The perfect recipe for chocolate chip cookies. Soft, chewy, thick & filled with melty chocolate chips – these cookies are completely addictive!

Dear Diary. Today I made the ideal chocolate chip treats. Insane delicate, super chewy, simply the right level of thickness, ultra rich, overflowing with chocolate chips – My life is finished. 

Alright. I'm being emotional. Be that as it may, chocolate chip treats are critical. They're a staple for a reason – a mainstay of my youth, my eating routine and my rational soundness. So I need to have the ideal formula. 

Frankly, I generally get anxious making chocolate chip treats. I know it appears to be senseless, yet I think that its distressing in light of the fact that everybody as of now has their most loved chocolate chip treat formula – and there's A LOT of rivalry for flavorful CCCs.

But I decided to tackle my fear. I had to create the ULTIMATE chocolate chip cookies. The kind where you eat the whole batch but don’t care because they’re so good chocolate chip cookie.
And when you make these cookies – you’ll have chocolate chip cookie perfection too. There’s a few key elements – but the recipe is super simple.

So what makes these treats so incredible? 
Margarine. Genuine margarine. You can't get that rich taste and immaculate surface without it. In this formula you'll utilize softened spread to make your treats additional chewy. :+1 
To up the chewy non-abrasiveness considerably more, you'll utilize a higher proportion of chestnut sugar to white. 
Simply the appropriate measure of flour. An excessive amount of flour and your treats are dry and hard, however insufficient flour and you wind up with level, spreading, fresh treats. This formula is simply right! 
Pudding. The first occasion when I put pudding blend in treats, I thought I was duping. In any case, in the wake of acknowledging how delectably delicate and chewy it makes your treats – you'll be changed over. Go on – Be a Rebel!!!! 
At that point cool your mixture. In the wake of framing the batter into balls, chill it in the refrigerator for no less than 3 hours. The holding up is super hard – yet it makes your treats thick and shields against shrewdness treat spreading. 
To wrap things up – under heat! Under preparing your treats keep them super delicate and rich. The tops ought to be simply beginning to set when you remove them from the stove. They'll keep preparing as they cool on the plate – so they don't have to look completely cooked when you remove them from the broiler.

Ok, that sounds like lots of instructions – but I promise this recipe is  chocolate chip cookie perfection. Chewy, soft, butter, chocolate chip filled cookies are on the way
Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
  • 3/4 cup unsalted butter melted and cooled to room temperature
  • 2/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cups and 3/4 all-purpose flour
  • 1/4 cup vanilla pudding mix
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cups and 1/2 chocolate chips (milk semi-sweet or dark - whatever you prefer)
  1. In a large bowl with a stand or hand held mixer on medium-low speed, mix together the melted butter and sugars until combined. Add in the egg and vanilla and continue beating for about 30 seconds.
  2. In a separate bowl, whisk together the flour, pudding, baking soda, and salt. Mix the dry ingredients into the butter & sugar mixture on low speed until combined. Turn off the mixer and fold in the chocolate chips using a large wooden spoon or rubber spatula.
  3. Form the dough into balls of approximately 2 tablespoons each - I got 28 total. Cover and leave to chill for at least 3 hours in the fridge.
  4. When ready to bake, preheat the oven to 350F degrees. Place cookies two inches apart on a cookie sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes until tops are just set. Allow to cool for at least 10 minutes on the baking tray and continue cooling on a wire rack.
Hakan Yerlikaya
Hakan Yerlikaya

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