Chocolate Chip Pudding Cookies with Soft Center (Print version)
Thick chocolate chip pudding cookies with golden edges, melty chips, and a soft center that stays tender after cooling.
# Ingredients:
For the cookie dough
01 -
1 cup (226 g) unsalted butter, softened
02 -
3/4 cup (160 g) packed light brown sugar
03 -
1/4 cup (50 g) granulated sugar
04 -
2 large eggs, room temperature
05 -
2 teaspoons vanilla extract
06 -
2 1/4 cups (280 g) all-purpose flour
07 -
1 (3.4 oz or 96 g) box instant vanilla pudding mix, dry
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon baking powder
10 -
1/2 teaspoon fine salt
11 -
1 3/4 cups (300 g) semi-sweet chocolate chips, plus more for topping
# Instructions:
01 -
Heat the oven to 350°F. Line two baking sheets with parchment paper.
02 -
Beat the softened butter, brown sugar, and granulated sugar for 2 minutes, until lighter and fluffy.
03 -
Beat in the eggs one at a time, then mix in the vanilla until smooth.
04 -
In a separate bowl, whisk together the flour, dry instant pudding mix, baking soda, baking powder, and salt.
05 -
Mix the dry ingredients into the butter mixture on low speed just until combined. Fold in the chocolate chips.
06 -
Scoop 2 tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart. Chill the tray for 20 minutes if the dough feels very soft.
07 -
Bake for 9-11 minutes, until the edges are set and the centers still look slightly underdone. Press a few extra chocolate chips on top if desired.
08 -
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a rack to cool completely.
# Good to know:
01 -
Use dry instant pudding mix, not prepared pudding.
02 -
The cookies finish setting on the hot pan after baking.
03 -
Store airtight at room temperature for 3-4 days.