Get ready to transform your baking game with the most incredible chocolate chip cookies you'll ever taste! These aren't your ordinary chocolate chip cookies - Mabel's secret recipe brings a game-changing twist that will have everyone begging for more. By adding instant vanilla pudding mix, these cookies achieve an unbelievably soft, rich texture that stays perfectly moist and delectable. Imagine biting into a cookie so divine, it's like a warm hug for your taste buds - crispy edges, gooey chocolate chips, and a melt-in-your-mouth center that'll make you the ultimate baking hero in your family!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and instant vanilla pudding mix until evenly blended.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips using a rubber spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure all ingredients are at room temperature for the most consistent mixing and texture.
- Don't overmix the dough - mix just until ingredients are combined to keep cookies tender.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra richness, use high-quality chocolate chips or mix different chocolate varieties.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store in an airtight container with a slice of bread to maintain moisture and softness.
- For a fun variation, try different pudding mix flavors like chocolate or butterscotch.
- Chill the dough for 30 minutes before baking for thicker, more controlled spread.
Nutrition Facts
Calories: 159kcal
Carbohydrates: 45g
Protein: 2g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 33mg
