There’s nothing quite like biting into a perfectly Soft Chocolate Chip Cookie – warm, buttery, and filled with melty chocolate in every bite! These cookies are everything you want in a classic treat – thick, chewy centers, lightly golden edges, and a rich, homemade flavor that feels like pure comfort!

Why this Recipe Works

Pudding Mix = Ultimate Softness – The instant vanilla pudding mix is the secret ingredient that sets this recipe apart.

Brown Sugar Keeps Cookies Chewy – Using more brown sugar than white sugar is key because it contains molasses, which adds moisture.

Baking Technique Locks in the Softness – This recipe is designed with technique in mind. The cookies are baked until edges are set, but centers stay soft.

Ingredients You’ll Need

1 cup Butter (Softened) – Helps create air pockets when creamed with sugar for a lighter cookie.

1/4 cup White Sugar – Provides sweetness and crisp edges.

3/4 cup Brown Sugar – Gives a deeper, caramel-like flavor and keeps the cookies soft longer.

1 tsp Vanilla – Enhances overall flavor with a warm, sweet aroma.

1 (3.4 oz) package Instant Vanilla Pudding Mix – The ‘secret ingredient’ for extra-soft, thick, chewy cookies.

2 Eggs – Acts as a binder to hold ingredients together.

2 1/4 cup Flour – Provides the structure and body of the cookies.

1 tsp Baking Soda – Helps cookies rise and stay soft.

2 cups Milk Chocolate Chips – Adds sweet, creamy chocolate flavor.

Chewy chocolate chip cookies with melted chocolate chips

How to Make The Best Soft Chocolate Chip Cookies

Preheat oven to 375 degrees. Line baking sheet with parchment paper and set aside.

Combine 1 cup softened butter, 1/4 cup white sugar, 3/4 cup brown sugar, 1 tsp vanilla, and 1 (3.4 oz) package Instant Vanilla Pudding Mix until smooth and creamy.

Beat in 2 eggs.

Combine 2 1/4 cup flour and 1 tsp baking soda. Gradually pour flour/baking soda mixture into the batter. Beat until cookie dough forms.

Fold in 2 cups chocolate chips.

Place 1 1/2 tbsp size scoops of cookie dough on the prepared baking sheet, leaving room between the cookies to spread.

Bake for 8 minutes.

Use Reynold’s Cookie Parchment Baking Sheets – I always use these for baking cookies, they are already cut to size!

Do Not Actually Make the Pudding – Just use the dry mix poured straight from the box.

Pudding Mix Swap – I have used cheesecake pudding mix in place of the vanilla and the cookies got rave reviews!

Chocolate Chip Recommendation – My favorite chocolate chips are Ghirardelli Milk Chocolate Chips.

Don’t Over Bake – Bake for 8 minutes then check cookies and add one minute if necessary. Do not over bake. The cookies should be slightly golden brown on the edges.

How to Store – You can store these cookies in an airtight container on the counter or freeze them in a freezer safe bag for up to 3 months.