Pudding Mix Chocolate Chip Cookies
- Total Time: 22 mins
- Yield: 12 cookies 1x
Description
Everyone has their own trick for making the perfect chocolate chip cookie – instant pudding mix helps keep cookies moist and chewy with slightly crisp edge.
Ingredients
Units
Scale
- 1 cup (240 ml) all-purpose flour
- 1 pkg. (4 serving size) instant vanilla pudding mix
- 1/2 cup (1 stick / 115 g) butter, softened
- 1/2 cup (120 ml) packed brown sugar
- 1 tsp baking soda
- 1 large egg
- 1 large egg white
- 2 cups (480 ml) chocolate chips
- 1 cup (240 ml) chopped walnuts or pecans
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Instructions
- PREHEAT oven to 350° F.
- COMBINE flour and pudding mix in small bowl. Beat butter in large mixing bowl on medium to high speed for 30 seconds. Beat in brown sugar and baking soda until well combined. Beat in egg and egg white. Gradually beat in flour mixture. Stir in morsels, salt and vanilla Drop dough by rounded tsp 2 inches apart onto parchment lined baking sheets.
- BAKE for 10 to 12 minutes or until set. Cool on baking sheets 2 to 3 minutes; remove to wire racks to cool completely.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
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Frequently Asked Questions
What does the instant pudding mix actually do in these cookies?
According to the recipe, the 4-serving-size package of instant vanilla pudding mix is the trick that keeps the cookies moist and chewy with a slightly crisp edge. The starch in the pudding mix absorbs moisture during baking, preventing the cookies from drying out and giving them a denser, softer center.
Why does this recipe use one whole egg plus one egg white instead of two whole eggs?
Using one whole egg plus one egg white reduces the fat from the extra yolk while keeping the protein structure that helps the cookies set. The result is a slightly lighter, chewier texture compared to using two full eggs.
