IMG_6169I’m rock solid with my Chocolate Chip Cookie recipe. But every now and then, a new recipe will pique my interest on Pinterest. (ha!) 

So when I saw this recipe for Soft and Chewy Chocolate Chip Cookies, I had to try it.

I thought the addition of vanilla pudding mix could be interesting, and sometimes those really delicious photos on Pinterest just hook you in and you can’t say no. Are they as amazing as my Best Chocolate Chip Cookies ever? Probably not. These are a really great alternative if you like those Soft Batch cookies in the store. They’re really chewy with very little crunch to them. I actually like my cookies a little crunchy on the outside so I baked the second tray of these just a few minutes longer to get that effect. 

Read on for the recipe.

Soft and Chewy Chocolate Chip Cookies
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Ingredients
  1. 3/4 cup unsalted butter, softened (1 1/2 sticks)
  2. 3/4 cup light brown sugar, packed
  3. 1/4 cup granulated sugar
  4. 1 large egg
  5. 1 tsp. vanilla extract
  6. 2 cups all-purpose flour
  7. one 3.5-ounce packet instant vanilla pudding mix
  8. 1 tsp. baking soda
  9. pinch salt
  10. 12 oz. semi-sweet chocolate chips
Instructions
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined.
  2. Add the flour, pudding mix, baking soda, salt, and beat on low speed until just combined. Add the chocolate chips, and beat on low speed until just combined.
  3. Place the dough in the refrigerator for at least an hour.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly.
  5. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or parchment paper. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
Adapted from Averie Cooks
Adapted from Averie Cooks
Christen in the Kitchen http://christeninthekitchen.com/