Yeah, yeah, I know! Everyone has a recipe that they say is the best ever. Well, this one is mine. This is my favorite chocolate chip cookie recipe of all time. I’ve made lots of different chocolate chip cookie recipes, but this one, in my opinion is the bestest of the best. They bake up soft and chewy and they stay that way. They freeze well and they keep well. What more could you ask for?
I’ve literally made hundreds of cookies using this recipe. It’s an adaptation, just like any other chocolate chip cookie recipe out there. I’ve played around with different sugars, omitting and including baking powder, butter vs. shortening, etc, etc. Once I settled on this one we were hooked. I always have bags of these in the freezer. The kids know how to pull out a few and pop them in the oven. I make a big batch early in the week, wrap them individually and store them in the fridge to place in lunches each day.
I’ve used chocolate chips, mint chips, white chocolate chips, peanut butter chips, and chocolate chunks, among others. I’ve substituted some of the flour with cocoa to make a chocolate version and that works rather nicely too.
I’ve made these and sold them at my daughter’s high school soccer games. One mom asked me how I get them so round. I use an ice cream scoop to measure out the dough, and I roll them in my hands before slightly flattening them. They bake into the lovely circles or Heaven you see here.
So without further ado, here is my all time favorite chocolate chip cookie recipe. Following the cookie recipe is my recipe for homemade vanilla pudding mix. I make a big batch of this and keep it in the pantry. I use it in any recipe that calls for vanilla pudding mix to be added in. This is also used in my cookies, but you can easily substitute Jello pudding mix if you prefer.
I’ve also included instructions for freezing these babies so you can have some on hand whenever you feel like it. And finally, this recipe makes 31 jumbo cookies or 48-60 regular sized cookies, depending on your cookie scoop.
TIP: This is important, probably the biggest misconception in baking in my opinion. Softened butter does NOT mean the butter should be soft. Softened butter is butter that has been removed from the fridge and allowed to sit at room temperature for about 30 minutes. Enough to take the chill off. If you kitchen is hot because it’s the middle of summer and you refuse to turn on the A/C, then cut that back to about 15-20. Of course, if you kitchen is that dag-gum hot I don’t know why you would want to bake chocolate chip cookies anyway! :-P
The Best Chocolate Chip Cookie Recipe Ever
1/2 cup unsalted butter, softened (see important note above)
1/2 cup butter flavored or regular shortening
3/4 cup sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Amanda’s homemade pudding mix (recipe below)
OR 1 (3.4 ounce) package instant vanilla pudding mix
1 package semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a mixer bowl outfitted with paddle attachment, beat together the butter, shortening, brown sugar, and sugar on low until bound together, then on medium-high until smooth and fluffy. Add vanilla, continue beating, then add one egg. Beat until combined, then add the other egg and beat until fluffy.
In a large bowl, stir or whisk together flour, baking soda, baking powder, salt, and pudding mix. Turn mixer to low and gradually mix the dry ingredients into the sugar mixture until well blended.
Use a spoon or sturdy rubber spatula to stir in chocolate chips.
For regular sized cookies:
Drop by teaspoonfuls 2 inches apart onto parchment lined baking sheets. Bake in a preheated oven for 8-11 minutes, until light golden brown. Remove from oven; allow cookies to cool 5 minutes on baking sheets before removing them to wire racks to cool completely. Makes 48-60 cookies.
For jumbo cookies (4″ cookies):
Use an ice cream scoop to measure out dough. Roll dough ball in hands and flatten gently with fingers. Place 2 inches apart onto parchment lined baking sheets. Bake in a preheated oven for 11-13 minutes, until light golden brown. Remove from oven; allow cookies to cool 7-8 minutes on baking sheets before removing them to wire racks to cool completely. Makes 31 jumbo cookies.
Amanda’s Homemade Vanilla Pudding Mix
makes 8 cups of mix
3 cups instant nonfat dry milk
4 cups granulated sugar
1 teaspoon salt
3 cups cornstarch
Combine dry milk, sugar, salt and cornstarch in a food processor and process until uniform. You may need to do this in 2-3 batches. Store mix in airtight canister or a closely covered jar.
To prepare pudding: Stir the mix in the canister before measuring out 1/2 cup mix into a pan. Add 2 cups milk AND 1 teaspoon of vanilla and cook over low heat, stirring until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat and pour into individual serving dishes. Pudding will thicken further as it cools.
To freeze cookie dough:
Prepare cookie dough as directed in recipe. Measure out cookies as indicated above, but instead of placing them 2″ apart on cookie sheets, do the following. Place unbaked cookie discs on a wax paper lined cookie sheet, placing the cookies as close together as you can without them touching. Place the filled cookie sheet into the freezer and “flash freeze” for 2-3 hours. (Flash freezing allows the food to become frozen as individual pieces. This way when they are placed together in a bag they will not stick to each other in a bog blob.) Remove the frozen cookies from the cookie sheets and place them into a freezer bag.
To bake, preheat oven to 350 F, place frozen cookies onto cookie sheet and bake 11-14 minutes. You can allow the cookies to thaw on the sheet first if you like; then bake according to the original recipe instructions.