Super Soft Chocolate Chip Cookies

I love how these cookies look. So round, soft and most importantly, not burnt.

These cookies all started because I had a bag of frozen raspberries that I wanted to get rid of. I looked on Pinterest for raspberry recipes and saw this recipe for Raspberry Chocolate Chip Cookies and one for Raspberry Yogurt Muffins 

I baked the muffins first and noticed the batter had somehow turned a yucky grey color. I tried some of the batter and it tasted sour. Perhaps it was sour from the frozen strawberries. I should’ve let them thaw more. So, fifteen minutes later when I was baking the cookies, I was nervous to add the rest of my raspberries to these cookies. In a last minute judgment call, I left out the raspberries and only added chocolate chips. #noregrets

I thought this recipe was pretty straightforward. I’ve made cookies with pudding mix before and I always like the consistency that it creates.  If I were to make this recipe again, I’d cut it in half because 3 dozen cookies is a lot. Also, I baked each dozen cookies one at a time in the oven and stuck the “waiting” cookie sheets in the fridge.

Super Soft Chocolate Chip Cookies 

Yields 3 dozen
Time: About 10 minutes prep and 10 minutes baking

Ingredients:
1 cup butter, softened (Two sticks of butter= 1 cup)
1/2 cup brown sugar
1/2 cup sugar
1 large box (5.1 oz) Instant Vanilla Pudding mix
2 eggs (best if they are room temperature)
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 cup semi-sweet chocolate chips

2 of the 3 cookie sheets used to bake the cookies

1. Preheat over to 350 degrees F
2. With a mixer, cream together the butter and sugars 
3. Add the pudding mix and mix until well blended. 
4. Add the eggs and vanilla and mix well. 
5. Add the flour and baking soda and continue mixing. (I gradually added the flour because the recipe calls for a lot of flour)
6. Stir in the chocolate chips 
7. Drop cookies onto a greased cookie sheet 
8. Bake for about 10 minutes 

The cookie dough. Yum!