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Perfectly Puffy Chocolate Chip Cookies

Perfectly Puffy Chocolate Chip Cookies

I know you’re skeptical of “perfect.”  You may have previously bookmarked a “perfect” chocolate chip cookie recipe.  You really don’t think it’s perfect, but you’re going to try it because you wish so badly to find it.  Now you can stop looking, because here it is.

I’ve been making these cookies for a few years.  It’s actually been on this blog since my first year of posting, but I never posted a photo of it.  It’s been on my mind to finally get a photo to share, to further convince you that these are indeed perfect.

Perfectly Puffy Chocolate Chip Cookies

What makes them perfect?  These cookies are soft and chewy, not flat and crunchy.  The chewy inside is enveloped in a crispy golden crust so that after every bite you are drooling for more.  If that’s your definition of perfect, your search stops here.

Perfectly Puffy Chocolate Chip Cookies

Printable Recipe

Yield: 3 dozen medium-sized cookies

3/4 cup sugar
3/4 cup brown sugar
1/2 cup butter, at room temperature
1/2 cup butter flavored Crisco stick
2 eggs
1 tsp vanilla
1 (3.4 oz) package vanilla instant pudding mix
1/2 tsp salt
1 Tbsp baking soda
2 1/2 to 3 cups flour (I use 3 cups)
12 oz package semi-sweet miniature chocolate chips

Preheat oven to 350˚F.

In a large mixing bowl, combine the sugars, butter and Crisco.  Mix with the paddle attachment until thoroughly combined.  Beat in the eggs and vanilla.  Add pudding mix; stir until incorporated.

In a small bowl, combine 1 cup of the flour with the baking soda and salt.  Blend into the egg mixture.

Add additional flour 1/2 to 1 cup at a time until reaching desired consistency. I use a total of 3 cups flour.

Stir in chocolate chips.

Drop spoonfuls of dough on cookie sheet.  (To achieve a more round, cleaner look, roll the balls of cookie dough in your hand instead of just dropping on the cookie sheet.)  Bake exactly 10 minutes.  The cookies may not look done, but that is the trick to keeping them puffy and soft.  Let cookies cool on the cookie sheet on top of cooling racks for 5 minutes.  Remove from cookie sheets and cool completely on the cooling racks.

Source:  Inspired by Erin Rood and Carol Elliott, friends of Pennies on a Platter

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38 Responses

  1. Although if you like crunchy chocolate chip cookies (like i do) then perhaps these wouldn’t be so perfect. 🙂 LOL! Looks good! (except for the crisco).

    • Hi April,

      Definitely realize that. And, the Crisco was something I cringed at when I first was given the recipe, but I can’t give up these perfect cookies just for that one small (in my opinion) ingredient.

      -Nikki

  2. I can’t wait to try these! They look SO tasty.

  3. Wow, these really do look perfect! I have to try these :)!

  4. These really do look perfect.. thick & moist and rich.. can’t wait to try!

  5. Wow..gorgeous!!
    really perfect Chocolate Chip Cookies 😉 I will try soon.

  6. A package of instant vanilla pudding…vedddddy interesting. I’m sure that adds plenty to the chewy, puffy wonderfulness of the cookie. NOM.

  7. They look lovely! Unfortunately, we don’t have Crisco here (unless we want to pay high import prices for the plain type). Would all butter work as well?

    • Hi Pegster,

      Oh no! That’s too bad!

      If you use all butter, it won’t be as fluffy. But, looks like you need the pudding mix anyway. Hopefully you return soon so you can enjoy these! 🙂

      -Nikki

  8. Oh I completely missed the pudding mix… 😦 None of that here either! I guess I’ll have to wait until I’m back in the US to make these 😦

  9. Yep~ this is my definition of perfect. i would *love* to try this recipe.

  10. I think those are the puffiest chocolate chip cookies I have ever seen!! Yum!

  11. Oh my! These cookies are cooling right now on my countertop. They look just like your picture of them and they are my new favorite “perfect” cookie. Yummy!!

  12. I love Chocolate Chip cookies, I will be adding these to my list!

  13. Chocolate cookies! I really love cookies especially when the cookies are so puffy and chewy. Thanks for the recipe. Now I can bake my own puffy cookies.

  14. I edited this recipe because I had coconut cream pudding on hand. So I used that and instead of the full amount of chocolate chips added toasted coconut.

    I got RAVE reviews! My husband took some to work and I got e-mails asking for the recipe. My husband can’t wait to try them with vanilla pudding or even other flavors…maybe pumpkin for fall with cinnamon chips?

    Thank you so much for sharing! 🙂

  15. Endless possibilities!!! YUM!

  16. This looks great and indeed a puffy cookie. Thanks for sharing this recipe. Better try it on my own and add some toppings like cream cheese frosting.

  17. These look absolutely delicious. Every time I try making puffy cookies they never work out, but going to have try this recipe out and fingers crossed they stay puffy!

