The Proof is in the Pudding!

This is by far my favorite cookie. Maybe it's because I've been making them with my mama since before I can remember. But I also like to make them because they are delicious. The secret to this soft chocolate chip cookie? Pudding. That's right. Pudding.

Chocolate Chip Cookies

2 ¼ cups plain flour
1 tsp baking soda
2 sticks butter
¼ cup white sugar
¾ cup brown sugar
1 tsp vanilla
1 3.4 oz pkg instant vanilla pudding
2 eggs
12 oz chocolate chips

Beat sugars and butter. Add eggs. Add sifted dry ingredients. Add vanilla. Stir in chips. Chill for about 10 minutes. Scoop dough into a rounded teaspoon and roll into a ball. Place on a greased cookie sheet about 2 inches apart. Bake at 350 for about 12 minutes.

If you want to bake this into a big cookie, pat the dough into a greased, round cake pan and bake for 30-35 minutes.

I prefer to use regular chocolate chips, but you can also use white chips, mini, etc.  I have even turned theses into a mint cookie by substituting Ande's Mint Chips and using peppermint flavoring instead of vanilla. I added a little green food coloring and they were perfect for St. Patrick's Day!
 

For Christmas I used white chocolate chips and then gently pressed in some red and green M&M'S before baking. It makes them look so festive!

This is by far my favorite cookie. Maybe it's because I've been making them with my mama since before I can remember. But I also like to make them because they are delicious. The secret to this soft chocolate chip cookie? Pudding. That's right. Pudding.

Chocolate Chip Cookies

2 ¼ cups plain flour
1 tsp baking soda
2 sticks butter
¼ cup white sugar
¾ cup brown sugar
1 tsp vanilla
1 3.4 oz pkg instant vanilla pudding
2 eggs
12 oz chocolate chips

Beat sugars and butter. Add eggs. Add sifted dry ingredients. Add vanilla. Stir in chips. Chill for about 10 minutes. Scoop dough into a rounded teaspoon and roll into a ball. Place on a greased cookie sheet about 2 inches apart. Bake at 350 for about 12 minutes.

If you want to bake this into a big cookie, pat the dough into a greased, round cake pan and bake for 30-35 minutes.

I prefer to use regular chocolate chips, but you can also use white chips, mini, etc.  I have even turned theses into a mint cookie by substituting Ande's Mint Chips and using peppermint flavoring instead of vanilla. I added a little green food coloring and they were perfect for St. Patrick's Day!
 

For Christmas I used white chocolate chips and then gently pressed in some red and green M&M'S before baking. It makes them look so festive!