Make soft baked chocolate chip cookies every time using instant vanilla pudding mix for extra moisture and chewiness.
Author:cookingbycarla
Prep Time:15 min
Cook Time:11 min
Total Time:26 min
Yield:About 3 dozen cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 (3.4 ounce) box instant vanilla pudding mix
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is creamy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry instant vanilla pudding mix to the wet ingredients and mix until just combined.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Fold in the chocolate chips using a spatula.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, chill the dough for 30 minutes before baking.
Bake for 9 to 11 minutes, or until the edges are lightly golden brown and the centers look set but still soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best texture, use room temperature eggs.
If you prefer a thicker cookie, chill the dough for at least 30 minutes before scooping.
You can substitute milk chocolate chips or a mix of chips for the semi-sweet variety.
This recipe uses instant pudding mix, not cooked pudding.