I know you’re skeptical of “perfect.” You may have previously bookmarked a “perfect” chocolate chip cookie recipe. You really don’t think it’s perfect, but you’re going to try it because you wish so badly to find it. Now you can stop looking, because here it is.
I’ve been making these cookies for a few years. It’s actually been on this blog since my first year of posting, but I never posted a photo of it. It’s been on my mind to finally get a photo to share, to further convince you that these are indeed perfect.
What makes them perfect? These cookies are soft and chewy, not flat and crunchy. The chewy inside is enveloped in a crispy golden crust so that after every bite you are drooling for more. If that’s your definition of perfect, your search stops here.
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup butter , at room temperature
- 1/2 cup butter flavored Crisco stick
- 2 eggs
- 1 tsp vanilla extract
- 1 (3.4 oz) package vanilla instant pudding mix
- 1/2 tsp salt
- 1 Tbsp baking soda*
- 3 to 3 1/2 cups flour
- 12 oz package semi-sweet chocolate chips , or half a 12 oz bag of semi-sweet miniature chocolate chips
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Preheat oven to 350 degrees F.
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In a large mixing bowl, beat the sugars, butter and Crisco until light and fluffy (about 2 minutes). Beat in the eggs, one at a time, then the vanilla extract. Add pudding mix; stir until incorporated.
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In a small bowl, whisk together 3 cups of the flour with the baking soda and salt. Slowly blend into the egg mixture.
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Add additional 1/4 to 1/2 cup of flour, if needed. The dough should be somewhat like the consistency of pie crust dough...not sticky. I use a total of 3 to 3 1/2 cups flour, depending on the humidity level of the day.
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Fold in chocolate chips.
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Drop spoonfuls of dough on cookie sheet. (To achieve a more round, cleaner look, roll the balls of cookie dough in your hand instead of just dropping on the cookie sheet.) Bake for 10 minutes, or until the cookies are JUST starting to turn golden, rotating baking sheets halfway through. The cookies may not look done, but that is the trick to keeping them puffy and soft. Let cookies cool on the cookie sheet on top of wire racks for 5 minutes. Remove from cookie sheets and cool completely on the cooling racks.
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*Recipe Note: Make sure your baking soda is not expired. Test this by combining a little with vinegar and water. If not bubbly, get new baking soda or you will have flat cookies.
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Source: Inspired by Erin Rood and Carol Elliott, friends of Pennies on a Platter
Although if you like crunchy chocolate chip cookies (like i do) then perhaps these wouldn’t be so perfect. 🙂 LOL! Looks good! (except for the crisco).
Hi April,
Definitely realize that. And, the Crisco was something I cringed at when I first was given the recipe, but I can’t give up these perfect cookies just for that one small (in my opinion) ingredient.
-Nikki
Mine turned out perfectly puffy! I had to add a handful of black walnuts. Yum yum!
My grandmother made THE best “brown edge wafers” and used Crisco! I found you by googling “puffy choc chips” hoping to find a recipe/science that’s haunted me since the 1970’s. A co-worker made cookies I thought were the best ever. PUFFY, small round balls but with mild definite crunch. I’ve been unable to replicate them after losing the recipe. Could never remember what she did differently. I’m guessing it was less brown sugar but no idea what else. I’m going to start with yours and see how close it comes then start tweaking. They look great regardless! Thanks!
I can’t wait to try these! They look SO tasty.
Wow, these really do look perfect! I have to try these :)!
These really do look perfect.. thick & moist and rich.. can’t wait to try!
Wow..gorgeous!!
really perfect Chocolate Chip Cookies 😉 I will try soon.
A package of instant vanilla pudding…vedddddy interesting. I’m sure that adds plenty to the chewy, puffy wonderfulness of the cookie. NOM.
They look lovely! Unfortunately, we don’t have Crisco here (unless we want to pay high import prices for the plain type). Would all butter work as well?
Hi Pegster,
Oh no! That’s too bad!
If you use all butter, it won’t be as fluffy. But, looks like you need the pudding mix anyway. Hopefully you return soon so you can enjoy these! 🙂
-Nikki
I have made these several times, once I didn’t have crisco so I just used butter and margarine. They turned out just fine. I also have never used the pudding mix, and they still turn out puffy and perfect.
Oh I completely missed the pudding mix… 🙁 None of that here either! I guess I’ll have to wait until I’m back in the US to make these 🙁
Yep~ this is my definition of perfect. i would *love* to try this recipe.
I think those are the puffiest chocolate chip cookies I have ever seen!! Yum!
