Better than Betty Crocker Chocolate Chip Cookie Recipe

Better than Betty Crocker Chocolate Chip Cookie Recipe, easy to make and come out perfect every time! Chewy, soft, and delicious!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 135kcal

Author Lisa

For high altitude instructions see recipe notes below.*
Preheat oven to 375°F and line a cookie sheet with parchment paper.
In a stand up mixer bowl cream butter, sugar and vanilla. (1 cup butter, ¾ cup white sugar, ¾ cup brown sugar, 1 teaspoon vanilla)
1 cup butter softened, ¾ cup white sugar, ¾ cup brown sugar, 1 teaspoon vanilla
Add in eggs one at a time. Letting the first egg incorporate fully into the batter before adding the next. (2 eggs)
2 eggs
Add in the flour, baking soda, salt, and instant pudding. Mix until fully combined. (2 ¼ cup flour, 1 teaspoon baking soda, 1 teaspoon salt, 3.4oz package instant pudding mix- vanilla or white chocolate flavor)
2 ¼ cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 box vanilla or white chocolate instant pudding mix (3.4 oz)
Roughly chop baking chocolate. (4 oz 60% baking chocolate)
4 oz 60% baking chocolate*
Fold in baking chocolate chunks and chocolate chips to cookie dough. (1 ½ cups semi-sweet chocolate chips)
1 ½ cups semi-sweet chocolate chips*
Drop rounded spoonfuls onto lined baking sheet and bake for 8-11 minutes. They are ready to come out when they are slightly browned on top.
Let cookies cool for a few minutes and then enjoy!

Tips and Tricks

*For high altitude decrease both sugars to only ⅔ cups and increase flour to 2 ½ cups plus two 2 teaspoon water.
Store cookies in an airtight container.
Best consumed within a week for optimal freshness.