Chocolate Chip Pudding Cookies (Print Version)

Soft-baked, chocolate-studded cookies highlighted by creamy vanilla pudding and a touch of finishing salt.

# Ingredients:

→ Dry Ingredients

01 - 280 grams all-purpose flour
02 - 1 teaspoon baking soda

→ Wet Ingredients

03 - 227 grams unsalted butter, softened
04 - 165 grams packed light brown sugar
05 - 50 grams white sugar
06 - 1 package (96 grams) instant vanilla pudding mix
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract

→ Add-ins

09 - 340 grams semi-sweet chocolate chips
10 - Maldon salt, to finish (optional)

# Instructions:

01 - Preheat oven to 175°C. In a medium bowl, whisk together the all-purpose flour and baking soda; set aside.
02 - In a large mixing bowl, cream the softened butter, brown sugar, and white sugar until the mixture is light and fully incorporated.
03 - Add instant vanilla pudding mix to the creamed butter and sugars. Beat the mixture until light and fluffy in texture.
04 - Add eggs, one at a time, along with the vanilla extract. Mix until the batter is smooth and homogeneous.
05 - Gradually add the reserved dry mixture to the wet ingredients, mixing until just combined and no dry spots remain.
06 - Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
07 - Scoop approximately 2 tablespoons of dough for each cookie and roll into balls. Arrange on a parchment-lined baking sheet, spacing evenly.
08 - Bake in the preheated oven for 11–12 minutes, until cookies are puffy and lightly set. Avoid overbaking or browning.
09 - If desired, sprinkle Maldon salt on the cookies immediately after removing them from the oven.
10 - Let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Notes:

01 - Using instant pudding mix ensures a soft, bakery-style crumb and improves moisture retention.

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