This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Perfect Chocolate Chip Cookies

Yield: About 24 cookies


  • 2 and 1/4 cups flour (281.25 grams)
  • 1 teaspoon baking soda
  • 3/4 cup salted butter, room temperature
  • 1 cup brown sugar (207 grams)
  • 1 (3.4 oz) package instant vanilla pudding
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups semi-sweet chocolate chips


  1. Measure flour and baking soda in medium bowl. Combine and set aside.
  2. In a large bowl, cream butter and brown sugar together.
  3. Add in pudding package and beat until well blended.
  4. Add eggs and vanilla.
  5. Slowly add flour mixture to butter mixture until well incorporated.
  6. Fold in the chocolate chips with a spatula.
  7. Cover the dough and chill in the refrigerator for at least one hour.
  8. Remove dough from refrigerator.
  9. Preheat oven to 350 degrees Fahrenheit.
  10. Roll dough into balls (the size of 2 tablespoons) and place on greased baking sheet or silicone baking mat.
  11. Bake for 10 minutes.
  12. Remove from oven and allow to cool on cookie sheet for 10 minutes before moving to a wire rack to cool completely.
  13. Cookies stay fresh in covered container for up to one week.

Recipe by Kylee’s Kitchen