With a wealthy, buttery dough that’s loaded with irresistible morsels of chocolate, these Chocolate Chip Pudding Cookies nail each scrumptious element. And, bonus, they keep delicate and chewy for days.
Chocolate Chip Pudding Cookies
I’ve made this recipe extra occasions than I can rely, over time. They’re good for potlucks and gift-giving. And, I get requested on a regular basis how they’re so delicate and chewy.
The not-so-secret ingredient is on the spot pudding combine. It’s that straightforward. Along with their unimaginable chewy texture, these cookies freeze superbly, making them particularly straightforward to have able to go while you want them.
And, I occur to know that each the cookies and the dough style superior straight out of the freezer. Sure, I did admit that. I usually bake about half of the batch and freeze the remaining cookie dough.
When I’m prepared to make use of the frozen dough, I set it on the counter for 20-Half-hour to thaw barely after which scoop out the variety of cookies I need to bake.
Why Add Pudding Combine to Cookies?
Maybe you’re among the many many bakers who’ve by no means tried pudding cookies earlier than. Effectively, in case you’re questioning why put pudding combine in cookies, let me let you know: the phrase you’re on the lookout for is MOIST.
Pudding combine has a number of dry components (similar to corn starch) that assist take up and retain moisture, making its use in cookie recipes a neat little hack. A cookie recipe with pudding combine will end in moister cookies that keep chewier longer.
Chocolate Chip Pudding Cookies Recipe
You’ll want the next components to make this recipe:
- flour and baking soda
- granulated sugar and brown sugar
- one package deal on the spot vanilla pudding
- butter and eggs
- vanilla extract
- semi candy chocolate chips
- Maldon salt for topping (OPTIONAL)
Begin by preheating the oven to 350°F. Whisk collectively flour and baking soda and put aside. In a big bowl, cream the butter and sugars. Then, add within the pudding combine and beat till mild and fluffy.
Add the eggs and vanilla and beat till easy. Subsequent, stir within the flour combination, ensuring that it’s nicely integrated. Final, add the chocolate chips and stir nicely to combine them all through the dough.
Scoop into roughly 2 tablespoon parts and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Take away from the oven when puffy and barely cooked via. Don’t allow them to brown.
If desired, sprinkle with Maldon salt as quickly because the cookies are faraway from the oven. Permit the cookies to chill on the sheet for five minutes after which switch to a cooling rack to chill fully.
Salted Chocolate Chip Cookies
On the lookout for extra recipes like these salted chocolate chip cookies?
The chewiness of pudding cookies and the decadence of toffee and chocolate create a decadent deal with in Toffee Coconut Pecan Chocolate Chip Cookies. That is a straightforward cookie recipe that’s good with every chunk.
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Servings: 36 (3-inch) cookies
Forestall your display from going darkish
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Preheat oven to 350°F. Whisk collectively flour and baking soda and put aside. In a big bowl, cream butter and sugars. Add within the pudding combine and beat till mild and fluffy.
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Add the eggs and vanilla and beat till easy. Slowly add within the flour combination, ensuring that it’s nicely integrated. Final, add the chocolate chips and stir nicely to combine them all through the dough.
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Scoop into roughly 2 tablespoon parts and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Take away from the oven when puffy and barely cooked via, don’t allow them to brown. If desired, sprinkle with Maldon salt as quickly because the cookies are faraway from the oven.
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Permit the cookies to chill on the sheet for five minutes after which switch to a cooling rack to chill fully.
The recipe notes have been up to date and ingredient quantities had been lowered to remove confusion with the bigger batch recipe.
I usually bake about half of the recipe after which freeze the remaining dough. When I’m prepared to make use of the frozen dough, I set it on the counter for 20-Half-hour to thaw barely after which scoop out the variety of cookies I need to bake.
Energy: 168kcal · Carbohydrates: 20g · Protein: 2g · Fats: 9g · Saturated Fats: 6g · Polyunsaturated Fats: 0.4g · Monounsaturated Fats: 3g · Trans Fats: 0.2g · Ldl cholesterol: 23mg · Sodium: 94mg · Potassium: 77mg · Fiber: 1g · Sugar: 12g · Vitamin A: 176IU · Calcium: 14mg · Iron: 1mg
initially printed 6/30/11 – recipe notes and pictures up to date 1/24/24
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