Vanilla Pudding Chocolate Chip Cookies
The addition of vanilla pudding mix makes these cookies super soft and chewy in the middle. They're loaded with chocolate chips and don't require a mixer to make.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (80g) instant vanilla pudding mix
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet or dark chocolate chips or chunks
Instructions
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In a medium bowl sift together flour, baking soda and salt. Set aside.
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Place the melted butter in a large bowl and whisk in granulated sugar, brown sugar and pudding mix. Whisk in the egg and vanilla extract. Add flour mixture and stir just until combined. Do not over mix. Fold in chocolate chips.
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Chill the dough for at least 30 minutes (or up to 3 days). You can skip this step if you want, chilling adds more flavor and yields better results.
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Preheat oven to 350℉ / 177℃. Line pans with parchment paper.
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If the cookie dough is hard to handle, leave it on the counter to warm up for a few minutes.
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Drop rounded balls of dough onto prepared baking sheet using heaping tablespoons or a medium (about 1.5-tablespoons) ice cream scoop, leaving about 2-3 inches (5-8 cm) between each cookie.
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Bake for about 8-10 minutes, until cookies just begin to brown at the edges. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
Recipe Notes
Storing
Store cookies in an airtight container for up to 3 days. Cookies can also be frozen for up to a month.