Is it only me that thinks cookie dough is beautiful?
Are you ever let down by your chocolate chip cookies? Too flat or too crispy or too greasy?
I prefer a nice, thick and cake-like chocolate chip cookie. And, I know how to get it.
What’s the secret?
Just a little ol’ box of vanilla instant pudding.
I basically use the Nestle Tollhouse recipe from the bag with one swap: take out 1/2 cup sugar and throw in one 3.4 oz package of instant vanilla pudding mix.
No flat, greasy cookies for me.
This idea with slight variation is all over the Internet, but I first found it in Gooseberry Patch’s A Pinch of This. A Dash of That cookbook.
In the near future, I plan to get creative and play around with the chips and the puddings.
I’m leaning toward pistachio pudding and chocolate chips. But then butterscotch pudding and butterscotch chips could be excellent.
Endless possibilities.
Ingredients List
- 1 cup butter, softened
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 (3.4 oz) package instant vanilla pudding
- 1 tsp baking soda
- 1 tsp vanilla
- 2 eggs
- 2 1/2 cups flour
- 2 cups chocolate chips
Method
Preheat oven to 375ºF (conventional oven) or 325ºF (convection oven). I use convection.
In a mixing bowl cream together butter, sugar, brown sugar, pudding mix, baking soda, vanilla and eggs.
After thoroughly mixed (just takes a minute or two), gradually add in flour 1/2 cup at a time until throughly combined.
Add chocolate chips. You can stir them in with a wooden spoon. I prefer to knead them in with my clean hands
Drop teaspoons of dough onto cookie sheet spacing them 2 inches apart. I use Oxo 1055893 Good Grips Medium Cookie Scoop
Bake on the middle rack for 9-10 minutes or until lightly golden brown on top.
Allow to cool on a rack and serve warm or at room temperature.
Wow!!! Just devoured my first cookie…very good! I’m feeling a bit devilish as well. My husbands ex-girlfriend had a “secret” chocolate chip cookie recipe and it bugged me that I couldnt figure it out…I think this is it!! Thanks Angie, this is truly sweet revenge.
So happy to help!
Strangely, it is impossible to find brown sugar in the Dominican Republic. Even though it is a sugar producing country. I usually buy the raw, unprocess sugar. Do you have any idea if “brown sugar” is necessary for baking? The sugar I have is brown with a slightly less dense texture. I’m wondering if my cookies will come out ok with it.
The challenges of living abroad 🙂 The cookies will turn out fine, but may taste a little different if you substitute the same amount of your sugar for the brown sugar. Most “experts” recommend mixing in 1 Tbsp molasses for every cup of granulated sugar to mimic the flavor of brown. For this recipe that works great since there is 1 total cup of sugar…but can you find molasses? Let me know if you try it.