Chocolate Chip Pudding Cookies
User Reviews
5
Chocolate Chip Pudding Cookies
Description
These cookies integrate chocolate pudding mix into a dough of butter, brown and white sugars, egg, vanilla, flour, cornstarch, and baking soda, yielding a dough that bakes into notably soft and puffy cookies. The method emphasizes baking cookies just until they are puffy and barely cooked through without browning, preserving a tender and chewy texture. The final shape features dips and ridges formed as the cookies cool.
Chocolate chips dispersed throughout provide chocolate bursts, while optional flaky sea salt adds a subtle contrast to the sweetness. The overall taste is sweet with a creamy note from the pudding powder affecting the crumb and softness. Care must be taken not to overbake to maintain the intended texture.
The recipe allows substitutions for the chocolate chips with other add-ins totaling the same volume. Cooling the cookies briefly on the baking sheet before transferring to a wire rack helps maintain shape and texture.
Storing cookies in an airtight container after cooling keeps them fresh. The recipe is designed to yield soft, pudding-enhanced cookies distinct from classic chocolate chip cookies.
Ingredients
- 6 tbsp butter softened
- 1/2 cup light brown sugar
- 1/3 cup white sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup, plus 2 tbsp all-purpose flour
- 1 1/2 tbsp cornstarch
- 1/2 tsp baking soda
- 1 cup chocolate chips semi-sweet
- sea salt flakes optional, such as Maldon
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Slowly add in the flour, cornstarch and baking soda, making sure it is well incorporated. Add the chocolate chips and stir to mix throughout the dough.
- Scoop out 2-tablespoon portions and roll into balls. Place each ball on the prepared baking sheet. Bake for 11 to 12 minutes. Remove from the oven when the cookies are puffy and barely cooked through - do not let them brown. The cookies should be round and pillow like (and not browned at all) when they're ready to come out of the oven.
- Sprinkle lightly with salt, if using, as soon as they're out of the oven. Let the cookies cool for 1 minute on the tray and then transfer to a wire rack. As they cool, they will settle into the dips and ridges that you see in the photos. Store the completely cool cookies in an airtight container for up to one week.
Notes
- Substitute chocolate chips with any add-ins totaling 1 cup to vary flavors.
- Remove cookies from oven when puffy and barely cooked; avoid browning to keep them chewy and soft.
- Allow cookies to cool on baking sheet before transferring to keep their shape and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 14mg | 5% |
| Sodium | 92mg | 4% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 159IU | 3% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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