Oh my! These cookies are cooling right now on my countertop. They look just like your picture of them and they are my new favorite “perfect” cookie. Yummy!!
I love Chocolate Chip cookies, I will be adding these to my list!
Chocolate cookies! I really love cookies especially when the cookies are so puffy and chewy. Thanks for the recipe. Now I can bake my own puffy cookies.
I edited this recipe because I had coconut cream pudding on hand. So I used that and instead of the full amount of chocolate chips added toasted coconut.
I got RAVE reviews! My husband took some to work and I got e-mails asking for the recipe. My husband can’t wait to try them with vanilla pudding or even other flavors…maybe pumpkin for fall with cinnamon chips?
Thank you so much for sharing! 🙂
Hi Ashley,
Great idea!! Ooooh…now I’m wanting to try the variations, myself! Yum!
-Nikki
I loved this recipe so much. I used the coconut pudding and toasted coconut, but I did not reduce the chocolate chips. 🙂 Yuuuummmyyy!! Thanks for the idea.
I used banana pudding and they were Amazing!
Endless possibilities!!! YUM!
This looks great and indeed a puffy cookie. Thanks for sharing this recipe. Better try it on my own and add some toppings like cream cheese frosting.
These look absolutely delicious. Every time I try making puffy cookies they never work out, but going to have try this recipe out and fingers crossed they stay puffy!
I just made these and it seemed they had too many chocolate chips in them and it was very mushy. I did take them out right at 10 min and followed all the directions. I added 2 1/2 cups flour instead of 3. Do you think that made the difference?
Myndi – Definitely! Use the entire 3 cups if it came out mushy. I use all three cups, but another friend of mine uses just 2 1/2. As far as the chocolate chips, just don’t use as many. There are times when I only use half the bag so I can stretch out the use of it to two batches. 🙂
-Nikki
I made a batch of these for my son’s class and couldn’t figure out why they wouldn’t puff up. So I did a lttle research. Looks like you have a typo. It should be 1 TEASPOON of baking soda, not 1 Tbsp! Now I have a big ole bowl of dough in my fridge I know isn’t going to puff up….. well at least my son still liked the taste of them. But I’m disappointed and have a bowl full of wasted ingredients.
Hi justTracy,
No, it isn’t a typo in the recipe. It is 1 Tablespoon baking soda, so I do not know why they didn’t puff up for you. Trust me, I’ve made them many times and always put in 1 Tablespoon and end up with beautiful puffy cookies. Do you live in a higher altitude?
I’ve had many friends make the recipe as written, from this blog, and they turned out puffy (with the 1 TABLESPOON of baking soda.)
Also, if your son likes them as they were, then you do not have a big bowl full of wasted ingredients.
-Nikki
It could have been that your baking soda is old. I’ve had that happen a time or two.
Make chocolate chip bars …..then you won’t waste ingredients.
Made these again at Christmas….and they came out delicious again!!
I have to hand it to you!! I chose to bake these over an expert chef on the Food Network!! I read the reviews to your recipe and couldn’t resist! These are THEE BEST cookies I have EVER made, and I have made a lot of cookies!! I love the finish after you eat them, it’s not just sugar sitting around in your mouth, and the pudding mix gives it such a nice flavor…I’m excited to try coconut cream with roasted coconut flakes..I plan to try some other variations..Thank you so much for sharing this recipe…I LOVE IT!!
OK…I was so excited after making my first batch, ideas of variations swirled around in my head!! I’ve made a batch, that is absolutely scrumptious! I used the full recipe, I just replaced the vanilla pudding with chocolate pudding, added 1/4 cup cocoa powder to the salt, baking soda and flour mixture and added about 8oz regular size peanut butter chips to the batter. My husband couldn’t resist eating as soon as I started to transfer them onto cooling racks and then couldn’t stop eating them 😀 I’ve been spreading this recipe like wildfire!!!
Rose,
WOW! I just might have to try that!! Sounds delicious and irresistible!
-Nikki
Mine didn’t turn out quite like your pictures but I think its because I am at a high altitude. They weren’t quite as fluffy as they show in your picture when the cookie is torn in half.. It was like they were not cooked all the way through. I used 3 cups of flour but I think I need to use more. Any suggestions for adjustments for higher altitude?
Kevin –
Try adding a little more flour, but if you search the internet for tips and tricks on making alterations for recipes in a higher altitude, you should find some information to help. How high are you? My sister is at 7500 feet in Colorado Springs and hasn’t figured out how to make cookies yet!
-Nikki
Small world, that is where I am. A friend of mine who gave me this recipe made no adjustments to the recipe. As I baked the cookies I increased te heat a bit and added two mins to the cooking time and that helped. I think next time I will add more flour to see I’d that makes a difference.