  18. […] emotional, romantic anime series). I’m sure many of you can relate! So when I came across this recipe exactly three days ago, I begged my boyfriend to take me out to buy the supplies. This was a […]

  19. I just made these and it seemed they had too many chocolate chips in them and it was very mushy. I did take them out right at 10 min and followed all the directions. I added 2 1/2 cups flour instead of 3. Do you think that made the difference?

    • Myndi – Definitely! Use the entire 3 cups if it came out mushy. I use all three cups, but another friend of mine uses just 2 1/2. As far as the chocolate chips, just don’t use as many. There are times when I only use half the bag so I can stretch out the use of it to two batches. 🙂

      -Nikki

  20. I made a batch of these for my son’s class and couldn’t figure out why they wouldn’t puff up. So I did a lttle research. Looks like you have a typo. It should be 1 TEASPOON of baking soda, not 1 Tbsp! Now I have a big ole bowl of dough in my fridge I know isn’t going to puff up….. well at least my son still liked the taste of them. But I’m disappointed and have a bowl full of wasted ingredients.

    • Hi justTracy,

      No, it isn’t a typo in the recipe. It is 1 Tablespoon baking soda, so I do not know why they didn’t puff up for you. Trust me, I’ve made them many times and always put in 1 Tablespoon and end up with beautiful puffy cookies. Do you live in a higher altitude?

      I’ve had many friends make the recipe as written, from this blog, and they turned out puffy (with the 1 TABLESPOON of baking soda.)

      Also, if your son likes them as they were, then you do not have a big bowl full of wasted ingredients.

      -Nikki

  21. […] PUFFY CHOCOLATE CHIP COOKIESsource: pennies on a platter, via: see creatures (I used to follow in the LJ days when her handle was […]

  22. Made these again at Christmas….and they came out delicious again!!

  23. I have to hand it to you!! I chose to bake these over an expert chef on the Food Network!! I read the reviews to your recipe and couldn’t resist! These are THEE BEST cookies I have EVER made, and I have made a lot of cookies!! I love the finish after you eat them, it’s not just sugar sitting around in your mouth, and the pudding mix gives it such a nice flavor…I’m excited to try coconut cream with roasted coconut flakes..I plan to try some other variations..Thank you so much for sharing this recipe…I LOVE IT!!

  24. OK…I was so excited after making my first batch, ideas of variations swirled around in my head!! I’ve made a batch, that is absolutely scrumptious! I used the full recipe, I just replaced the vanilla pudding with chocolate pudding, added 1/4 cup cocoa powder to the salt, baking soda and flour mixture and added about 8oz regular size peanut butter chips to the batter. My husband couldn’t resist eating as soon as I started to transfer them onto cooling racks and then couldn’t stop eating them 😀 I’ve been spreading this recipe like wildfire!!!

  25. Mine didn’t turn out quite like your pictures but I think its because I am at a high altitude. They weren’t quite as fluffy as they show in your picture when the cookie is torn in half.. It was like they were not cooked all the way through. I used 3 cups of flour but I think I need to use more. Any suggestions for adjustments for higher altitude?

    • Kevin –

      Try adding a little more flour, but if you search the internet for tips and tricks on making alterations for recipes in a higher altitude, you should find some information to help. How high are you? My sister is at 7500 feet in Colorado Springs and hasn’t figured out how to make cookies yet!

      -Nikki

    • Small world, that is where I am. A friend of mine who gave me this recipe made no adjustments to the recipe. As I baked the cookies I increased te heat a bit and added two mins to the cooking time and that helped. I think next time I will add more flour to see I’d that makes a difference.

    • Yes, it IS a small world! 🙂 Let me know how your progress goes with the cookies!

  26. Loved these!!! New fav receipe – did not have crisco, used all butter and still fluffy and great! Wasn’t sure about pudding mix, but if already buying choc chips will add this to the list… Thanks for sharing!

  27. Me and my husband absolutely love these cookies. My husband wanted a fluffy cookie since mine always come out flat so I found this recipe. I have got to say these are the best cookies I have ever made. I used regular chocolate chips and some peanut butter chips since I had them on hand and the cookies came out great just like in the picture. They taste great, are fluffy, and dont turn rock hard after a day. This is definitely the cookie I will be making from now on.

    Also,
    Myndi- did you prepare the pudding mix by adding milk? That would explain the mushiness of your dough. I was a little confused at first when I saw the ingredient list and didnt know if I should make the pudding or just add the dry package. But I threw in the dry pudding mix (no milk) and the dough wasnt mushy at all. I actually thought the dough was too stiff after adding all 3 cups of flour but the cookies still came out great.

  28. I know I’ve given you kudos before but I want to let you know this is the only chocolate chip cookie recipe I use. I’ve made coconut, butterscotch and today just traditional.
    I feel like I should owe you royalties for all the compliments I get on these cookies 🙂 Thank you again for sharing!

  29. i’m about to make these and i can’t wait. i only have choc. pudding mix in the house so that is what i’m going to use. Also, i don’t have butter flavored crisco stick, but i do have traditional crisco, so i figure that is basically the same, right? i love that so many people have had success with your recipe! it gives me hope that i will finally find that elusive fluffy, puffy, chewy cookie i have been looking for!

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