Ultimate Soft Batch Chocolate Chip Cookies
Indulge in the decadent delight of these Ultimate Soft Batch Chocolate Chip Cookies, perfect for cookie lovers of all ages! This recipe captures the essence of classic homemade cookies with a soft and chewy texture, loaded with rich chocolate chips that melt beautifully with every bite. Easy to make, these cookies are great for sharing at gatherings, school events, or simply enjoying at home with a glass of milk. Treat yourself and your loved ones to the softest, most chocolatey cookies you've ever tasted!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Flour
2 1/4 cups (All-purpose flour, sifted)
Baking Soda
1 teaspoon (Baking soda, sifted)
Brown Sugar
3/4 cup (Packed brown sugar)
Butter
1/2 cup (Softened unsalted butter)
Shortening
1/2 cup (Softened shortening)
Granulated Sugar
1/4 cup (Granulated white sugar)
Instant Vanilla Pudding Mix
1 (4 ounce) package (Vanilla-flavored instant pudding mix)
Vanilla Extract
1 teaspoon (Pure vanilla extract)
Almond Extract
1/8 teaspoon (Pure almond extract)
Eggs
2 (Beaten eggs)
Chocolate Chips
2 cups (Semi-sweet or milk chocolate chips)
Instructions
1
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2
In a medium bowl, whisk together the flour and baking soda; set aside.
3
In a large mixing bowl, combine the brown sugar, granulated sugar, softened butter, shortening, instant vanilla pudding mix, vanilla extract, and almond extract. Beat on medium speed until the mixture is smooth and creamy.
4
Add the beaten eggs to the mixture one at a time, mixing well after each addition to ensure everything is well incorporated.
5
Gradually add the flour mixture to the wet ingredients, beating on low speed just until combined. Do not overmix.
6
Gently stir in the chocolate chips until evenly distributed throughout the dough.
7
Using a rounded teaspoon or cookie scoop, drop the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
8
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Ultimate Soft Batch Chocolate Chip Cookies.
What makes these cookies soft?
The inclusion of instant vanilla pudding mix and a combination of butter and shortening helps achieve the soft batch texture.
How long do these cookies need to bake?
The cookies should bake for 10 to 12 minutes.
What oven temperature is required?
Preheat your oven to 350°F (175°C).
What kind of chocolate chips should I use?
You can use either semi-sweet or milk chocolate chips.
What types of sugar are in this recipe?
The recipe calls for both packed brown sugar and granulated white sugar.
Is shortening necessary for this recipe?
Yes, the recipe uses 1/2 cup of softened shortening along with butter.
How much flour is needed?
You will need 2 1/4 cups of sifted all-purpose flour.
What flavor of pudding mix is used?
A 4-ounce package of vanilla-flavored instant pudding mix is used.
How should the eggs be added?
Add the beaten eggs to the mixture one at a time, mixing well after each addition.
What extracts are used for flavoring?
The recipe uses both pure vanilla extract and a small amount of pure almond extract.
Should the butter be salted or unsalted?
The recipe specifies using softened unsalted butter.
How much almond extract is included?
The recipe uses 1/8 teaspoon of pure almond extract.
Do I need to sift the dry ingredients?
Yes, the recipe recommends using sifted all-purpose flour and sifted baking soda.
How should I prepare the baking sheets?
Line your baking sheets with parchment paper.
How far apart should I place the dough?
Leave about 2 inches of space between each cookie on the baking sheet.
What is the indication that the cookies are done?
The edges should be lightly golden but the centers should still be soft.
Should I cool the cookies on the baking sheet?
Yes, let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Can I overmix the dough?
You should beat the flour mixture into the wet ingredients on low speed only until combined to avoid overmixing.
What is the serving size for this recipe?
The recipe uses a rounded teaspoon or cookie scoop for each portion.
How many eggs are required?
The recipe requires 2 beaten eggs.
Is there baking powder in these cookies?
No, this recipe uses 1 teaspoon of baking soda as the leavening agent.
What size pudding mix package is needed?
A 1 (4 ounce) package of instant vanilla pudding mix is required.
Can I use this recipe for school events?
Yes, these cookies are described as being great for gatherings and school events.
What tools are needed for the dry ingredients?
A medium bowl and a whisk are used to combine the flour and baking soda.
What tools are needed for the wet ingredients?
A large mixing bowl and an electric mixer (medium speed) are used for the creamed ingredients.
How much chocolate chips are in the recipe?
The recipe calls for 2 cups of chocolate chips.
What is the texture of these cookies?
The cookies have a soft and chewy texture.
When should the chocolate chips be added?
Gently stir in the chocolate chips after the flour mixture is combined with the wet ingredients.
Is this an easy recipe to follow?
Yes, it is described as an easy-to-make recipe capturing the essence of classic homemade cookies.