Chewy Soft Chocolate Chip Cookies

By peridot728

Ingredients

• 4-1/2 4-1/2 4-1/2 cups all purpose flour
• 4-1/2 4-1/2 4-1/2 cups all purpose flour
• 4-1/2 4-1/2 4-1/2 cups all purpose flour
• 2 2 2 tsp baking soda
• 2 2 2 tsp baking soda
• 2 2 2 tsp baking soda
• 1 1 1 tsp salt
• 1 1 1 tsp salt
• 1 1 1 tsp salt
• 2 2 to cups unsalted butter, softened just to room temp
• 2 2 to cups unsalted butter, softened just to room temp
• 2 2 to cups unsalted butter, softened just to room temp
• 1-1/2 1-1/2 1-1/2 cups brown sugar, packed
• 1-1/2 1-1/2 1-1/2 cups brown sugar, packed
• 1-1/2 1-1/2 1-1/2 cups brown sugar, packed
• 2 2 oz 2 (3.4 oz each) packages instant vanilla pudding
• 2 2 oz 2 (3.4 oz each) packages instant vanilla pudding
• 2 2 oz 2 (3.4 oz each) packages instant vanilla pudding
• 4 4 4 large eggs
• 4 4 4 large eggs
• 4 4 4 large eggs
• 1 1 1 TB vanilla extract
• 1 1 1 TB vanilla extract
• 1 1 1 TB vanilla extract
• 4 4 4 cups semisweet chocolate chips (minis and chunks work great, too!)
• 4 4 4 cups semisweet chocolate chips (minis and chunks work great, too!)
• 4 4 4 cups semisweet chocolate chips (minis and chunks work great, too!)

Preparation

Step 1

In a large bowl, add flour, baking soda, and salt. Whisk together well and set aside.

In bowl of a stand mixer, cream together the softened butter and brown sugar on medium high, until light and fluffy. Add packages of pudding mix, and beat until incorporated. Add eggs and vanilla, blending well.

Slowly add in the flour mixture. Using dough hook attachment, fold dry and wet ingredients together just until fully incorporated.

Add in chocolate chips and mix into the dough. (If it gets too hard to mix, I sometimes use clean hands to work the dough!)

Dough will be a bit sticky. Cover tightly and chill in fridge for 30 minutes to 1 hour.

Meanwhile, preheat oven to 350F. Line baking sheets with parchment paper.

Form 1 inch balls of dough and place on parchment-lined baking sheet. Bake about 8 minutes or just until edges look golden brown. Cookies may seem slightly underdone, but they will firm up upon cooling. Don’t over bake.

Cool on baking sheet about 10 minutes, and remove to wire rack to finish cooling.

* Note:
These cookies keep very well at room temp in an airtight container. Unbaked cookie dough can be tightly wrapped up and frozen for later use.

Source: Chew Out Loud, adapted from allrecipes