Secret Ingredient Chocolate Chip Cookies
Hello ! I’m back with a recipe everyone, just like I said I would I don’t lie. (high five for figuring out the last sentence was a lie)
I don’t know about you, but I’m ALWAYS craving a good chocolate chip cookie.
Yenno what makes chocolate chip cookies better than they already are?
Vanilla Pudding Mix.
Yepp, that’s right. I kid you not!
Adding vanilla pudding mix gives it a softer texture and a huge vanilla flavour
The only problem I had with these cookies was that they didn’t spread much during baking. So if you like your cookies flatter, press them down a bit before baking.
So I have to confess something. I love eating cookies and all, but I’m not a huge fan of my own cookies. I don’t know what it is, but whenever I bake cookies they just don’t turn out right. Doesn’t matter what kind of cookie I make, they always seem to turn out tasting the same. I’ve made butterscotch, coconut white chocolate, and just plain ol’ chocolate chip. But other than the differen’t add-ins, the cookie dough part tastes the same. Is that normal? Also, the dough tastes like raw dough. Maybe I’m underbaking, but I’ve had way too much experiences with burning my cookies. And yenno how bakery cookies have the flat but cracky surface? somehow my cookies always end up with a smooth surface. Maybe it’s cuz I roll them with my hands into balls before baking.
Sigh. Cookies are hard to make.
Vanilla Pudding Chocolate Chip Cookies
Adapted from: Two Peas and Their Pod
1 cup unsalted butter, at room temperature
3/4 cup roger’s demera brown sugar
1/4 cup granulated sugar
3.8 oz. package vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees F.
2. Using a mixer, beat together butters until creamy, then add in both sugars and mix again. Add in pudding mix, eggs, and vanilla extract.
3. In another bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
3. Roll dough into 1.5 inch balls. Bake for 10-12 minutes, or until the edges are golden brown. Remove cookies from oven and let cool on baking sheet for a couple minutes. Transfer to a cooling rack and cool completely.
Yield: 6 giant 4 inch cookies, 14 normal (2inch) sized cookies