Description
Enjoy these soft and chewy Chocolate Chip Cookies made extra tender with the addition of instant vanilla pudding mix. Perfectly balanced with semi-sweet chocolate chips and optional walnuts, these classic American cookies bake up with a golden edge and a moist center, ideal for dessert or an anytime treat.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined, setting this mixture aside.
- Cream Butter and Sugars: Using a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for the cookie dough.
- Add Instant Pudding: Beat in the instant vanilla pudding mix thoroughly until it is fully incorporated, contributing to the cookies’ softness and chewiness.
- Incorporate Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then mix in the vanilla extract to enhance flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Add Chocolate Chips and Walnuts: Fold in the semisweet chocolate chips and optional chopped walnuts evenly throughout the dough to distribute flavors and textures.
- Form and Bake Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to prevent spreading together. Bake for 10–12 minutes or until the cookie edges turn golden and centers look set.
- Cool Cookies: Let the baked cookies cool on the pan for 2 minutes before transferring them to a wire rack to cool completely, ensuring they firm up without losing moisture.
Notes
- The instant pudding mix keeps the cookies extra soft and chewy.
- You can use chocolate or butterscotch pudding mix as a flavorful twist.
- Store cookies in an airtight container for up to 5 days.
- For longer storage, freeze the cookies in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
