Thursday, May 30, 2013

Vanilla Pudding Chocolate Chip Cookies

I feel like it's really hard finding a great recipe for soft chocolate chip cookies. I've tried lots of different variations  but always thought they were just OK. I actually avoided baking chocolate chip cookies for a while since I felt like each batch in the past was a waste of time. Luckily my sister's friend gave her this recipe. Part way through making this recipe we realized it yielded 3 dozen cookies and thought there was no way we were going to eat them all. Well, between my sister, brother-in-law, and I, we polished them off in 5 days (don't judge).

These cookies are the softest the first 3 days. If you store the cookies in an airtight container with a slice of bread in it, it helps the cookies stay soft if they seem to get harder. That trick also works really well if you ever slightly over bake cookies. I'm not sure what makes these cookies so soft, but I'm guessing is has to do with the vanilla pudding mix since that's the only ingredient I've never worked with in a chocolate chip cookie recipe. It might sound like an odd ingredient, but it makes these cookies phenomenal. Another tip for baking these cookies- use a silicone mat instead of parchment paper if you have one (or a few). I had 3 baking sheets filled with cookies, two sheets lined with silicone mats and one lined with parchment paper. The cookies on the parchment paper spread out much more and were thin and crispy whereas the one on the silicone mats puffed up perfectly and were much softer.

Recipe from Two Peas and Their Pod
Makes 3 dozen

1 cup (2 sticks, 225 grams) butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 pack (3.4 ounces) instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

Preheat your oven to 350ºF/175ºC. Line 3 baking sheets with silicone mats.

In the bowl of a mixe, cream the butter and sugars. Mix in the pudding mix, eggs, and vanilla extract. I a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients and mix until just combined. Stir in the chocolate chips.

Roll the dough into rounded tablespoon sized balls and place on lined baking sheet. Bake for 10 to 12 minutes, until slightly golden and set. Once completely cooled, store cookies in an airtight container.

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