If you could describe a perfect chocolate chip cookie, I would have to guess that it would probably be one that is slightly crunchy but super moist and chewy on the inside with plenty of chocolate chips throughout the cookie, right? Well, I think I achieved that perfect combination I was looking for. Moist, rich and chocolaty flavor in every bite.
Years ago, I heard of adding a pudding mix occasionally into cake recipes to make them moist, but never heard of adding it to cookies, until now. Since I wanted a super rich chocolate-chocolate chip cookie, and it had to be super moist, and stay moist for days, well I was thrilled to find the perfect recipe from my foodie friend Sue from Savoring Time in the Kitchen.
I decided to add in a devil's food instant pudding mix along with 2 kinds of chocolate chips, a semi-sweet and a bittersweet chocolate chips in order to get that rich chocolate flavor I was looking for. The results were truly amazing!
These cookies turned out better than I expected with a buttery texture that stays moist and chewy even after the cookie cools down; along with the richness of chocolate chips throughout the cookie that melts in your mouth with every bite. Take our word for it's a perfect cookie. Enjoy!
- 11 Tbsp. butter, softened to room temperature
- 3/4 cup dark brown sugar, packed
- 1/4 cup white sugar
- 2 eggs, at room temperature
- 1 tsp. vanilla extract
- 1 (3.8 oz) package instant devil's food pudding mix
- 1 tsp. baking soda
- 2 +1/4 cups all-purpose flour
- 1 cup mini semi-sweet chocolate chips
- 1 cup bittersweet chocolate chips ( 60% cacao, Ghirardelli)
Preheat oven to 350 degrees.
In a large bowl or stand mixer, cream butter and sugars. Add the eggs and vanilla and beat until creamy and smooth. Add and beat in the chocolate pudding mix until light and fluffy, about 1 minute. Add baking soda and beat until well combined.
Slowly add the flour and beat to incorporate well.
Last, add in both chocolate chips and stir well to mix them throughout the dough.
Place cookies on a silicone baking mat, or parchment paper lined baking sheet. You can drop them by tablespoons full or use a medium cookie scoop for uniform cookies and bake for about 10 to 11 minutes, depending on your oven.
Allow cookies to cool on the baking sheet for 3 minutes before removing.
Baked cookies freeze well, as does the cookie dough.
Yields: 4 dozen medium-sized cookie
Recipe adapted from: Savoring Time in the Kitchen
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