Apple Pie is known as the ultimate American dessert, but I must respectfully disagree. Is there anything more American than a chocolate chip cookie, fresh from the oven with a glass of milk? I think not.
Hotel chains offer them in their lobbies. Neiman Marcus and The New York Times have infamous recipes. The internet is littered with how-to articles and comparisons, making it obvious what cookie Americans love.
Growing up, Nestle’ Tollhouse reigned supreme. The recipe on the back of the bag is the one my Mom always used, and the one I rely on when that familiar craving for the classic cookie hits. A tip from my Aunt Robin, I take them out a little early so they remain soft and gooey into the following days. But that is not the recipe we are here to discuss today.
This recipe is closer to the cookie I associate with coffee shops and bakeries. Fluffy, but not cakey, crisp on the outside but thick and chewy on the inside. Perfect for dipping into a glass of chocolate milk. The secret? Pudding mix.
My supervisor at my last job introduced me to this little trick. When a gooey cookie is not quite what I am craving, I reach for these. In this batch I used milk chocolate chips and I regret it. Semi sweet or dark is a better foil to the sweet dough for my taste. Regardless of your chip preferences, give this recipe a go, you won’t be disappointed.
Chocolate Chip Pudding Cookies
Recipe from Pinterest
Ingredients
- 1 cup aka 2 sticks of softened butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 3.4 ounce box vanilla pudding
- 2 eggs
- 1 teaspoon Vanilla extract
- 2 1/4 cup All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 package semi sweet chocolate chips (The original recipe calls for milk chocolate chips, I found this to be too sweet and definitely recommend semi sweet instead).
Directions
Pre-heat oven to 375º F. In a large mixing bowl cream butter. In a separate bowl combine flour and baking soda. Add both sugars, pudding mix eggs and vanilla, beat for two minutes. Gradually add dry ingredients to the mixing bowl containing the butter. Mix until combined. Stir in chocolate chips.
Portion onto cookie sheet, evenly spacing cookies. They do not spread very much while baking but you definitely do not want them to touch. I used a 2 teaspoon cookie scoop, but using two regular spoons to scoop the dough would work just as well. Just be sure to make each cookie roughly the same size.
Bake 9-11 minutes, until puffy and golden on the edges. Let cool for a minute on the cookie sheet to set, then move to wax or parchment paper to finish cooling. (Or a wire rack, I just use the paper like my Mom always does.)
Eat!
From Prosecco to Peaches 