Award Winning Soft Chocolate Chip Cookies

Use high-quality chocolate for a richer flavor.

Try adding toffee pieces or coconut flakes for different textures.

Letting the cookie dough chill in the fridge for a couple of hours can both enhance flavors and help the cookies hold their shape better.

For a gourmet touch, sprinkle a little sea salt on top of the cookies right before baking.

If possible, bake a test cookie first; it helps to gauge the baking time and lets you adjust as necessary.

For chewy cookies, avoid overbaking; they should look slightly undercooked when removed from the oven.

Use a cookie scoop for uniform sized cookies, which helps with even baking.

If you want thicker cookies, you can substitute a bit of the all-purpose flour with cake flour.

For an added layer of flavor, toast the walnuts before adding them to the batter.

What makes these chocolate chip cookies soft and chewy?

The combination of butter, brown sugar, and instant pudding mix contributes to the soft and chewy texture, while the high moisture content from the butter and pudding helps retain moisture during baking.

Can I use margarine instead of butter?

While you can use margarine, it may affect the flavor and texture of the cookies. Butter provides a richer taste and a softer texture, so the end result may not be as good with margarine.

Can I use a different flavor pudding mix?

You can use any flavor you like, just keep in mind it will be the dominant flavor (and color) of the cookies.

Is it necessary to sift the flour and baking soda?

Sifting helps aerate the flour and blend the baking soda evenly throughout, contributing to a better rise and texture. While it's not strictly necessary, it can improve the final outcome.

How do I know when the cookies are done baking?

The cookies are done when the edges are light golden brown and the centers look slightly underbaked, as they will continue to firm up while cooling on the baking sheet.

Can I use different types of chocolate?

You can use milk chocolate, dark chocolate, or even white chocolate chips. You can also mix different types.

Can I substitute the walnuts or leave them out?

You can omit the walnuts if you prefer or substitute them with other nuts like pecans or macadamia nuts.

How should I store the cookies?

Store cooled cookies in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them or freeze them for up to 3 months.

Can these cookies be frozen?

You can freeze the cookies. Place them in a single layer on a baking sheet to freeze them individually, then transfer to a freezer-safe container. Thaw at room temperature before serving.

What if my cookie batter is too wet or sticky?

If the batter seems too wet, try chilling it in the refrigerator for about 30 minutes. You can also gradually add a bit more flour, a tablespoon at a time, until it reaches a more manageable consistency.

How can I make the cookies more flavorful?

You can add a pinch of sea salt to enhance the sweetness, or try adding other flavors like almond extract or espresso powder.

What baking sheets are best to use?

Using light-colored, non-stick baking sheets helps to prevent over-browning. If using dark sheets, be mindful to check the cookies a minute or two earlier.

What can I do if the cookies spread too much while baking?

Make sure your butter is softened but not melted when you start. If the dough is overly warm, chilling it before baking can help prevent excessive spreading.

Electric Mixer: For combining the butter, brown sugar, and white sugar until fluffy, and for incorporating the eggs and dry ingredients into the mixture.

Mixing Bowls: At least two are needed - one for sifting the flour and baking soda together, and another large bowl for mixing the cookie batter.

Measuring Cups and Spoons: For measuring ingredients such as the flour, sugars, and vanilla extract.

Sifter: To sift together the flour and baking soda.

Baking Sheets: To drop and bake the cookie batter.

Wire Rack: For cooling the baked cookies completely after removing them from the baking sheets.

Spoon or Cookie Scoop: For dropping the cookie batter onto the baking sheets.

Chocolate Milk: Enjoy a glass of cold chocolate milk alongside the cookies for an indulgent treat.

Vanilla Ice Cream: Warm the cookies slightly and serve them with a scoop of vanilla ice cream.

Espresso or Coffee: Pair the cookies with a strong cup of espresso or coffee. The bitterness of the coffee balances the sweetness of the cookies.

Chocolate Sauce: Drizzle some silky chocolate sauce over the cookies for a more decadent dessert.

Sea Salt: Sprinkle a tiny pinch of flaky sea salt on top of the cookies after baking. The salt enhances the sweetness and brings out the chocolate's richness.

Milk Dipping: Serve the cookies with a small glass of milk for a nostalgic touch.

Nutella: Spread some Nutella on half of the cookie for a chocolate overload. The hazelnut spread adds another layer of flavor that complements the chocolate chips.

Roasted Marshmallows: Toast some marshmallows and sandwich them between two cookies for a s'mores twist.