Chocolate Chip Cookies

Soft & Chewy Chocolate Chip Cookies (with Pudding!)

If you’re looking for a chocolate chip cookie that’s soft, chewy, and stays that way for days, you’re in the right place. These cookies are a longtime family favorite — the kind that gets requested over and over again. They’re thick, bakery-style cookies loaded with rich chocolate chips, and they have a secret ingredient that makes all the difference: instant vanilla pudding.

It’s that little box of pudding mix that gives these cookies their soft, melt-in-your-mouth texture. If you’ve never tried pudding in your cookie dough, prepare to have your cookie game changed for good.

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❤️ Why This Recipe Works

I’ve baked a lot of cookies over the years — especially with a big family and a house full of taste-testers — and this one always rises to the top. Here’s why:

• Soft & Chewy for Days: The pudding keeps these cookies tender even after a few days on the counter. That is… if they last that long!
• Thick and Satisfying: Thanks to a combo of butter, Crisco, and just the right amount of flour, these cookies don’t spread out too thin. You get thick, bakery-style cookies every time.
• One-Bowl Simplicity: No need to separate wet and dry ingredients. I just toss it all in the mixer and go — simple, quick, and efficient.
• Family-Approved: These are the cookies that get devoured before they’re even cool. They’re the ones my kids ask me to bring to parties, potlucks, and even as care packages.

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🛒 Ingredients

Here’s everything you’ll need:

• 2 (3.4 oz) boxes instant vanilla pudding mix
• 1 cup butter (softened)
• 1 cup Crisco (you can use butter-flavored for extra depth)
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 eggs
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp salt
• 4 ½ cups all-purpose flour
• ~2 cups chocolate chips (I love semi-sweet, but milk chocolate or chunks work too!)

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👩‍🍳 Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Get your cookie sheets ready — I usually bake these on ungreased pans or parchment paper.

2. Mix It All

In a large mixing bowl or stand mixer, combine the butter, Crisco, sugars, eggs, vanilla, pudding mix, baking soda, and salt. Yes — I throw it all in together. My go-to mixer handles thick cookie dough like a champ (you can find it here — and don’t forget to use my code DeliciouslyBold for a discount!).

3. Add the Flour

Once everything is smooth and creamy, mix in the flour until just combined. Don’t overmix here — just until it comes together.

4. Stir in Chocolate Chips

Fold in the chocolate chips by hand or with the mixer on low. If your dough feels warm or soft, you can chill it for 15–30 minutes to keep the cookies from spreading too much (but I often bake them right away).

5. Scoop & Bake

Scoop the dough into large spoonfuls — about 3 tablespoons each. Place them a few inches apart on the cookie sheet.

Bake for exactly 11 minutes. They may look slightly underdone, but trust the process. The edges should be just golden, and the centers will set as they cool.

6. Cool & Enjoy

Let the cookies rest on the baking sheet for 2–3 minutes, then move them to a cooling rack.

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⏱ Time Breakdown

• Prep Time: 15 minutes
• Bake Time: 11 minutes per batch
• Total Time: ~30–40 minutes (depending on how many batches you bake)

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📦 Storage Tips

These cookies stay soft and chewy for 3–4 days at room temperature in an airtight container. You can also:

• Freeze the dough: Scoop dough balls onto a tray, freeze, then transfer to a zip-top bag. Bake straight from frozen — just add 1–2 minutes to the bake time.
• Freeze baked cookies: Once cooled, store in a freezer-safe container for up to 2 months.

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📝 Tips & Tricks

• Use both sugars: The combo of granulated and brown sugar gives the perfect texture and depth of flavor.
• Butter + Crisco = magic: Butter adds flavor while Crisco helps keep the cookies thick and soft.
• Chill if needed: If it’s a warm day or your butter was extra soft, chilling the dough for a bit before baking can help prevent spreading.
• Don’t overbake! The key to soft cookies is pulling them out just before they look fully done.

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🎉 Perfect for Any Occasion

These cookies are just as perfect for a school bake sale or neighborhood potluck as they are for curling up on the couch with a blanket and a glass of milk. They’re also great for gifting — they stack beautifully in treat boxes or jars.

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💬 What My Family Says

“These are the best chocolate chip cookies I’ve ever had — they’re so soft!”
— My son (after grabbing his third one off the tray)

“Mom, you need to bring those to the next family get-together.”
— Every one of my kids. Every time.

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💛 My Favorite Mixer

This recipe is a thick one — the dough isn’t thin or runny. That’s why I love using my stand mixer. It handles heavy cookie dough with ease and saves my arms from a workout.

It can be found here, and if you’re in the market for one, don’t forget to use promo code: DeliciouslyBold for an extra discount!

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📲 Share Your Cookies!

If you make these (and I hope you do!), tag me on Instagram at @DeliciouslyBold and use the hashtag #DeliciouslyBoldBakes so I can see and share your creations.

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📌 Save or Print

Be sure to save this post or print the recipe so you can come back to it whenever the cookie craving hits. This one’s a keeper!