Here it is, folks. The last cookie recipe you’ll ever need. I mean, unless you want something different, like molasses cookies. Or snickerdoodles. Or butter cookies. But for a totally versatile, crowd-pleasing, go-to chocolate chip cookie recipe (plus variations), this is the one. It’s one of the top recipes on allrecipes.com under the title “Award Winning Soft Chocolate Chip Cookies” and these cookies did indeed win my heart. In fact, sharing the recipe has been a bargaining chip in more than one circumstance.
The original recipe will make 6 dozen cookies, which is more cookies than I ever need at one time, so the recipe below is cut in half for a more reasonable yield. The best thing about the recipe is that it’s very versatile. You can use any combination of instant pudding and mix-ins, like pistachio pudding with pistachio nuts and chocolate chips, or coconut pudding with chocolate chips, or chocolate fudge pudding with Reece’s Pieces (see photo). I’ve also used French Vanilla, Cheesecake, Oreo Cookie (not as good as I’d hoped), and Caramel pudding. Sometimes I include nuts, sometimes I don’t. They’re terrific.
The Final Cookie Recipe
1 cup butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 (3.4 oz) box instant pudding mix (the powdered mix, not a Snack Pack!)
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
2 cups chocolate chips (or other mix-in)
1 cup nuts (optional)
Preheat oven to 350 Deg F. Cream butter and sugars together until fluffy, and then beat in the pudding mix until blended. Stir in eggs and vanilla. Add flour and baking soda and then stir until mostly combined, and add in your mix-ins and…. mix in. Drop by rounded spoonfuls onto a cookie sheet (I recommend parchment paper, but you can go commando too) and bake for 10-12 minutes, or until edges are golden brown. Cool on wire racks and use as bribes in business and personal settings.