Thursday, March 20, 2014

Pillowy Chocolate Chip Cookies with Vanilla Pudding Mix

This recipe is from the blog Chew Out Loud. I halved it and still got about 45 delicious little cookies (using about a tablespoon of dough per cookie). 

I wanted to try this recipe because it calls for vanilla pudding mix. I've seen a bunch of similar recipes and was intrigued as to how that would effect the dough/cookies. The bloggers at Chew Out Loud describe these as soft, chewy and not at all cakey. Mine where definitely very soft but I did find them to be just a tad cakey and not really chewy at all. I could also feel the texture of the vanilla pudding mix in the baked cookies, which was not at all unpleasant but slightly sandy. I like these cookies a lot although they aren't my favorite. I would be very interested to hear how they come out for you.

Pillowy Chocolate Chip Cookies with Vanilla Pudding Mix

From the blog, Chew Out Loud
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1 cup (1 stick) salted butter, softened 
3/4 cup light brown sugar, loosely packed
1 (3.4 oz) package instant vanilla pudding (I used Jell-O brand)
2 large organic eggs
1/2 Tablespoon real vanilla extract
2 cups bittersweet chocolate chips 
1 1/2 cups chopped walnuts, optional but recommended (I didn't add any but wish I had)

Whisk together the flour, baking soda and salt and set aside. 

In a stand mixer or large bowl with a hand mixer, cream the butter and brown sugar until light and fluffy (let it go for 4-5 minutes). Then add in the pudding mix, then the eggs and vanilla.

Add in the dry ingredients and mix on low briefly until just combined. 

Pulse in the chips and chopped walnuts. 

Cover the bowl and chill the dough for 30 minutes to an hour.

Once you're ready to start shaping your cookies, preheat your oven to 350F. 

Scoop out about a tablespoon of dough per cookie, rolling each up between your palms then flattening slightly. I got about 45 cookies total, which, besides the small batch I baked right away, I froze flat on a cookie sheet then transferred to a baggie in the freezer for later baking. 

Place the cookies an inch apart on a cookie sheet and bake, one sheet at a time, for 7-8 minutes. Allow the cookies to set up for a few minutes on the pan before transferring to a wire rack to finish cooling.