I found the recipe on Kraft foods website. Here is the link.

They were not quite the same, but they were good.  I used some high quality milk and white chocolate in these cookies which made them extra special.  Good chocolate really does make a difference.  Chopping off a block of chocolate instead of using chips also makes a difference in the texture of the chocolate in the finished cookie.

I used half butter and half shortening in these, which makes the cookies more sturdy and causes them to spread less, but I will use all butter next time.  Some cookies can take the half shortening short cut without much of a sacrifice of flavor….but not this cookie.  For some reason they tasted too fake to me and too much like a grocery store cookie instead of a homemade one.

All of that negativity doesn’t make these cookies at all un-tasty.  I really liked how soft and chewy they were and absolutely loved the white and milk chocolate chunks.  Crazy good.

Chocolate Chunk Pudding Cookies

Ingredients

So I used 3/4 cup brown sugar and 3/4 cup white sugar.  All the rest of the ingredients remained the same.  I used 1 cup of milk chocolate chips and 1 cup chopped 60% cacao Callebaut from a block that I had left over from another recipe.

I think this cookie may be my new favorite.  I love the texture and flavor.  Even with the change in the sugar ratio they were delicious.  I did find them a bit less moist than the cookie with more brown sugar, but not enough to make them less tasty.

Chewy Chocolate Chip Cookies

Ingredients

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 3/4 cup sugar
• 3/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 1 cup milk chocolate chips
• 1 cup chopped dark chocolate

Directions

1. Heat oven to 375 degrees F.
2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
3. Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate and chips.
4. Chill the dough for at least an hour, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 10 minutes or until golden brown. Rotate the baking sheet halfway through for even browning. Cool completely and store in an airtight container.