Soft and Chewy Chocolate Chip Cookies
Soft and Chewy Chocolate Chip Cookies
There’s nothing quite like biting into a soft and chewy chocolate chip cookie, with its gooey center and melty chocolate chips, to make your day a little sweeter. This recipe brings you the perfect balance of flavors and textures, ensuring every bite is as delightful as the last. Whether you’re an experienced baker or a newcomer to the kitchen, these cookies are sure to become a favorite treat.
Why You’ll Love This Recipe
If you’re a fan of chocolate chip cookies that are soft in the middle with just the right amount of chewiness, you’re in for a treat. The secret ingredient here is instant vanilla pudding mix, which keeps these cookies tender and enhances their flavor without overpowering the chocolate. Plus, with the option to freeze the dough, you can have freshly baked cookies on a whim.
Kitchen Equipment You’ll Need
- Stand mixer with paddle attachment or a large mixing bowl and electric mixer
- Measuring cups and spoons
- Large plate or tray
- Plastic wrap
- Baking sheet
- Silpat or cooking spray
Ingredients
- 3/4 cup melted coconut oil (in liquid state, measured like you measure canola, olive, etc. oil)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- One 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not ‘cook & serve’), no substitutions
- 1 teaspoon baking soda
- Pinch salt, optional and to taste
- One 12-ounce bag (2 cups) semi-sweet chocolate chips (I use Trader Joe’s)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the melted coconut oil, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed until well combined, about 2 minutes.
- Stop and scrape down the sides of the bowl. Add the flour, instant vanilla pudding mix, baking soda, and optional salt. Beat on low speed until just combined, about 1 minute.
- Stop and scrape down the sides of the bowl again. Add the chocolate chips and beat on low speed until just combined, about 30 seconds. The mixture will look shaggy and a bit oily, which is okay.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough. Compress and squeeze the dough until it comes together. If the dough is too dry, drizzle in one tablespoon of coconut oil at a time until it forms a cohesive dough.
- Place the dough mounds on a large plate or tray, flatten them slightly, cover with plastic wrap, and refrigerate for at least 3 hours and up to 5 days. This step is crucial for preventing the cookies from spreading too much during baking.
- When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with a Silpat or spray it with cooking spray. Place the dough mounds on the baking sheet, spacing them at least 2 inches apart.
- Bake for about 11 minutes, or until the edges have set and the tops are just set. The centers may look slightly undercooked and glossy; don’t worry, they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 10 minutes before serving.
Tips for Success
- Ensure your coconut oil is fully melted and in liquid form before measuring.
- Don’t skip chilling the dough. It’s vital for achieving the right texture and preventing excessive spreading.
- If the dough doesn’t come together, add coconut oil sparingly to avoid making it too oily.
Variations
- For a nutty twist, consider adding a handful of chopped walnuts or pecans.
- Swap semi-sweet chocolate chips for dark or milk chocolate chips based on your preference.
Nutritional Highlights (Per Serving)
Calories: 220 | Fat: 12g | Carbohydrates: 28g | Protein: 2g | Sugar: 18g
Frequently Asked Questions (FAQ)
Can I use butter instead of coconut oil?
Yes, you can substitute melted butter for coconut oil, but it may alter the flavor slightly.
How do I store these cookies?
Cookies can be kept in an airtight container at room temperature for up to 1 week or frozen for up to 6 months.
Can I freeze the cookie dough?
Absolutely! Store it in an airtight container in the freezer for up to 4 months, and bake as needed.
Conclusion
These soft and chewy chocolate chip cookies are a must-try for any cookie lover. Their incredible texture and rich flavor are sure to impress family and friends. Give this recipe a go, and let us know how your cookies turn out. We’d love to hear your experiences and any fun variations you come up with!
