The Only Chocolate Chip Cookie Recipe You'll Ever Need
These chocolate chip pudding cookies are officially Jameson’s Cookies, named after my nephew Jameson—one of the most handsome little humans and apparently a tiny baking prodigy.
When he was little, he and my sister used to make these together. Now he’s 11, making them all by himself, and the kid is damn good at it. Rude, honestly. I’ve been an adult a lot longer and still manage to screw things up regularly.
They were also the very first cookies he ever made for me, so they earned a permanent place in my heart—and on this website.
Soft, chocolatey, ridiculously delicious and you won't be able to stop at one. Don't worry about the calories - they don't count when the recipe comes from family.
INGREDIENTS:
1 cup of salted butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
1 1/2 tsp of vanilla extract (use the pure stuff - don't be cheap)
2 large eggs
2 1/3 cups all-purpose flour
1 (3.4 oz) pkg instant vanilla pudding (you can be creative here with your pudding choices to get fancy)
1 tsp baking powder
1 tsp baking soda
1/4 kosher salt
1 1/2 cups semi-sweet chocolate chips (you can actually use any type of chips you like, they are your damn cookies).
DIRECTIONS
How to Make Jameson’s Cookies Without Screwing Them Up
PREHEAT THE DAMN OVEN. 350°F. Not 325 because you’re impatient. Not 400 because you want cookies right fucking now. 350°F. Line your baking sheet with parchment paper because scraping burnt cookie ass off a pan is not how we’re spending our evening.
CREAM THE GOOD SHIT. If you’re bougie and own a stand mixer, slap that paddle attachment on there. If you’re like the rest of us peasants with a handheld mixer, that bitch works just fine. Cream together the butter, brown sugar, and granulated sugar for 1–2 minutes until smooth and fluffy. Add the vanilla, then the eggs one at a time. We’re making cookies, not conducting a hostage negotiation. There is a process.
YES, YOU NEED ANOTHER FUCKING BOWL. In a separate bowl, whisk together the flour, dry pudding mix, baking soda, baking powder, and salt. I already know what you’re thinking: “Can’t I just dump all this shit into the wet ingredients and save myself a bowl?”
NO. YOU CANNOT.
Well, technically you can, but then don’t come crying to me when your cookies have the texture of a hockey puck. Mix your dry ingredients separately. SIFTING MATTERS. TRUST THE PROCESS.
NOW WE FOLD IN THE CHOCOLATE CHIPS. Slowly add the dry ingredients to the wet ingredients and mix until everything is combined. Then fold in the chocolate chips.
“What does fold in mean?”
I DON’T KNOW, DAVID. YOU JUST FOLD IT IN.
Gently stir those beautiful little chocolate bastards in there until they’re evenly distributed.
MAKE SOME COOKIE BALLS. Use a medium cookie scoop if you have one. If you don’t, grab a tablespoon out of the damn drawer like our ancestors did. Scoop the dough onto your prepared baking sheet, leaving enough room between them so they don’t merge into one enormous mutant cookie. Although…there are worse problems to have.
THIS IS WHERE PEOPLE FUCK THEM UP. Bake for 9–11 minutes, just until the edges are lightly golden. The centers should still look a little underdone. Your brain is going to scream, “THEY’RE NOT READY!”
Ignore it. Your brain has made questionable decisions before.
Take them out and let them sit on the hot baking sheet for 2–5 minutes. They’ll finish cooking from the residual heat and become perfectly soft, chewy little clouds of chocolate-chip happiness. DO NOT SKIP THIS DAMN STEP.
Transfer them to a cooling rack, pour yourself a cold glass of milk—or coffee, obviously—and eat one while it’s still warm.
Or eat four.
Calories don’t count in Jameson’s Cookies. I checked.
Now you want to take credit away from a little kid? Savage!
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