Softest Chocolate Chip Cookies EVER!

If given the choice between thin, crispy cookies and thick, chewy cookies, I’d pick chewy every time! I recently heard it through the grapevine that if you add a packet of instant pudding to your favorite chocolate chip cookie recipe, you’ll end up with extremely moist cookies. It was worth a try! I dusted off an old favorite – a recipe for chocolate chip- walnut cookies, and massaged the recipe a little. Heck! If I’m adding pudding to it, I may as well as some other ingredients as well, right? So in went some Heath toffee pieces with the butterscotch pudding.

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant pudding
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup Heath toffee pieces

Preheat oven to 350 degrees. Line your baking sheets with parchment paper and set them aside.

Whisk together the flour and baking soda, and set that aside as well.

In a large mixing bowl, cream together the softened butter and both sugars. Add the pudding mix and continue blending. Add the eggs one at a time followed by the vanilla.

Add in the flour mixture in small batches until it is well incorporated. Using a large spoon, stir in the chocolate chips and Heath toffee pieces. Place balls of the cookie dough on the baking sheets you set aside earlier.

Bake the cookies for 10 to 12 minutes or until the edges are golden brown.