Merry Christmas Eve! This is a very busy day in the Chustz household because I always host a family gathering on this night. My immediate family come over for my well renowned lasagna and we sit around in my living room listening to Christmas music, admiring the gigantic National Lampoonesque Christmas tree my husband just had to have and engage in friendly, often times downright hilarious conversation. It is always a day to look forward to.
I asked my daughter what kind of cookies we should make for Santa, and she immediately replied,”Chocolate chip!” She claims it’s his favorite, but I’m pretty sure it’s her favorite as well 🙂 When it comes to cookies, especially chocolate chip cookies, they must be soft, fluffy and full of chewy goodness and this recipe delivers all of that and more! You will not be able to eat just one. I hope you have some milk handy!
Here is what you will need to make these better than soft-batch chocolate chip cookies:
1/2 cup (8 Tbsp) or 1 stick of unsalted butter, softened to room temperature
2 oz or 4 Tbsp of full-fat cream cheese, softened
3/4 cup of brown sugar, packed
1/4 cup of white, granulated sugar
3 oz of vanilla pudding mix
1 tsp of vanilla extract
2 cups of all-purpose flour
1 tsp of baking soda
1 pinch of salt (optional) to taste
2 cups of semi-sweet chocolate chips
- ½ cup (8 Tbsp) or 1 stick of unsalted butter, softened to room temperature
- 2 oz or 4 Tbsp of full-fat cream cheese, softened
- ¾ cup of brown sugar, packed
- ¼ cup of white, granulated sugar
- 1 egg
- 3 oz of vanilla pudding mix
- 1 tsp of vanilla extract
- 2 cups of all-purpose flour
- 1 tsp of baking soda
- 1 pinch of salt (optional) to taste
- 2 cups of semi-sweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- Using a stand mixer with a paddle attachment, add butter, cream cheese, brown sugar, white sugar, egg, pudding mix, and vanilla extract and combine at medium speed for 3-5 minutes, or until smooth and fluffy.
- Turn off the mixer and scrape the sides of the mixing bowl. Add the flour, baking soda, and salt and combine for an additional minute.
- Fold in chocolate chips until evenly incorporated into the batter.
- Important step: Chill the dough for a minimum of 2 hours or up to a week. If you try to bake unchilled dough, you will end up with flat, thin cookie.
- Using a tablespoon or a 2-inch cookie scoop, form mounds of cookie dough, approximately 2 dozen and place on a lightly-greased cookie sheet or Silpat about 2 inches apart.
- Bake for 10-12 minutes, but not longer than 12 minutes. At the half-way mark, rotate your cookie sheet. The edges should be light brown and the centers slightly undercooked. The cookies will set upon cooling.
- Allow to cool for at least 5 minutes before attempting to transfer the cookies to a cooling rack.
Are you craving more cookies or perhaps you are looking for something holiday inspired? Check out these white chocolate strawberry cheesecake cookies for Valentine’s Day or these key lime cookies for St. Patrick’s Day.
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