In college a friend gave me a recipe for chocolate chip cookies that uses pudding mix in the dough resulting in an extra soft and tasty cookie. Of course I lost the recipe in one of the 4 moves I’ve made across Texas in the last 5 years. I came across this recipe this past weekend and decided to see if they were like Ashley’s.
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
- 1/2 cup butter, room temp
- 1/2 cup shortening (or butter)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 package (3.4 oz) vanilla pudding mix
- 1 teaspoon vanilla
- 2 eggs
- 1 taespoon baking soda
- 2 1/4 cups flour
- 6 ounces chopped milk chocolate
- 4 ounces chopped white chocolate
- Heat oven to 375°F.
- Beat butter, sugars, dry pudding mix and vanilla in large bowl with mixer until blended.
- Add eggs and baking soda; mix well.
- Gradually add flour, beating after each addition until well blended.
- Stir in chocolate.
- Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 8 to 10 min. or until golden brown. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.