Ingredients
– 1 cup butter at room temperature
– 1 1/4 cups light brown sugar
– 2 eggs
– 2 teaspoons vanilla extract
– 1 package instant chocolate pudding mix (for 4 servings)
– 1 teaspoon baking soda
– 1 tablespoon cornstarch
– 1 teaspoon kosher salt
– 2 1/2 cups all-purpose flour
– 1 1/2 cups semi-sweet chocolate chips
Instructions
1-First, preheat your oven to 350°F (175°C) and line a baking sheet to prevent sticking.
2-In a mixer, cream the butter and sugar for 2 minutes, then add eggs and vanilla and mix until smooth.
3-Incorporate the dry pudding mix, baking soda, salt, and cornstarch, mixing for 1 minute before gradually stirring in the flour until combined.
4-Fold in the chocolate chips, drop the dough onto the baking sheet using a 2-tablespoon cookie scoop, spacing each about 2 inches apart, and bake for 9-10 minutes until the tops are set.
5-After baking, cool the cookies on the baking sheet for 2 minutes before transferring them to a wire rack.
6-For variations, you might try swapping in white chocolate chips or adding marshmallows as mentioned in helpful tips.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍫 Use only instant pudding mix for the best chewy texture.
🍬 Try variations like white chocolate chips or adding marshmallows for different flavor twists.
🍪 If cookies don’t spread enough, gently flatten dough balls before baking.
🛑 Store in an airtight container to keep cookies soft for several days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 196 calories
- Sugar: 15.8 grams
- Sodium: 160.1 milligrams
- Fat: 10.3 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 3.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 24.4 grams
- Fiber: 2 grams
- Protein: 2.6 grams
- Cholesterol: 25.5 milligrams