Chocolate Chunk Pudding Cookies

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

Ingredients

  • 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
Directions
  1. Heat oven to 375°F.
  2. Beat butter, sugars, dry pudding mix and vanilla in large bowl with mixer until blended.
  3. Add eggs and baking soda; mix well.
  4. Gradually add flour, beating after each addition until well blended.
  5. Stir in chocolate.
  6. Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
  7. Bake 8 to 10 min. or until golden brown. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.