There's nothing quite like that feeling when you bite into Soft and Chewy Chocolate Chip Cookies. Two secret ingredients add flavor and texture, and whether they remind you of Grandma's kitchen or your favorite bakery, these cookies will immediately have you pouring a glass of milk to dunk them in.
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1cupunsalted butterroom temperature
6ouncescream cheeseroom temperature
¾cuppacked dark brown sugar
1 ½teaspoonspure vanilla extract
2 ¼cupsall-purpose flour
1 3.4-ouncepackage instant vanilla pudding
1 ¼teaspoonskosher salt
2cupssemi-sweet chocolate chips
In a mixing bowl, cream together the butter and cream cheese until well blended.
Add both sugars and mix on medium-high speed until light and fluffy, about 4 minutes.
Add the eggs, one at a time, incorporating each fully and the vanilla.
Into a medium bowl, sift together the flour, vanilla pudding packet, baking soda and salt.
Gradually add the dry ingredients to the butter mixture and mix until just blended.
With a rubber spatula, fold in the chocolate chips.
Refrigerate dough for at least 12 hours before baking.
When ready to bake, preheat oven to 375° F.
Using two tablespoonfuls of dough, roll into a ball and place onto a baking sheet at least two inches apart.
Bake for 12 - 14 minutes.
Allow to cool on baking sheet for at least two minutes before transferring to a wire rack.