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Chocolate Chip Pudding Cookies

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Soft-baked, chocolate-studded cookies highlighted by creamy vanilla pudding and a touch of finishing salt.

Ingredients

Scale
  • 280 grams all-purpose flour
  • 1 teaspoon baking soda
  • 227 grams unsalted butter, softened
  • 165 grams packed light brown sugar
  • 50 grams white sugar
  • 1 package (96 grams) instant vanilla pudding mix
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 340 grams semi-sweet chocolate chips
  • Maldon salt, to finish (optional)

Instructions

  1. Preheat oven to 175°C. In a medium bowl, whisk together the all-purpose flour and baking soda; set aside.
  2. In a large mixing bowl, cream the softened butter, brown sugar, and white sugar until the mixture is light and fully incorporated.
  3. Add instant vanilla pudding mix to the creamed butter and sugars. Beat the mixture until light and fluffy in texture.
  4. Add eggs, one at a time, along with the vanilla extract. Mix until the batter is smooth and homogeneous.
  5. Gradually add the reserved dry mixture to the wet ingredients, mixing until just combined and no dry spots remain.
  6. Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
  7. Scoop approximately 2 tablespoons of dough for each cookie and roll into balls. Arrange on a parchment-lined baking sheet, spacing evenly.
  8. Bake in the preheated oven for 11–12 minutes, until cookies are puffy and lightly set. Avoid overbaking or browning.
  9. If desired, sprinkle Maldon salt on the cookies immediately after removing them from the oven.
  10. Let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Using instant pudding mix ensures a soft, bakery-style crumb and improves moisture retention.

Nutrition

Find it online: http://www.delicetreats.com/chocolate-chip-pudding-cookies/