Award Winning Soft Chocolate Chip Cookies

Okay, Ya'll here's the REAL deal. I've made all of the TOP choc chip cookie recies on our wonderful site here and I'm here to tell you --THIS IS IT! I held off making this one because I thought the pudding would be gross but you can't even taste it. All it does it make and keep them soft (like putting a preservative in). I would make the following changes: Add 2 teasp. of baking powder, 1/2 teasp. salt and 2 TABLESPOONS (yes, you heard right) of VANILLA. This gives them what they were missing as noted in serveral reviews. My second favorite are the BEST BIG ones but they are really rich and my family prefers this recipe instead. You won't believe how delicious these turn out!! Happy Baking!

I followed this recipe exactly and loved it. I enjoy reading other people's reviews because you can find some really good advice on the recipes you're making. For instance, thank you to everyone who mentioned that the cookies are done after 12 minutes even though they may not look it - you're absolutely right! They were done to perfection. Also, thank you to whoever suggested refrigerating the dough before using. That makes it much easier to handle. I have only one piece of advice to add: These cookies DO NOT spread out at all when they cook, so feel free to put them close together as possible on the cookie sheet - it will save you time if you're making all 7 dozen! Finally, thanks to Debbi for sharing such a wonderful recipe.

This recipe is the best I have found. They are very simple to make although they take a little time they are well worth it! The things I have found helpful with this recipe is it is best to chill the dough when you arent using it. I use a mellon baller to get the cookies at a good uniform size, 1 to 2 scoops depending on the size of the mellon baller, roll them up and plop them down. Also, as every oven is different, my cookies come out perfect at 9 minutes, dont let the soft look fool you they seem to continue to cook a bit after you take them out. And as a common cookie rule, keep the pan at a room temperature so your cookies dont come out flat with all the butter that is in this recipe, if you can't rotate between pans, run them under cool water to bring the temp down, they really make them look a lot better than if you dont. Many people have been asking how to add the pudding, it goes in completely dry, just the mix, nothing more, it really helps the taste yet tastes nothing like pudding. One last thing I would suggest, if the cookies are coming out like 'cake' they have not been prepared correctly, these cookies come out perfectly for me every time, not once were they anything but what they should be, follow the directions close and you'll do fine! I hope I could help, these are really worth the time!