How, as a food blogger can I have failures making something as simple as a chocolate chip cookie? Shouldn’t chocolate chip cookies be one of the easiest things to make? Sometimes I’ve struggles because I had butter instead of shortening, or I halved the recipe to save the cookies and it didn’t work out. But this recipe is fail proof I think.
I first had chocolate chip pudding cookies when my friend Ali was my roommate. I never got the recipe from Ali, unfortunately.But I found another recipe and these cookies are seriously perfection.
This is my go to chocolate chip cookie recipe now and I have made these many times. I make them when I want a chocolate chip cookie, when I need to take cookies to the neighbors, whenever.
The vanilla pudding mix (you don’t make the pudding – just add the mix) adds another dimension to these cookies giving them more flavor and making them more moist. So good. Inspired by this recipe from All Recipes.
- 1 cup unsalted butter, at room temperature (2 sticks)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 3.4 oz package vanilla instant pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 2¼ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups milk chocolate chips
- Preheat oven to 350 degrees.
- Using a mixer beat together butter and sugars in a large bowl.
- Add in pudding mix, eggs and vanilla.
- In a separate bowl (medium sized) combine flour, baking soda and salt.
- Slowly add the dry mixture to the wet mixture while running the mixer.
- Stir in the chocolate chips.
- Drop cookie dough in tablespoon sized balls onto a pregreased baking sheet.
- Bake cookies about 10-12 minutes, until golden brown and set
- Remove cookies from oven and let cool on sheet for 2 minutes.
- Transfer cookies to a cooling rack and cool completely.