Chocolate Chip Pudding Cookie Recipe

The not-so-secret ingredient that makes these cookies so soft and chewy is instant vanilla custard. You should make chocolate chip pudding cookies right now if you haven't already. 

INGREDIENTS 

– 2 ⅓ cups all-purpose flour spooned & leveled (290 grams) – 1 (3.4-ounce) package instant vanilla pudding mix – 1 teaspoon baking soda – ½ teaspoon salt – 1 cup unsalted butter softened (230 grams; 2 sticks) – ¾ cup packed light brown sugar (150 grams) – ⅓ cup granulated sugar (70 grams) – 2 large eggs at room temperature – 1 teaspoon pure vanilla extract – 1 (12-ounce) package semi-sweet chocolate chips (340 grams)

INSTRUCTIONS

Heat the oven to 350°F (180°C). Put three large baking sheets with parchment or silicone mats aside. Mix flour, custard mix, baking soda and salt in a large bowl. Set aside.

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Mix the butter, brown sugar, and granulated sugar for 1–2 minutes in a stand mixer with the paddle attachment or a large bowl with a handheld mixer. Scrape the bowl sides as you mix each egg and vanilla extract.

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Using a low speed, incorporate the chocolate chips into the cookie dough until they are completely incorporated into the dough. After that, mix in the dry ingredients until they are just combined.

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Scoop cookie dough onto baking sheets using a 1.5 tablespoon scoop. Leave space between cookie dough balls because they will spread during baking.

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Bake cookies for 10–12 minutes until edges are lightly browned and tops are set. Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to finish cooling.

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also see

also see

Homemade Cosmic Brownies Recipe