Triple Chip Pudding Cookies
I’m a fan huge fan of chocolate chip cookies, even store bought ones although they certainly aren’t my first choice. So how do you improve on a basic chocolate chip cookie? Include 3 kinds of chocolate chips and make them thick and chewy by adding pudding mix. Well, I just found a recipe that knew what I was thinking and I wasn’t at all disappointed. If you’re a chocolate chip cookie fan like me, give them a try.
Adapted from and inspired by a recipe on www.cookiesandcups.com
Click here for recipe
1 C (16 T/224 g) unsalted butter, room temp
1 C (7 oz/198 g) light brown sugar
1 (3.4 oz/96 g) package instant vanilla pudding
2 t (10 ml) vanilla
2 eggs, room temperature
1 t (4 g) baking soda
1 t (4 g) baking powder
1 t (4 g) flaked sea salt
2 ½ C (12 ½ oz/354 g) all-purpose flour
1 C (6 oz/171 g) semi-sweet chocolate chips
1 C (6 oz/171 g) milk chocolate chips
1 C (6 oz/171 g) white chocolate chips
Place oven rack in middle position and heat to 350° F (177°C). Line 2 baking sheets with parchment paper and set aside.
In bowl of stand mixer fitted with paddle attachment, cream butter and brown sugar on medium speed for 3 minutes or until fluffy and lighter in color. Add in dry pudding mix, and mix on medium for additional minute, scraping sides of the bowl as necessary.
Add vanilla, eggs, baking soda, baking powder and salt. Mix for 1 minute.
Turn mixer to low speed and add flour, mixing until just combined. Do not over mix.
By hand using a spatula, fold in chips until evenly distributed.
Using large (3 tablespoon) cookie scoop, drop dough onto prepared baking sheet 2-inches apart. Bake for 10-12 minutes, until lightly golden at edges. I recommend baking one cookie sheet at a time. It takes a little longer but cookies bake much more evenly than doing two at a time.
Allow cookies to cool on baking sheet for 3 minutes, and then transfer to wire rack to cool completely.
Makes: 32 cookies
Click here for Baker's Notes
25 Aug 18 – Considering as sample cookie for Arts in the Burb (AIB). The recipe instructions were straight forward and did not require any changes I wanted to make. I used the following ingredients; Tillamook unsalted butter, Nestle’s semi-sweet chocolate chips, WinCo bulk milk and white chocolate chips and WinCo instant vanilla pudding mix. Because I wanted to bake mulit tray convention at 325° F, I used my Williams-Sonoma cookie sheets covered with parchment paper. Used a 3 T cookie scoop to portion dough. Only took 10 minutes on convection to preheat oven to 325° F. Chilled dough in refrigerator for 60 mins. It was firm but easily scooped out. Baked first sheet for 9 min 30 sec. Edges were definitely browning but centers appeared soft and under baked. Left on cookie sheet for 3 plus mins to cool before removing to wire rack to cool completely. Topped each cookie with each of the 3 chocolate chips as garnish. Cookies remained thick even after cooling. Some browning appeared on the upper surface but minimal. Slightly under done in middle. Adding 1 minute, 10 min 30 sec to second sheet and rotating to even out the browning. The second cookie sheet did not brown as much but they were correctly done. Texture good, much better. Total baking time 11 minutes plus. Made 34 cookies.