Yes, it IS a small world! 🙂 Let me know how your progress goes with the cookies!
Loved these!!! New fav receipe – did not have crisco, used all butter and still fluffy and great! Wasn’t sure about pudding mix, but if already buying choc chips will add this to the list… Thanks for sharing!
Me and my husband absolutely love these cookies. My husband wanted a fluffy cookie since mine always come out flat so I found this recipe. I have got to say these are the best cookies I have ever made. I used regular chocolate chips and some peanut butter chips since I had them on hand and the cookies came out great just like in the picture. They taste great, are fluffy, and dont turn rock hard after a day. This is definitely the cookie I will be making from now on.
Also,
Myndi- did you prepare the pudding mix by adding milk? That would explain the mushiness of your dough. I was a little confused at first when I saw the ingredient list and didnt know if I should make the pudding or just add the dry package. But I threw in the dry pudding mix (no milk) and the dough wasnt mushy at all. I actually thought the dough was too stiff after adding all 3 cups of flour but the cookies still came out great.
I know I’ve given you kudos before but I want to let you know this is the only chocolate chip cookie recipe I use. I’ve made coconut, butterscotch and today just traditional.
I feel like I should owe you royalties for all the compliments I get on these cookies 🙂 Thank you again for sharing!
i’m about to make these and i can’t wait. i only have choc. pudding mix in the house so that is what i’m going to use. Also, i don’t have butter flavored crisco stick, but i do have traditional crisco, so i figure that is basically the same, right? i love that so many people have had success with your recipe! it gives me hope that i will finally find that elusive fluffy, puffy, chewy cookie i have been looking for!
Hi, I tried this recipe tonight, and my cookies came out flat and a bit crunchy 🙁 i’m not sure why. I used the exact recipe, and i’m not at a high altitude. I used all three cups of flour…any ideas? Thank you!
Hi Taylor,
I’m sorry, but it’s impossible to tell what went wrong. Maybe the butter was warmer than room temperature? I’ve heard that as being one of the biggest culprits of flattened cookies. Sorry it didn’t work out for you! I make them all the time and they are never flat and crunchy. It’s funny how different results can happen even when following the exact recipe, on anything. Maybe try using an oven thermometer to make sure your oven temp is correct?
I’ll try those suggestions. Thanks!
Just a quick update… someone else gave a tip to make sure you’re not using expired baking soda. 🙂
I made your cookies…..they came out of the oven super puffy and awesome….. but then they fell 🙁 I don’t know why. I did everything just like the recipe. Maybe I should have added more flour? I did use all 3 cups, but live in Florida so the humidity is pretty high. Any other ideas? I want them to be big fat cookies so badly!! Even though they fell they still were the best chocolate chip cookies I have ever made so at least I have that 🙂
Hi Megan,
Your cookies have a sense of humor, huh? What a tease! So sorry they fell after looking so puffy and delightful. It’s hard to tell why, but you could be on to something regarding the high humidity. Another thought is something I was told by my friend who gave me the recipe. She mentioned one time that she taps the baking sheet on the counter right after taking them out of the oven, to force them to stop cooking or something like that. It was a quick mention, and I didn’t really grasp what she was saying and I don’t do this step myself. But, maybe there is something to this that will help your cookies stay puffed? Or, maybe you shouldn’t tap them on the counter (because I know some other types of cookies I’ve made all of a sudden flatten when the pan is tapped.)
I’ve never had this problem with these cookies, though. They always stay very puffy for me…yet we are in a very dry climate. 🙂
Omg I just made a batch of these and they turned out even better than I anticipated. Thankyou soooo much for the recipe I’m going to save it forever!
I’ve made theses SEVERAL times since my sister turned me on to these amazing cookies. I’d say in the last 8 months, I’ve made these about 10 times. I’m trying the freezing method as I have a bake sale coming up. So, we’ll see how they turn out!
GREAT COOKIE!
Could you use cook and serve pudding instead of instant?
Jenny, I don’t believe so. I couldn’t tell you exactly why not, but I think you should probably use instant for best results. 🙂
At any point in time was this recipe amended from 3Tbsp to the now 1Tbsp?
The very first time I made these, they looked exactly like your picture above… now they turn out flatter. Still taste super yummy!
