I use equal parts semi-sweet, milk, and dark chocolate chips. Chocolate Chips – stirred into the batter to create gooey pools of melty chocolate in every bite.Too much baking powder and you’ll end up with a bitter cookies. Why use both? The combination of the two gives the best “lift” to the cookies while maintaining a pleasant flavor. Baking Powder and Baking Soda – our leavening agents.Salt – a must for any sweet treat! Salt enhances other flavors in the cookies while also balancing out the sweetness from the sugars and pudding mix.Use whatever instant pudding mix flavor you have on hand: butterscotch, chocolate, etc. Instant pudding adds an additional sweet, vanilla flavor and keeps the cookies tender. Instant Vanilla Pudding Mix – made primarily with cornstarch and sugar.These cookies will hold their shape, but aren’t dry they are perfectly soft, yet chewy! Drop cookies, like today’s recipe, is somewhere in the middle. COOKIES FOR EVERYONE To make these delicious chocolate chip cookies with vanilla pudding, without the pudding, Mary adds in cornstarch, extra sugar and extra vanilla. The amount of flour added in a recipe will produce different textures - more flour = drier cookie that will hold its shape whereas less flour = chewy.
All-Purpose Flour – a good base for all different kinds of baked goods, especially cookies. The stronger flavors of brown butter and butterscotch chips will mask any differences. In a recipe like today’s cookies, you won’t be able to tell if you’re using pure or imitation. The combination of crunchy and chewy chocolate chips with creamy, rich vanilla pudding creates a texture that is truly unique. Pure vanilla extract or imitation vanilla may be used based on what you have on hand. Every bite of the Nestle Toll House Chocolate Chip Cookie Recipe With Vanilla Pudding is like a little piece of heaven. Vanilla Extract – adds flavor depth and a touch of sweetness. Not all eggs are the same size today’s recipe calls for large eggs, so be sure to check the carton! Same temperature ingredients combine better. Because we’re using cold butter, you’ll need to use cold eggs. Eggs – helps bind the cookie together while also adding a chewy texture. This is what allows the outsides of the cookie to become just the right amount of crispy on the outside edges. Granulated Sugar – adds sweetness to the cookie while also encourages spreading and caramelization. Dark brown sugar is called for in the recipe, but either can be used. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Brown Sugar – contains molasses which yields a rich flavor and moist, chewy cookie. If salted butter is the only butter available, simply reduce the salt by 1/4 teaspoon per 1/2 cup of butter called for (these cookies use 1 cup of butter, so reduce salt by 1/2 teaspoon). Using unsalted butter allows you to control how much salt goes into the recipe. In this cookie recipe, butter is kept chilled which results in a thick, fluffy cookie. Use cocoa powder, vinegar, oil, vanilla essence, and all-purpose flour to make the brownie. Unsalted Butter – adds flavor and tenderness to any baked good. Its like a cake from the outside, with mouth-melting fudgy chocolate from within You can make it with or without an egg. What sets these cookies apart? Instant pudding mix! This makes an extra soft cookie. Bonus: they’re insanely easy to make…and even easier to eat. They’re ultra soft and chewy and absolutely packed with chocolate. If you like these cookies, you have to try my other pudding cookie inventions.I have so many different cookie recipes on Show Me the Yummy, but these chocolate chip pudding cookies are ALWAYS a crowd favorite. First, they are so easy to make! Don’t you just love an easy, delicious recipe? In fact, the hardest part of this recipe is remembering to get butter out of the refrigerator to soften.Īlso, the other big bonus with these cookies is that they stay soft for days, I mean really soft, like they were just baked.įinally, these cookies are perfect for everyday or a special occasion. 
These cookies were fantastic at the party, but I learned some other cool things about them when I made them at home. The vanilla pudding is a secret weapon that cuts out a few steps and keeps these cookies soft for days. The center should look a little underdone. I got this recipe, and I was surprised to see vanilla pudding on the list of ingredients. Bake for 8-10 minutes, or until the edges are lightly golden brown. I had these cookies at a party and they were so good that I hunted down the person who brought them, to see if she would share the recipe. Whenever I see a recipe with an unusual ingredient, I get excited. Jump to Recipe Print Recipe Something Special
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