Best Chocolate Chip Cookies
These cookies are soft inside and slightly crisp around the edges. Not exactly chewy, but definitely not crunchy.
Servings: 48 Cookies
Calories: 115kcal
Ingredients
- ½ cup Butter softened
- ½ cup Canola Oil
- ⅔ cup Brown Sugar
- ⅓ cup Granulated Sugar
- 2 Eggs large
- 1 teaspoon Vanilla
- 5.1 ounces Vanilla Instant Pudding Mix large
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 ¼ cups All Purpose Flour
- 2 cups Chocolate Chips
Instructions
- Using an electric mixer, blend together the softened butter and oil. Add both sugars and mix well. Add the eggs, vanilla, pudding mix , baking soda, and salt and continue to mix until light and fluffy.
- Using the mixer or a wooden spoon, blend in the flour just until combined. Stir in the chocolate chips.
- Using a spoon or cookie scoop, place the cookies on a baking sheet.
- Bake the cookies in a 350 degree oven for about 12 minutes. Adjust the time to your personal preference.
Notes
I had a total of 48 cookies using my 1 ½" cookie scoop.
To keep the cookies fresh and soft, I like to store them in a large Zip-loc bag. They will last 3 to 4 days sitting on the counter.
Nutrition
Calories: 115kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 113mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 69IU | Calcium: 5mg | Iron: 1mg