The not-so-secret ingredient that makes these cookies so soft and chewy is instant vanilla custard. You should make chocolate chip pudding cookies right now if you haven't already.
INGREDIENTS
– 2 ⅓ cups all-purpose flour spooned & leveled (290 grams)– 1 (3.4-ounce) package instant vanilla pudding mix– 1 teaspoon baking soda– ½ teaspoon salt– 1 cup unsalted butter softened (230 grams; 2 sticks)– ¾ cup packed light brown sugar (150 grams)– ⅓ cup granulated sugar (70 grams)– 2 large eggs at room temperature– 1 teaspoon pure vanilla extract– 1 (12-ounce) package semi-sweet chocolate chips (340 grams)
INSTRUCTIONS
Heat the oven to 350°F (180°C). Put three large baking sheets with parchment or silicone mats aside. Mix flour, custard mix, baking soda and salt in a large bowl. Set aside.
1
Mix the butter, brown sugar, and granulated sugar for 1–2 minutes in a stand mixer with the paddle attachment or a large bowl with a handheld mixer. Scrape the bowl sides as you mix each egg and vanilla extract.
2
Using a low speed, incorporate the chocolate chips into the cookie dough until they are completely incorporated into the dough. After that, mix in the dry ingredients until they are just combined.
3
Scoop cookie dough onto baking sheets using a 1.5 tablespoon scoop. Leave space between cookie dough balls because they will spread during baking.
4
Bake cookies for 10–12 minutes until edges are lightly browned and tops are set. Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to finish cooling.