Denise, lol, no! It was never 3 Tbsp. It’s funny (yet frustrating) how different results can happen in the kitchen even when using the same exact ingredients and without knowing why. It could be anything…from temperature in the room, to oven temp being off, to having butter too soft or too hard, etc. Hope the cookies go back to being puffy for you! 🙂
Is there any thing you would add (such as an extra egg, etc) to make Chocolate, chocolate chip cookies?
ok, this is weird, but I, too, thought it said 3 Tbls so that’s what I used!!! I even read the childish, whiny comment from justtracy and read it was 3 Tbls. The first batch is baking as we speak, but I’ll say that I’m loving the raw dough! (yes, yes, you nay-sayers of raw egg, but I live dangerously and so far *fingers crossed* haven’t gotten ill from raw dough in the 45 years I’ve been baking) When I read the recipe (several times during the past three weeks since I bookmarked these) I was thinking that 3T would taste hugely salty. Not so. I used reg. Crisco as that’s what I have, whole wheat flour (I have reg white, but DH likes WW) and used 3 cups. No chips, but chopped up part of a bar chocolate from Trader Joe’s. brb
oven singing cookies out and cooling. 12 mins as these were big ole’ chubbies. ate another spoon o’ dough. yum. So far, they’re quite puffy and golden beautiful. cooled 5 min on sheet, just slid onto rack to finish. They collapses a little bit, but are still puffier than other recipes I’ve tried and I’ve tried for years. This is my first batch of instant pudding ones, though. 😀
Yes, baking is a science (I love watching Alton Brown’s Good Eats for the science of it) and soooo many things affect baking. For the record, I’m at 864 ft elevation, shouldn’t make any difference at all. The recipe can’t be blamed, it’s what and how we do it. My butter was too warm, I know. The eggs are supposed to be at room temp, mine were cold, etc. AND I used 3 freaking Tablespoons of Soda, ROFL! 😀
My cookies are now non-poofy, but certainly not flat. I will definitely use this recipe again and THANK YOU for sharing it. yummmy doughhhhhhhhh
hahaha! Staci, thank you for this! You made me laugh and I just read your entire comment to my hubs. 🙂 Wow, 3 tablespoons!! lol!
😀 lol- glad to be of service! When I made them last night, it was unfair to the recipe because it was spur of the moment and I softened the butter too much (from freezer) and hadn’t set out the eggs hours before like I usually do and of course, had that little “issue” of the soda…
Well, this morning they’re flatter, but still nothing like me other recipes through the years. My 85yo FIL bit into one and said nothing but “salty”. Meh, he thinks everything is salty, so I don’t count that. Sorry Dad. When DH got home last night, he came in sorta woke me up as I was dozing and said YUM! And said I could make these any time. I asked if they were salty and he said nope, why? Oh, nooooo reason I said. 🙂 I had two for breakfast with coffee and think they’re delish and of course, I will continue to eat the dough that I stashed in the fridge.
I will definitely make these again using your recipe as you wrote it and look forward to it! I’ve been enjoying your delightful blog and look forward to trying some more of your recipes!
🙂
I just found your recipe and made some of these cookies this morning – delicious!!! Great recipe. I blogged about them here:
http://craftersnotebook.blogspot.com/2011/06/chocolate-chip-cookies.html and linked back to your recipe page. Thank you!
Hello,
I just finished making these cookies and I’m sad to say they did not turn out at all puffy. I wish I could attach a picture to show. Some are so flat they actually have holes in them. I followed the recipe to the letter too, even timing how long they were on the pan on the cooling rack before moving them off the pan. I don’t know what could have gone wrong, but I was very disappointed.
Hi Rachel,
I’m sorry your cookies didn’t turn out. Unfortunately, baking is down to a particular science and every person’s oven is different. There are so many possibilities that could have contributed to the lack of puffiness. I’ve lived in three different homes since the first time I made these, yet somehow every oven I’ve used (gas and electric) they had the same puffy results. If you’re up to it, try one more time. You never know when you may have measured something wrong and not noticed, melted the butter/shortening too much (did you use shortening?), mixed the batter too long, oven temperature is off (I recommend purchasing an oven thermometer), live in a higher elevation, too much humidity in weather that day, etc. I could go on and on. 🙂 Thanks for the note. Hope you have better results next time!
These were awesome! Mine didn’t stay puffed (butter was too warm, perhaps?), but were delicious all the same. Next time I may refrigerate the dough before baking to see if that helps them puff. But either way, they’re scrumptious. Thanks for sharing!
Hi Kristyn, Did you use butter or shortening? If you used butter, they will not stay as puffy. Shortening helps with the texture. 🙂
I used both as directed in the recipe, but I do think my butter was too warm. Lobed them anyhow, though, so no complaints!
