It took me a really long time to find a chocolate chip cookie recipe I liked. Turned out that, my favorite recipe was the Nestle Chocolate Chip Cookie recipe on the back of the bag, except halving the butter and using Ghiradelli Milk Chocolate Chips. The result is a soft, thick, and chewy cookie.
So, when I saw that the Vanilla Pudding Chocolate Chip Cookies were basically the Nestle recipe except swapping some of the sugar for a box of instant vanilla pudding, I wondered if I could halve the butter for that recipe too. Guess what, it worked! The result was an over-the-top soft, thick, chewy, AMAZING tasting cookie. And since it is half the butter normally called for, you can eat twice as many right?! Good thing because...
Vanilla Pudding Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, softened
- 1/4 cup granulated white sugar
- 3/4 cup packed brown sugar
- 1 box (3.4 oz) Instant Vanilla Pudding
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups Chocolate Chips. Again, I LOVE the Ghiradelli Milk Chocolate Chips
1. Preheat the oven to 375 degrees.
2. In a small bowl, combine the flour, baking soda, and salt. In a separate large mixer bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until the dough is creamy. Add in the pudding mix. Add the eggs, one at a time, beating the dough well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop out rounded tablespoons of dough and place 2 inches apart on ungreased baking sheets.
3. Bake for 8 to 10 minutes, or until golden brown. Cool on the baking sheets for 2 minutes and then remove the cookies to wire racks to cool completely.
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