Soft, chewy, chocolatey, and ultra thick – the secret ingredient in these cookies is a whole box of instant pudding mix!
I have a new favourite chocolate chip cookie recipe, and it’s this one. My old favourite was this recipe, which I still love, of course, but us food bloggers can change our minds all the time, right? 😉
These are super soft, have deliciously chewy edges, and loaded with melting chocolate chips. Oh, not to mention super thick! These are so good.
Next time you make cookies, please give this recipe a try. It will quickly become a favourite.
one 3.4 oz packet instant vanilla pudding mix (I used Jello)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
In a large mixing bowl, using a hand mixer (or you can use a stand mixer), combine the butter, sugars, egg, and vanilla extract until well combined.
Add the flour, pudding mix, baking soda, salt, and chocolate chips. Mix on low speed until just combined.
Using a cookie scoop, or your hands, form approximately 14 - 18 equal-sized mounds of dough, and roll into balls.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, and up to 5 days. Chilling is mandatory.
Preheat the oven to 350F/176C, and line a baking tray with parchment paper, or a silicone mat. Place dough mounds on baking tray, spaced at least 2 inches apart, and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the centre; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking tray for about 10 minutes before serving.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.