*loved, not lobed…
Love them! Your cookie taste great and actually looks like the picture. No false advertising here. I used bread flour, and they still turned out great. I think the secrete must be in that pudding. Whatever it is, this cookie has won me over. I use the silicone pads on my baking sheets and have noticed a big difference in general when baking (for thoes who get flats or burns) Thanks so much.
Oh my gosh! Crazy cuz the other day I tried the pudding chocolate chip cookies and I thought “this could use an extra 3/4 cups of flour.” and so I added 3/4 c flour and made exactly this recipe. It really is a good one and one that EVERY kid will LOVE
oh and when i said “pudding chocolate chip cookies” i wasnt talking about your recipe, i was talking about the typical pudding cookie recipe that everyones been using that calls for 2 1/4 c flour. but every time i would make that one, my cookies would be flat so then i tried your recipe (this one above-which calls for 3 cups flour), and bam!!! PUFFY CHEWY cookies. NIKKI, Your recipe is amazing
I Made these today and blogged about them. They turned out more perfect that I expected. Super puffy, chewy and doughy. Great recipe. anickh.blogspot.com
These cookies are to die for! I tried just using butter because I didn’t have any crisco, but for sure the crisco is what makes these cookies puffy.
Cookies are in the oven, first pan came out, they are delicious but not really all that puffy. Beautiful and delish…but not puffy. We’ll see with this next pan out of the oven…refrigerated the dough. HMM…anyways..love the addition of the pudding..makes a total difference. xo.
It’s interesting to hear how some people get puffy and some don’t. It could be anything (maybe butter or Crisco too soft/melty?) But, I’m glad you like the taste, which is what counts! 🙂
I’ve made this recipe at least 20 times! The very first time they came out “puffy” like your picture, all the rest they have not… BUT they still are nice, soft and gooey! YUM
I have on several occasions, frozen the dough, in logs to make at a later date. I just let the dough sit at room temp for about 15-20 min and cut and bake. They always turn out great!!!
What a great idea, Denise! So glad you’ve made these countless times and enjoy them even when they’re not puffy. Maybe I should rename these the “Usually perfectly puffy…” 😉
I’ve made these cookies several times now, switching up pudding mixes to try new flavors. Today, though, I have found the most amazing Christmas combination! Chocolate pudding with semi-sweet chocolate and mint chips. I’m not gonna lie…they are delicious!!
The past few times I’ve made these, I used 3 cups of flour, and for some reason, my cookies were never as puffy as yours. This time though, I used 2.5 cups, and they’re beautiful 🙂 I also used a baking stone and a metal cookie sheet. The cookies baked on the baking sheet have stayed nice and puffy, whereas the other cookies fell. 🙁 Oh well, at least I know which sheet to use! Thanks for the amazing recipe!
Thanks, Kelly! I also interchange between a baking stone and two different metal baking sheets. I can’t remember if the stone turns out the puffiest cookies, but I do notice a difference between the two metal sheets. The one I use with the silicone liner causes the cookies to spread a little more, and don’t turn out quite as puffy. The other metal sheet (I believe from Pampered Chef) bakes up nicely puffed cookies. 🙂 I love your Christmas combination! Will have to give it a try!! If you make them again, snap a pic and post it on the Pennies on a Platter facebook page. Would LOVE to see them!
not puffy:( taste good…ten minutes=burnt. baked for 7min. they taste good…but I’m a tad dissappointed…
Hi Amanda, If your cookies were burned in only 10 minutes, you might want to invest in an oven thermometer to make sure your oven temperature is correct. Sorry they didn’t turn out, but that’s the thing with baking. All kitchens can have different results.
however, my family did love the flavor! I froze the rest of that batch…and am currently making another! Thanks! sorry, if I sounded offending…didnt mean it! (:
These are absolutely the best cookies I have ever made, and I’ve been making cookies for 30+ years. Thanks SO much for sharing this recipe!
Wow, Sue! That is a GREAT compliment! Thank YOU for your review! 🙂
PUFFY!!!!! I am IN LOOOOOVE! Thank you for sharing such perfection! I have to go now, I have a few pounds to gain 😉
I baked these cookies exactly to your recipe and they were not puffy. What did I do wrong? I’ve been searching and searching for a puffy cookie recipe and was so excited to find yours. Help, please!!
Hi Mary, There is no way I can tell you what went wrong since I wasn’t there with you, and even then, baking can have different results in different kitchens. Sorry!
*New tip: Make sure you are using baking soda that is not expired. 🙂
When I first made these cookies, they turned out puffy. Since then, the cookies haven’t been the same. After much research, I finally figured out why myself and many of the others here have had problems with not getting the puffy effect! TEST YOUR BAKING SODA BEFORE USE!!! Put some baking soda in a bowl and add water. You should get lots of crazy bubbles! If you have only a couple bubbles here and there, time to open a new box! I’m so happy I figured it out because these cookies are the most made in my house and forever part of my recipe bible!
