Melted Butter Soft Chocolate Chip Cookies
Soft chocolate chip cookie recipe with melted butter and instant pudding mix. If you don't have instant pudding mix you can use 1 ½ teaspoons of cornstarch and an extra tablespoon of granulated sugar.
Servings 21 cookies
Cost 5
Ingredients
- 1 stick unsalted butter (See note about salt) (114 grams)
- 3 tablespoons sugar (36 grams)
- ½ cup brown sugar, firmly packed (100 grams)
- 2 ½ tablespoons instant pudding mix (25 grams)
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 ½ cups all purpose flour (195 grams)
- 1 cup milk or semisweet chocolate chips
Instructions
- Melt the butter gently using one of the lower settings in the microwave. Let cool.
- With a wooden spoon or scraper, beat together the cooled melted butter, both sugars, pudding mix and vanilla until blended, then beat in the egg.
- Add the salt and baking soda and stir until blended, then add the flour and stir until you have a dough. Stir in the chocolate chips.
- Using a small cookie scoop, scoop out 24-26 or so generous size ball. If you want little rings around the edges, make the scoops slightly larger than the scoop and press down on a flat surface so your scooped dough has a ridge around it (see photo). Put all the little scoops on a plate and cover with plastic wrap until ready to bake or bake right away.
- Preheat the oven to 375 F Line a baking sheet with parchment paper.
- Arrange the chilled scooped balls on a cookie sheet spacing 2 inches apart. Bake one sheet at a time for about 10-12 minutes or until the cookies are lightly brown around the edges. I usually bake mine even longer than 12 minutes because I like the cookies more brown, but I recommend checking at 10 because some ovens are faster.
- Bonus: For large cookies, take 3 of your balls and mash them together into a ball. Bake on a parchment lined cookie sheet at 350 for about 15 to 18 minutes or until set and cookies have small cracks in the top. Let cool completely. The large ones work best with dough that's been chilled for a day.
Notes
If using salted butter, reduce the salt to a generous ¼ teaspoon.
