So this is our favorite chocolate chip cookie recipe and it comes with a little twist. Instead of using granulated sugar like so many chocolate chip cookie recipes call for, this recipe uses instant pudding mix, a little less brown sugar and a little less flour. Make sure you use REAL sweet cream butter, none of the fake stuff like margarine or other substitutes. Quality ingredients count. We always use Nestle Toll House semi-sweet chocolate chips as well, though if you’re particular to a certain brand, we won’t hold it against you, we just think these are the best for this recipe.
Just scoop out a spoonful of the cookie dough and throw it on the baking skeet, no need to roll cookie balls.
We like our cookies a little softer, stick to baking around 10 minutes, 11 minutes for a crispier cookie.
Don’t forget a tall glass of milk
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- 12 oz semi-sweet chocolate chips
- 2 sticks butter, softened
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp salt
- 2 eggs
- 3.4 oz box Jell-O Instant Pudding & Pie Filling, Vanilla
- Preheat oven to 375° F.
- Combine flour, baking soda and salt in small bowl. Beat butter, pudding mix, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop dough by tablespoon onto baking sheets covered with parchment paper.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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