Ahhhh… GREAT point! Thank you!! 🙂
I’ve made a couple moderations, which resulted in this absolutely amazing variation I came up with! Substitute peppermint extract for vanilla extract, add candy cane pudding mix (I’m assuming it’s seasonal, so stock up if you want to make year round) instead of vanilla, and with only about 3 or 4 oz mini chocolate chips, I also add crushed peppermint bits. THESE ARE TO DIE FOR! I’m thinking about dipping them half-way into melted chocolate the next time I make them. I passed this recipe on to my best friend; she made with gingerbread pudding and white chocolate chips. She said they came out good, but needed more of the gingerbread flavor. I suggested molasses, which is going to be my next variation experiment 😉
Nikki, this is an amazing recipe and I love how I can experiment and know that they’ll be delicious every time no matter what!
Happy baking!!!!
I love this, Raizel! What a wonderful holiday combination. Thanks for sharing!
i have been trying cookie recipes left and right for the last year and a half but can’t get anything thicker than a piece of paper. i tried these and they are thicker but more like a nestle cookie that you buy from the store with a little more character. i guess it just has to do with where i’m living because i never had an issue with my cookies being beyond flat before living here. my family does love this recipe, though i do add some spices.
thank you for the recipe
Hi Cassandra, Where do you live? If you are in a higher elevation, then your location might be the issue. If not, make sure you are using baking soda that is not expired. 🙂
Please help! I made these cookies twice…they look nothing like cookies they get FLAT and burn ?
Have you tried it with a new box of baking soda? Most of the time if the cookies are flat, it is because the baking soda is not good. If it’s over 1 month old, I would go get a new box. I’ve only had one time that they turned out flat (never burned, though) and the next day I made them with a newly opened box of baking soda and they were puffy again. Another reason could be because of different weather climates. Where are you located? But, if your cookies burned, your oven temperature might be off. There are so many other reasons your cookies could turn out flat, that it is impossible for me to tell you what went wrong exactly. Sorry!! Hope this information helps.
I was wondering what the vanilla pudding does to the cookies? If you make it without the pudding, will the cookies not be good?
Hi Kristen,
I have never tried it without the pudding, so I’m not sure what the results would be. Personally, I like the flavor it adds. It is possible that if you just leave it out, then the cookies will not be as soft. But, really, I don’t know for sure and you’ve made me want to try it out of curiosity! 🙂
just made these this morning….absolutely delicious!!! perfect puffy chocolate chip cookies…just like i like them! thanks for sharing!!!
Just made these cookies and oh my goodness! They are amazing! Perfectly puffy and delicious. I used regular Crisco instead of the butter flavored. This will now be my go-to Choco Chip Cookie recipe, thanks! =)
Okay, so I have NEVER baked chocolate chip cookies before, and this is the FIRST recipe that I have tried! I have one question, when the recipe says to “Turn” the cookies, does that mean to turn the entire cookie sheet around OR to flip each individual cookie? I’m hoping that you believe in the philosophy that “No question is a stupid question”…..lol….thanks!
Lol! I should change the verbiage maybe. 🙂 Rotate the cookie sheets, not the individual cookies. 🙂
Tried these cookies, they were great. Went by the recipe 1 st time. 2nd time I tried it with chocolate pudding, great also. The second time I changed my oven to broil @ 350 halfway through and didn’t have to turn the cookies. Much prettier!
Thanks, Gloria. Not sure how rotating the cookie sheets or not affects the look of the cookies? Were you actually flipping the cookies over, or rotating the pans? 🙂
I know I’m a little late (try 2 years) to commenting on this.. but I found this recipe probably last summer in 2011 and I fell in love! I have never found a recipe that bakes so perfectly every single time! My friends always want me to make this recipe saying I make the best cookies! Obviously I can’t take the credit and I don’t because you deserve it all! Amazing recipe! And Don’t worry, it’s still being used all the time! 🙂 Like today! Rainy days are the best for baking! Thank you so much!!!
Thanks, Sara! I agree, rainy days are definitely the best baking days! 🙂
How are we suppose to turn halfway through?
Yes, rotate the pans halfway through baking. (Don’t flip the cookies, just rotate the pan.)
