Gah!!!!!!!!!! these cookies are incredible and make me feel like a domestic goddess every time their scent wafts from the oven. I have made this recipe at least 8 prior times and this particular batch was the result of competition between myself and Pepperidge Farm. It all started when I bought a bag of P. Farm’s Soft Chocolate Chunk Cookies and quickly devoured their entire contents with the help of two other people in less than 12 hours. Now aside from the fact that purchasing cookies is a rare event for someone who regularly bakes several different kinds of sweets per week, the fact that I killed an entire package of cookies in essentially one sitting was somewhat disconcerting. I thought “what a crock! a whole package of cookies gone in less than a day hrmpf!” and then decided to make them more scrumptious and numerous than P. Farms ever could.
These little gems were my answer; they are super soft and chewy, and this recipe makes a million of them so you won’t run out before satisfying your cookie cravings (like those OTHER guys). The secret lies in the inclusion of instant pudding mix to the batter. I don’t know exactly how it works but every time I include pudding in cakes, cookies, or quick breads the result is a super moist and flavorful creation. Now the original recipe calls for all butter and I regularly make it this way, but this time around I swapped out a third of the butter for yogurt. This was a bit riskier than normal because substituting yogurt or applesauce for butter will always result in a softer more cake like texture, and since the pudding mix already does this I was running the risk of baking cookies that tasted more like pancakes, but swap I did because pancake cookies are also good.
Fortunately the cookies still looked and tasted like cookies and they were ooooooh so delicious! Brian said he could have gone for a slightly denser texture but gave them a thumbs up nonetheless. The recipe calls for vanilla instant pudding but you can use any flavor of pudding you want and the same goes for the types of chips you use. I have made versions using chocolate pudding with white and semisweet chips, pistachio pudding with peanut butter chips, and of course vanilla pudding with semi sweet chips. Besides the yum factor of this recipe the versatility of this dish is really what cements it in my favorites list. Have fun with this one, and let me know what you think; especially if you come up with your own tasty flavor combinations.
Award Winning Soft Chocolate Chip Cookies
Adapted from allrecipes.com
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1 cup butter, softened (2/3 butter 1/3 plain fat free yogurt)
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 (3.4 ounce) packages instant vanilla pudding mix
- 2 eggs
- 1 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 1 cups chopped walnuts (optional)
Preheat the oven to 350 degrees.
In a large bowl combine the butter, sugars, vanilla, and eggs stirring to combine. Next add in the flour instant pudding and baking soda mixing just until the wet ingredients are incorporated with the dry. Toss in the chips and nuts if using.
Roll into tsp. sized balls and place on cookie sheet (as you can probably tell from the photo tsp. sized balls result in mini cookies, I like mini food it makes me feel like a giant). If you prefer larger cookies you can roll them into Tbl. spoon sized balls instead; the serving size of 36 corresponds to the larger dough proportion. Whatever size dough you decide on bake these for 9-12 min until golden on the edges.
Allow to cool on the pan for 3 min before removing to cool further on a wire rack. Serve with a tall glass of milk.