Chocolate Chip Pudding Cookies
Servings 24 cookies
Ingredients
- 1 cup unsalted butter softened
- ¾ cup sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 3.4-ounce box vanilla instant pudding mix
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper (if not non-stick).
- Cream together 1 cup unsalted butter, ¾ cup sugar, ¾ cup brown sugar, and 1 teaspoon vanilla extract using a stand mixer or hand mixer.
- Add in 2 large eggs, one at a time.
- In a bowl, combine, 2 ¼ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt and add to the wet ingredients gradually.
- Fold in 1 3.4-ounce box vanilla instant pudding mix and 2 cups semi-sweet chocolate chips
- Use a cookie scoop (or two spoons) to drop 1 tablespoon sized cookie dough balls onto prepared cookie sheets. Bake chocolate chip cookies for 10-11 minutes until edges are golden brown but centers are still soft. They will continue cooking as they cool on the baking sheet and wire cooling rack.
- Repeat scooping and baking process for remaining cookies or freeze cookie dough for later (see below for instructions on how to freeze cookie dough).
- Cool chocolate chip cookies on the baking sheet for 3 minutes then transfer them to a wire cooling rack to continue cooling completely.
- Store your chocolate chip cookies in an airtight container or ziptop bag.
Notes
The ¼" outer edge of the cookies should be golden brown but the rest of the cookie should still be soft. They will firm up just a bit on the cookie sheet and cooling rack.
To freeze cookie dough, use a cookie scoop to form cookie dough balls on a cookie sheet. Place in freeze for 15 minutes. Remove frozen cookie dough balls from cookie sheet and place in zip top bag. Then place plastic bag in freezer until you need the cookie dough again.
To bake frozen cookie dough, bake from frozen dough at 375°F (190°C) for around 10 minutes, until edges are crispy and centers are still a bit soft. Let cool on pan for 3 minutes, then move to wire cooling rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 112mg | Fiber: 1g | Sugar: 13g
