Soft Chocolate Chip Cookies


Today was experimental cookie baking today. I kind of jumbled a few ideas from recipes I’ve used together and came up with these. They taste pretty good, but I’m pretty sure version 2 will be better. They are also a little softer than ideal – I needed to let them sit on the cookie tin for about 15 minutes before I could move them – but after an hour or so they were sufficiently stable. A little on the delicate side, but I prefer a super soft, chewy cookie.


CHOCOLATE CHIP COOKIES (makes about 15 2" cookies)

  • ¼ cup brown sugar
  • 2 tbsp. white sugar
  • 75 g unsalted butter
  • ¼ cup milk
  • 30 g vanilla pudding mix
  • 1 tsp. vanilla
  • ¾ cup flour
  • ¼ tsp. baking soda
  • pinch of salt
  • ½ cup chocolate chips


  1. Grease a cookie tin and preheat oven to 350F. 
  2. Cream together butter and sugars at low speed until mixed.
  3. Add milk, vanilla, and pudding mix.
  4. Sift in flour, and add baking soda and salt. 
  5. Mix until combined, and fold in chocolate chips. 
  6. Use a tablespoon to measure out cookies, and place them spaced apart on a greased cookie tin. Cookies will naturally spread, and don’t need to be flattened.
  7. Bake for 6 – 8 minutes, or until sides start browning. 


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