This one’s for all the chocolate lovers out there (which, for the record, I hope is all of you. If you’re not a chocolate lover, I guess I’ll get over it). I’m sharing a cookie with you today that is everything a chocolate cookie is supposed to be: soft, gooey and filled with more chocolate. You see, these cookies don’t just have chocolate chips in them; they’re also made with chocolate pudding mix, meaning that when you bite into a cookie, this magic happens:
If you’re not as chocolate obsessed as I am though, no worries. You can also make these with vanilla pudding, which is actually the way my mom prefers to eat them. The most important thing about these cookies is that whether you choose to make them with vanilla or chocolate pudding, you do not overcook them. You want to bake them until they look cooked on the outside, but they shouldn’t be crispy. If they’re in the oven for too long, you’ll miss out on the wonderful gooey, pudding-y inside, and that would just be a shame.
And don’t worry if when you remove the cookies from the oven, they seem a little delicate. When I first tried to take a cookie off the baking sheet, it started to fall apart. That just means we’ve achieved our goal of a pudding-y inside. All you have to do is let the cookies cool for a few minutes on the sheet, and they’ll harden enough so that you can then remove them to a cooling rack without them falling apart.
And the results are truly wonderful. I think everyone agrees that a cookie fresh from the oven is the best way to eat a cookie, but seriously: try one of these while they’re still warm. You will be overcome with happiness and so proud of your craftsmanship. Isn’t this one of the most beautiful sights you’ve ever beheld?
Okay, maybe I’m getting a little dramatic. I don’t care though because these cookies are just that good.
Chocolate Chip Pudding Cookies
- 3 1/3 Cups flour
- 1 1/2 tsp. baking soda
- 2 sticks of butter, softened
- 1 1/2 Cups brown sugar
- 1/3 Cup granulated sugar
- 1 package (6 serving size) Jello pudding instant chocolate or vanilla mix
- 1 1/2 tsp. vanilla
- 3 eggs
- 3 Cups chocolate chips
- In a bowl, mix flour with baking soda.
- In a separate large bowl, combine butter, the sugars, pudding mix and vanilla. Beat until smooth and creamy.
- Beat in eggs.
- Gradually add flour mixture.
- Stir in chips.
- Grease cookie sheets and roll cookie dough into balls.
- Bake at 375 °F for 8-10 minutes or until cookies are cooked, but not crispy. (Note: My oven usually takes a little longer than recipes say, so I had to bake my cookies for about 13 minutes.)
- Let the cookies cool on the tray for a few minutes, and then place them on a cooling rack once you can pick up the cookies without them falling apart. Then eat and enjoy!
I linked this recipe to Sweet & Savoury Sunday.