My youngest son and his girlfriend, who live in the Denver area, traveled home for the much-anticipated Super Bowl weekend. I often make my Browned Butter Chocolate Chip Cookies and send them to him or make them for him when he visits, as he frequently requests. During a conversation, I was asked by his girlfriend if I ever had/made Chocolate Chip Pudding Cookies. She was in awe of their flavor which satiated her chocolate chip cookie infatuation, if you could have only seen her expression. Based on that reaction, I became curious and realized that I had just been given a new quest.
Coincidentally, the Washington Post recently posted an article regarding how instant pudding is used as the secret ingredient in dessert recipes. I’ve heard of it being used in cakes, specifically rum cakes, so I was intrigued about how it would impact the flavor/texture of these cookies. I like to be able to pronounce the ingredients I use in recipes, so did cringe a little, to be honest. Considering how little I use such things, I convinced myself not to be too concerned and proceeded with the recipe linked in the article from Life in the Lofthouse blog. I’ve included my pictures of the steps and specified particular ingredients I used, like DARK brown sugar. I had a double bag of mini-chocolate chips on hand, so I chose to use 11 oz of them in place of those listed in her recipe. (I believe the individual bag of mini chocolate chips is about 10 oz.)
Step 1:
As the oven is preheating to 375 degrees, place the softened butter, dark brown sugar, granulated sugar, pudding mix, eggs and vanilla in a bowl of a stand mixer or a large mixing bowl. Blend on MEDIUM speed until smooth and creamy, making sure no chunks/specks of butter remain visible.
Step 2:
Next, whisk together the flour and baking soda, then add it into the bowl and blend it in on LOW speed.
Step 3:
Finally, slowly mix in (or stir in) the chocolate chips of your choice. On purpose, I covered up a word that was printed on the towel. Contextually, you can figure out what word is missing. That saying rings true to my heart, but I didn’t want it to tarnish my reputation here! LOL It was one of my favorite Christmas presents!
Scoop:
Using a cookie scoop, drop dough onto a parchment paper-lined rimmed baking sheet, spacing at least 2 inches apart.
Bake:
Place pan on the middle rack in a 375-degree preheated oven and bake for exactly 10 minutes and no more! Initially, they will appear like a little mound. However, as they cool, they will slightly collapse. Allow them to cool on the pan until after they have “settled.” 
Taste Test:
Break one open and take a bite! Appearing cake-like and soft to the bite, there’s a familiar flavor. Chewy Chips Ahoy ring a bell? or is it Entenmenn’s? Don’t forget the cold glass of milk!
My View:
The much-anticipated Super Bowl is over, and our western travelers have returned safely home. My kitchen is a wonderful place of reflection. The peace of the silent woods, the birds calling to each other across the treetops, the love shared by family, friends and new acquaintances along with your pets circling your feet for a treat or rub just bring a warm hug to my heart. Always look for what makes you smile, even for a moment.
Chocolate Chip Pudding Cookies.
Ingredients
- 1 c salted butter, softened to room temperature
- 3/4 c dark brown sugar
- 1/4 c granulated sugar
- 1- 3.4 oz box INSTANT vanilla pudding, JELLO brand preferred over store brand
- 2 large, room temperature eggs
- 1 t vanilla extract
- 2-1/3 c all-purpose flour, fluffed, spooned and leveled I used King Arthur All-Purpose Flour
- 1 t baking soda`
- 1 bag mini-chocolate chips(10 oz-about 2 cups) You could use any type of chips you prefer.
Instructions
- Preheat oven to 375°F.
- In a stand mixer, or a large bowl, beat the butter, sugars, pudding mix, eggs and vanilla on MEDIUM speed.until creamy and combined with no spots of butter visible.
- In a small bowl, whisk together the flour and baking soda. Blend into creamed mixture on LOW speed until well combined.
- Stir in the chocolate chips until equally distributed.
- Using a cookie scoop, drop onto a parchment paper-lined rimmed baking sheet.
- Do not bake any longer than 10 minutes!
- Remove pan from oven and place onto a cooling rack. Allow the cookies to cool on the cookie sheets.
- Once cooled, you can transfer to cooling racks.
- Using a cookie scoop, this made about 4 dozen cookies.
