The Best Chocolate Chip Cookie You Will Ever Meet!
I love chocolate chip cookies. Ok, more like infatuated with them. It was my love for cookies that got me into baking in the first place. There is nothing like biting into an ooey-gooey, hot chocolate chip cookie. I have always seemed to be perfecting and tweaking my recipe to conquer my goals on the ideal chocolate chip cookie.
I love a slightly crunchy edge, but the center has to be soft and tender. I am definitely NOT a cakey cookie person. I love a hint of salt to offset all of the sweet and make the flavors pop even more. The base of this fabulous cookie recipe is great for adding other flavored extracts or mix ins!
The key to my incredible chocolate chip cookie recipe is the freezing process. Freezing cookie dough helps to prevent spreading. In addition to the freezing, the perfect blend of butter and shortening ensure for a puffy and beautiful end result.
My girls and I can eat the dough by the spoonful! Sometimes, I may even make a batch just to eat the cookie dough alone. This recipe can yield anywhere from 12-20+ cookies depending on the serving size you create. Just a kindly reminder, if you are using or publishing this 5 year in the making cookie recipe, please tag my blog and Instagram account and please give credit to Graciously Sweet!
Chocolate Chip Cookies
- 3/4 cup unsalted butter, softened
- 1/4 cup shortening
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 package instant dry French vanilla pudding mix
- 2 eggs
- 2 tbsp. vanilla bean paste or 1 tbsp. pure vanilla extract
- 1 tsp salt
- 1 tsp baking soda
- 2 1/3 cups all purpose flour
- 2 cups chocolate chips
- In a mixer beat butter and shortening until well combined and smooth.
- Add in both sugars and beat on high about 2 minutes until fluffy. Remember to scrape bowl intermittently.
- Mix in dry pudding mix.
- Add in eggs, one at a time, followed by vanilla bean paste.
- Stir in baking soda and salt.
- Mix in flour followed by chocolate chips.
- Scoop out 3 tbsp. size cookie dough balls using an ice cream scooper ( or any size scoop you have to make uniform shape).
- Place on a parchment lined baking sheet and put in freezer at least 2 hours or until frozen all the way through.
- When cookie dough is frozen, preheat oven to 375 degrees and bake frozen cookie dough balls (1-2″ apart) for 12-16 minutes. When edges are golden brown, pull the pan out because the cookies will continue baking on the pan even while cooling.