Today I made the thickest, softest chocolate chip cookies I have ever made. Secret ingredient? I replaced the cornflour with instant pudding mix! Instead of 1 -2 teaspoons of cornflour, I used 1/4 cup of instant pudding mix. This is the best chocolate chip cookie dough I’ve ever made; it’s quite thick, and not sticky at all. Chilling is still mandatory though to produce the thickest cookie.
On to the recipe and method…
Soft Chocolate Chip Cookies
- 3/4 cup unsalted butter 170g, softened
- 3/4 cup light brown sugar 150g
- 1/4 cup granulated sugar 50g
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups plain flour 250g
- 1/4 cup instant vanilla pudding mix 31g
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 200 g chocolate chips plus extra for after baking
Using a hand or stand mixer on medium speed, beat the butter, sugars, egg, and vanilla until well combined - about 4 minutes.
Pour in the flour, instant pudding mix, baking soda, and salt. Mix on low speed until combined.
Fold in the chocolate chips on low speed.
Roll 3oz dough balls, cover, and store in the fridge for at least 2 hours (and up to 5 days).
Preheat the oven to 350F/176C, and line a baking tray with silicone mat or parchment paper. Place dough balls with 2 inches between them, and bake for 10 - 11 minutes until they start to brown round the edges.
Press the extra chocolate chips on to the warm cookies, and allow to cool for 10 minutes before transferring them to a wire rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
NotesRecipe by Averie Cooks