It seems like everyone is constantly on the search for a favorite or the best chocolate chip cookie recipe. But what makes a chocolate chip cookie recipe “the best”? Everyone has different tastes. Some prefer their cookies to be thin and crispy, others like chewy chocolate chip cookies (here’s my favorite recipe for chewy cookies), and others still like super thick and soft chocolate chip cookies.
I think there’s a time and place for all chocolate chip cookies and I don’t discriminate, I love them all, and I REALLY love these! The addition of a package of instant pudding mix to the dough causes these cookies to rise into little soft pillows of goodness.
I used cheesecake flavor, but you can use plain vanilla or, really, any flavor you like.
As with most chocolate chip cookie recipes, the dough does require some chill time to prevent them from spreading too much while they bake. While most recipes claim that an hour in the refrigerator is all you need, I like to chill my cookie doughs overnight to really get them good and cold. Since chocolate chip cookie dough comes together so quickly, I’ll mix up the dough before bed and then bake them off some time the next day.
This recipe yields perfect, small snack size cookies and it’ll make lots – I ended up with just short of 6 dozen – for all of those cookie monsters living in your house, both young and old. Enjoy!
|Chocolate Chip Pudding Cookies|| |
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) butter, softened
- ¾ cups light brown sugar
- ¼ cup white granulated sugar
- 1 3.4oz box instant pudding mix, vanilla or cheesecake flavor
- 1 tsp vanilla bean paste (can use extract)
- 2 eggs
- 12 oz (1 bag) semi-sweet chocolate chips
- Pre-heat oven to 350F. In a bowl, stir together flour, baking soda, salt, and set aside.
- In a large mixing bowl using a stand or hand mixer, beat the butter, brown and white sugars, vanilla, and pudding mix until smooth.
- Beat in the eggs one at a time, mixing well after each one.
- Add the flour mixture in 2-3 additions, mixing on low speed until just combined.
- Gently fold in the chocolate chips, scrape down the sides of the bowl, and cover the bowl with plastic wrap. Chill for a minimum of 2 hours or overnight.
- Once dough has chilled, place tablespoon-sized balls (or a heaping small cookie scoop) on ungreased cookie sheet and bake until just starting to turn golden, 8-10 minutes.
- Let cookies cool on the sheet for a couple of minutes and then transfer to a cooling rack. Allow cookie sheet to completely cool (or use a new sheet) before baking the next batch.
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