I absolutely love this recipe! I have made these cookies 3 times and everytime…perfection. Mine look just like your pictures! A funny story, actually…a friend of my son’s got into the cookie jar, where by chance, there was ONE cookie left. I won’t even say HOW LONG that solo cookie had been in the jar, but after eating it, he told me it was the best chocolate chip cookie ever! That says alot for these cookies. Thanks, Nikki. 🙂
haha!! That’s a great story! Thanks for sharing, and LOVE that these turn out so great for you, too! 🙂
What a pity we don’t have the same measures in France… And Crisco, I don’t know what it is…
Crisco is a brand name for vegetable oil shortening. Using 1/2 butter and 1/2 shortening helps to keep the cookie from spreading during baking.
I’ve used pudding mix in cakes before and they are super moist, so I got excited when I saw this recipe. Lately my cookies have been coming out flat, but thanks to this thread, I think I’ve figured out why! I made this recipe last night and they turned out beautiful and delicious. I even made some substitutions. I didn’t have any vanilla pudding, so I used chocolate fudge pudding and added another 1/4 cup of cocoa (probably could have used even more cocoa). I have a negative connotation of crisco, so I used all butter instead (1 cup). My baking soda was in fact old, so I cracked open a new box and I think that’s the reason they looked so great. I also used this new soda on another one of my go-to recipes and they were puffier than normal so it must be due to the new soda. Brought them to work and everyone loved them. Thanks for the recipe!
Thanks, Ashley! I’m so glad the feedback via this thread helped you! 🙂 Your variation sounds delicious!
Someone asked if cook & serve pudding mix worked and I can confirm it does! I made a batch with the cook & serve pudding mix by accident (I didn’t realize I bought the wrong kind). They still turned out great! They were very pretty and delicious!
Thanks, Ashley! 🙂
I tried out the recipe and it was delicious! Chewy, soft, and thick! I love this recipe!!!
I love this recipe. This is a go to for me. They come out perfect every time.
These are fabulous. I made them once before, and they turned out great even in a crappy dorm oven. I was planning on using the dough to make oreo-filled cookies for a bake-off. That ought to be phenomenal.
I just made these and they look (and taste) AHHmazing! i didn’t have brown sugar so i used 3tbs of honey and i didn’t have crisco sticks so i used 1 3/4 butter and 1/4 vegetable oil and they came out perfect.
Thanks, Arlene! Neat adaptation!
I made these cookies and the first time they came out perfectly! They were so puffy and soft and delicious! They were a big hit and I definitely knew I would be making these often! However, the next few times I made the cookie, they were not puffy and had a very strong salt taste, even when I lowered the amount of salt later. What should I do to get rid of the salt taste and leave a nice sweet taste? And why do you think they didn’t rise the second to fourth time I made this? Overall, these cookies are definitely a favorite of mine!
I happened upon this recipe after a Google search. The cookies came out wonderfully puffy although, I can taste the baking soda in the finished product. No one else in my family mentioned the taste so, that’s a good thing! Thanks for the recipe.
Awesome cookies!!
Question: Do I leave the pudding mix dry and do I actually make real pudding?
You add the dry pudding mix to the batter. Do not fix the pudding itself.
Wow! Probably don’t need another great comment but I can’t resist. This is the VERY first time in my 34 years that I’ve ever made great cookies. That is huge to me. Even my niece and nephew, who have an amazing baker for a mom, loved them and she asked me for the recipe. Looking forward to trying different pudding flavors out, have butterscotch in the pantry…..mmmm. May work out nicely 🙂
Thank you for posting this and making me look like I can bake!!
haha! Thanks, Misty! I loved reading this! (There is no such thing as too many great comments.) 😉
Wow, amazing cookies!!! Definitely the best I’ve ever had!
Thanks, Emma! So glad you enjoyed them! Thanks for the feedback. 🙂
At a grad party in Spring 2013 I tasted a neighbors awesome puffy choc chip cookies. They refused to share the recipe with me (can you believe it?) so I set off to find my own. I found this recipe and have not gone wrong with it yet!! Theyre fool-proof and everyone loves them. Im making my 4th giant batch for the Homecoming game. Good job!
Yay!! (I hate when people are so protective of their recipes, so glad you found this one!) 🙂
The same thing happened with my daughter’s friend. She had an amazing cookie recipe, but refused to share it. I found this recipe online and when we made the cookies everyone was asking us for the recipe. The first batch I made was really doughy, but then I cooked it for 3 minuted longer and they were amazing.
Absolutely LOVE this cookie recipe! Can honestly say I can never use another cookie recipe again. I make these for any occasion and they are always a hit! Not to mention, I enjoy baking them too! I have only tried using chocolate chips and peanut butter chips.. Could m&m’s be an option? Or would that lose the puffiness? I will have to eventually try it .. Anyways, unbelievable cookies!
