Chocolate chip cookies are a topic of great debate in my family. Eric and my dad prefer thin and super crispy cookies — think Tate's Bake Shop. In fact, they're both obsessed with Tate's cookies. I've tried my best to replicate them at home using the published Tate's recipe and they're just not the same.
Then there's my mom's boyfriend who will pretty much eat any cookie that crosses his path. And this girl, I'm kind of a fan of crisp edges with chewy centers — the New York Times chocolate chip cookie recipe will forever be my favorite. Needless to say, there's not a single recipe that meets everyone's cookie specifications, but come on, we're talking about cookies here and the truth is, no one really passes them up either.
Since we're in the middle of packing our lives into eleventy million boxes, I've decided to try and use up everything that I can in the pantry before we pack up the U-Haul. This means loads of baking chips — so many that it's mildly embarrassing — jello, nuts, sweetened condensed milk, and you probably guessed it — pudding. Why we have a gazillion boxes of instant pudding is seriously beyond me — clearly I hoard pudding and baking chips like my life depends on it. If I'm completely honest? I'm not even remotely sorry about it.
Mainly because things like cookies come out of that hoarding behavior. The great thing about this chocolate chip pudding cookie recipe is that it bakes up a ton of super soft, delicious cookies. This makes this recipe perfect for family gatherings, work potlucks, or bribing everyone you know to help put all the things into boxes. Just sayin'.
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups butter, softened
- 1 1/2 cups brown sugar, packed
- 1/2 cup granulated sugar
- 1 (5 1/10 ounce) box instant vanilla pudding mix
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 4 cups semi-sweet chocolate chips
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream butter and sugars on medium speed for 3 minutes. Add in dry pudding mix, eggs, and vanilla and mix until incorporated.
- Gradually add dry ingredients to the butter mixture and mix until just combined. Stir in chocolate chips.
- Using a medium cookie scoop (about 1 1/2 tablespoons), scoop cookie dough balls onto prepared baking sheets at least 2 inches apart.
- Bake for 10 to 12 minutes.
- Allow cookies to cool on pan for about 3 minutes before carefully removing them to a wire rack to cool completely.
- Desserts, Cookies
- North American