Cooking Mommy: Soft Chocolate Chip Cookies

Wednesday, December 5, 2012

Soft Chocolate Chip Cookies

I love chocolate chip cookies, but I'm pretty picky when it comes to their texture. I like them to be soft and chewy, not thin and crispy. These are so soft and delicious! I found the recipe on allrecipes as one of their top chocolate chip cookie recipes and think they are some of the best chocolate chip cookies I've ever had.

Ingredients
2 1/4 cups all purpose flour
1 tsp baking soda
1 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup white sugar
3.4oz package instant vanilla pudding mix
2 eggs
1 tsp vanilla extract
2 cups semi sweet chocolate chips

Directions
Preheat oven to 350 degrees. Stir together flour and baking soda and set aside. Cream together butter, brown sugar, and white sugar. Beat in instant pudding until mixed. Stir in eggs and vanilla extract. Blend in flour mixture. Stir in chocolate chips. Drop dough by rounded teaspoons (or use a small ice cream scoop) onto ungreased cookie sheets. Bake 10-12 minutes. Let cool on cookie sheet for about 5 minutes and then remove and let cool all the way.

2 comments:

esterAugust 16, 2018 at 7:19 PM
These are the best chocolate chip cookies. My grandkids love them.I had lost recipe spend all day looking for it till I found it and then more.
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esterAugust 20, 2021 at 5:30 PM
I've been making these cookies for a while my grandkids love them.
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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.