Thanks, Erin! You can definitely use M&M’s! 🙂 I recommend the mini’s…Yum!
These cookies had amazing taste and not too sweet. They were very soft and chewy. Flat-my baking soda was expired!!! I will definitely use this recipe again!!!
I made these cookies today to take with me to our vet clinic for putting up with me when our dog was sick. As soon as I walked in the door at home the phone was ringing and the vet was asking me for the recipe. They said they were the best cookies they had ever tasted. I printed out your recipe and took them a copy. I have never been able to bake a good cookie, but these were perfectly puffy. Thanks!
Oh, thank you, Deb! Glad to put a smile on your face as well as the vet clinic! 🙂
OMG!!!!!!!!!! The first batch was horrible 🙁 The batter was so flaky that the chocolate chips wouldn’t stick?!?!? After cooking they tasted ok, but were dry. I was sooo dissapointed because the pictures and comments raved about these litte guys. So, stubborn as I am, I made a second batch… instead of 3 1/4 cups of flour, I used 2 2/3 cups flour….. HOLY COW!!!! What a difference!!!! I’ve never had a more delicious cookie in my life!!!!!!!!!! I still think I need to add just a dash more flour.. but OMG they were good!!! I also cooked them 1 min longer. My question of the day is ..well really I have 2 questions… how do you store them so they don’t dry out? Also, would I be able to form the batter into a tube shape, wrap in parchment paper and freeze??? I like fresh cookies.. but they wouldn’t last 2 days in my house cooked..lol Thanks for sharing.. they are amazing.. Looking forward to trying different variations 🙂
Hi Jannette! I’m so glad you persevered and tried again! You’re a wise one for knowing that baking results can vary greatly between kitchens, so more or less flour can make a huge difference. 🙂 I store mine in an airtight container at room temperature for a few days. You can most definitely wrap the batter in a tube shape and freeze, the slice and bake. It might take a minute or two more of baking time, just watch them carefully. 🙂
(Or, for freezing, drop rounds onto parchment lined baking sheet and freeze for about an hour, then place the cookie dough balls into a freezer bag. When ready, just take out how many dough balls you want and bake!)
I tried these and cooked them for exactly 10 minutes like it said to on the recipe and they came out doughy. Any reason why that would happen?
Hi Kathy,
Ovens can vary in temperature, and altitude, humidity, weather conditions, etc. can also affect baking times. Looks like you baked them for 3 minutes longer and they were perfect? (According to another comment you made.) 🙂 I’m going to update this recipe so that it states baking times can vary.
I made these cookies and they came out amazing! One question, I thought they might be missing something, I checked back and realized I used light brown sugar vs Dark brown and I didn’t pack it in tightly- should I have done that? I also used mini choc chips. Another question I had was about the dough- it was falling apart in my hands, almost like sand- I really had to roll the dough tight- like I was making a meatball- to get it to stick- is that normal? I suck at making cookies, but these came out great and super puffy! I love this recipe and now just want to perfect it! Thanks!
Hi Lianne,
The type of brown sugar you use shouldn’t matter, but you should pack it when measuring. Also, sounds like you should use a little less flour next time since the dough was crumbly. 🙂
Nikki, I made these cookies a few months ago and they came out flat.., But I later realized I had picked up a 1.5 oz box of pudding instead of 3.4 oz I am pretty sure that was my problem.. but I look forward to trying to make these beautiful looking cookies soon (hopefully they turn out puffy next time). i really enjoy your blog. keep up the great work.
BEST COOKIES EVER!!!!! So puffy and delicious! Made these for my dad and he couldn’t stop eating them!
I love love love this recipe. I’ve been using it for quite a while (from the Pennies on a Platter days!) but recently I’ve been experimenting. The last couple of times I’ve been adding different freeze dried fruits mixed in with the cocolate chips. My absolute favorites are strawberry-chocolate chip and raspberry-white chocolate chip. The base recipe hasn’t changed at all with the additions. I’m excited to keep experimenting
I love those additions! Thanks for sharing, Lauren! (And, wow, you’ve been using it since Pennies! LOVE that!)
Very nice depth 😀
With all the great comments on how wonderful these cookies come out I was hoping for better results the cookies looked great coming out of the oven, nice and puffy and golden brown. At first bite they taste great, but they have an after taste. We can taste the baking soda coming through at the end and they are slightly over sweet.
I would like to give it another chance, maybe cut back the baking soda, salt and sugar just a little and see what happens.
Hello! how much pudding mix will I add if in teaspoon?