add it to the flour you aren't able to beat it for another 2-3 minutes because you want to mix in the dry ingredients until they're just combined. Hope that makes seense!
Crees says
Best cookies ever!!
Katie says
I’ve read some comments where people say their cookies don’t spread. I had the exact opposite issue. My cookies are flat as pancakes. I’m not sure what I did wrong, I followed the recipe exactly and spooned my flour.. any ideas?
Molly Thompson says
Flat cookies are typically a result of the temperature of your ingredients. I'd double-check how much butter you used (might have accidentally added too much) or the temp of your butter was off. Room temp butter should only be set out for 1 ish hours. Watch the video above the recipe to get a good idea of this!
Elise says
These are the best cookies of all time. My coworkers are always so excited when I make them. I usually make them with regular chocolate chips and sprinkles, but I’ve made the craisins/white chocolate chip variation too. I usually make the dough and freeze it in balls for easy parties!
Molly Thompson says
Thanks, Elise!! We freeze the dough all the time too. Ya never know when you'll need pudding cookies!
Hermina Levy says
Don’t know about anyone else, but my favorite cookies are crisp, not soft - - especially if dipping into milk or coffee.
Molly Thompson says
My sister and mom like crispy cookies too! That's not what you'll get here with this recipe, but you can browse our other cookies! We have tons!
Karrin says
Fantastic cookies. My kids ask for these so often that I just always keep the ingredients on hand. My son (17) has even memorized the recipe! They disappear quickly! My kiddos prefer white chocolate chips but otherwise I make them according to the recipe, as is! Thank you so much for sharing!
Molly Thompson says
Oh my gosh this is amazing! I love that he memorized the recipe. We keep them on hand all the time too.
Marlene says
Question please! When you say “ 3.4 ounces vanilla instant pudding mix” do you mean 3.4 oz or do you mean 3 times 4 oz ? I’m not clear. Thank you!
Molly Thompson says
It's one 3.4-ounce package of Instant Pudding mix!
Abby says
Hi there, made these and the death by chocolate version for my kids school fair and they were a hit. Have you tried sugar free versions and using other kinds of flour like almond or coconut flour? My husband and I are diabetics and so are a couple of friends and i think they would love a version good for diabetics
Molly Thompson says
Hey Abby! Glad you like them. I haven't tried them with a sugar substitute, but I know they make good-quality ones now. I wouldn't recommend swapping this for almond or coconut flour because they have different structures and absorb liquid differently. We have specific coconut flour, oat flour, or even flourless cookie recipes on our website that you can try!
Abby says
Thank you so much for your response. BTW with regards to the brown sugar is it light or dark?
Brooke Perin says
After dealing with a number of bad symptoms, my adult (27 y/o) daughter was diagnosed with Celiac Disease about five months ago. She’s had to give up a lot of things, but the hardest for her was CC cookies. She prefers a moist/chewy cookie so I set out to find the right combination of gluten-free flour and recipe that would give her back her favorite cookie. Hooray! Your CC Pudding Cookie recipe using the GF flour recipe from America’s Test Kitchen hit the jackpot! If I don’t tell people it’s GF, they have no idea! Thank you so much for publishing this recipe!
Molly Thompson says
You're so welcome, Brooke! This is the best. I'll have to try that GF flour I haven't had it yet. Thanks!
Kathleen says
Hi! Going to attempt these the last weekend of April and wondering whether you’ve a preference on light vs brown sugar for this recipe?
Molly Thompson says
Hey there! I prefer light brown sugar! I will update the recipe to make that more clear!
Sharra says
This is my go to recipe for church. We have a cookie ministry with coffee and everyone always loves these. My favorite combo so far in banana pudding super yummy.
Natalie says
This is a really well written recipe. I appreciate the directions for how long to beat certain ingredients. My cookies have always come out FLAT and I think you’ve solved the mystery for me. I never beat anything long enough. These came out great. I love how thick and wrinkly they came out. A perfect cookie in my opinion! I will be trying a lot more of your recipes!
Kathryn says
These are amazing, just made for the second time in a couple weeks, the first time I followed the recipe exactly, this time I used chocolate pudding, mini chocolate chips, and dried cherries-so yummy!
Thank you!
Alicia says
WOW! I’m an advanced baker with many cheesecakes, sugar cookies, and even wedding cakes under my belt; but I could never quite find the “perfect” chocolate chip cookie recipe.
THIS. IS. IT.
Life changing. So easy to make, turned out perfect!
Fabiola Martinez says
I’ve been looking for the perfect cookie recipe and I’ve finally found it. These cookies turned out amazing! Thanks for sharing!!!
Amanda L Long says
Hey there!! I have made these several times and everyone loves them. I have two questions: 1. I bought a 2 ounce ice cream scoop to make sure these were all uniform. Will they still spread? 2. Do you chill the dough at all?