I could not be more excited to share my second recipe in the Search for the Best Chocolate Chip Cookie! This cookie recipe holds such a special place in my heart because it was my Grandma Pearl’s recipe. Her Super Soft Chocolate Chip Cookies were like little bundles of love every time she made them. They are soft, chewy and fabulous! I can’t wait for you to try them for yourself.
When I say that they are soft and chewy, that is not an understatement. In fact, I haven’t ever had a cookie quite as wonderful as these babies.
I can’t quite decide if it is the cookie itself or the fact that I have so many fond memories of Grandma Pearl. She truly was one of my favorite ladies!
I am certain that my Taters and Tales are the awesome people they are today because of her. I could go on forever but I better get back to Chocolate Chip Cookies.
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Cookie #2, in the Searching for the Best Chocolate Chip Cookie Recipe
This recipe is one I have had for years sitting in my drawer. It is written on a note card {straight from Grandma Pearl’s recipe} but I had misplaced it. I am so glad I found it and added it to my Search for the Best Chocolate Chip Cookie.
How to Make Super Soft Chocolate Chip Cookies with Pudding Mix
The cookies begin just like other cookies. Cream the butter and sugars together until you have a light and fluffy mixture. I always like to use a handheld mixer but this can be done by hand or with a stand mixer too.
To the creamed butter and sugars, add the eggs and vanilla. Mix until they are completely incorporated.
Now for the ingredient that makes these cookies as soft and chewy as they are…instant vanilla pudding mix. Add it to the wet ingredients and combine.
Can Other Types of Instant Pudding Mix be Used?
Grandma Pearl used to use other types of pudding mix when she didn’t have vanilla. I remember her using banana and butterscotch. Both were fabulous and give a subtle underlying taste to the cookies.
Then add the dry ingredients {flour, baking soda & salt} and mix until they are incorporated. You don’t want to over mix at this point.
Adding too much air into the dough at this stage can cause the cookies to rise quickly in the oven. Then they will deflate and flatten out.
Finally, add in the chocolate chips and mix to combine. You want them evenly distributed into the dough.
Scoop mounds of dough onto a silicone lined cookie sheet using a cookie scoop. Then bake at 350 degrees for 8-10 minutes or until the cookies are starting to turn golden brown.
Remove them from the oven and let them cool on the cookie sheet for 10 minutes before moving them to a cooling rack.
Honestly though, it is really hard to let them cool for that long because they smell so fabulous.
You might have to eat a couple while they are still warm. Just for good measure. In fact, it might be a requirement.
5 Reasons to love Grandma Pearl’s Super Soft Chocolate Chip Cookies
- It is a recipe from Grandma Pearl, she was EVERYTHING and so anything from her is awesome
- The pudding mix gives them great flavor
- The pudding mix also give them an extra soft texture
- The dough doesn’t have to be chilled
- They stay fresh for 5 days or more at room temperature
Thank you Grandma Pearl for so many things! For your wisdom, love, memories and of course recipes. Love you!
Do you love Chocolate Chip Cookies as much as I do? Try these recipes…
- Best Soft Chocolate Chip Cookies
- Super Thick Chocolate Chip Cookies
- Easy Chocolate Chip Cookie Bars
- Chocolate Chip Skillet Pizookie
- Chocolate Chip Craving Cookie
- Salted Caramel Chocolate Chip Cookie
- Butter Pecan & Milk Chocolate Chip Cookies
Grandma Pearl's Super Soft Chocolate Chip Cookie Recipe
Super soft and chewy chocolate chip cookies with a secret ingredient.
Ingredients
- 1 cup butter or margarine {softened}
- 1/4 cup granulated sugar
- 3/4 cup brown sugar {packed}
- 1 tsp vanilla extract
- 2 eggs
- 1 4 oz. pkg. instant vanilla pudding
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
Preheat oven to 375° and line baking sheets with silicone mats {or parchment paper}
In a medium bowl, cream together butter or margarine and both sugars. Add vanilla and eggs and mix until combined. Add instant vanilla pudding mix and stir until incorporated.
Add flour, baking soda and salt and mix until just combined. Do not over mix. Add chocolate chips and mix until they are equally distributed throughout the dough.
Scoop mounds of dough with a cookie scoop and place onto cookie sheet. Bake for 8-10 minutes or until the cookies are just starting to turn golden brown. Let the cookies cool on the cookie sheet for 10 minutes before moving them to a cooling rack.
Store your chocolate chip cookies in an air tight container at room temperature for up to 5 days. Freeze cookies for up to 3 months.
