Double Chocolate Chip Cookies Recipe
Double Chocolate Chip Cookies - One of my absolute favorite cookie recipes The BEST pudding cookies that are gooey on the inside and crunchy on the outside every bite is perfection
Double Chocolate Chip Cookies - One of my absolute favorite cookie recipes The BEST pudding cookies that are gooey on the inside and crunchy on the outside every bite is perfection
- Carbohydrate 31.9069368224104 g
- Cholesterol 22.0815277775016 mg
- Fat 9.77795611105036 g
- Fiber 0.23800000667572 g
- Protein 0.74518527757029 g
- Saturated Fat 6.17286013885106 g
- Serving Size 1 1 Serving (53g)
- Sodium 648.826543335292 mg
- Sugar 31.6689368157347 g
- Trans Fat 0.719899916663561 g
- Calories 214 calories
Step-by-step
- Preheat oven to 350ºF.
- Line baking sheet with a baking mat or parchment paper.
- Cream together the butter and sugar in a large mixing bowl.
- Mix for about 1-2 minutes until smooth and fluffy.
- Add in vanilla and beat in one egg at a time.
- In a separate bowl, mix together flour, pudding mix, baking soda and baking powder.
- Then slowly stir into the wet ingredients.
- Then stir in the chocolate chips.
- Use cookie dough scoop or scoop dough onto the baking sheet.
- Bake the pudding cookies for 8-10 minutes, or until the edges are set.
- You want the center to look a little underdone.
- Let sit on pan for 2 minutes, and then remove to a cooling rack.
- Enjoy with a cold glass of milk!
Pull the baking sheet from the oven precisely when the edges are set and the centers still look slightly underdone, typically after eight to ten minutes at 350 degrees Fahrenheit. The inclusion of instant pudding mix in cookie dough is a twentieth-century baking innovation, popularized after manufacturers discovered how modified starches retain moisture in baked goods. Standard cookie dough relies solely on flour proteins and sugar ratios for structure, but pudding mix introduces pregelatinized starch that binds free water aggressively. This chemical interaction prevents the interior from drying out during high-heat baking.
- Soften the salted butter completely to room temperature before creaming; cold butter incorporates unevenly and leaves dense pockets in the finished crumb.
- Use eggs at 22 degrees Celsius or ambient room temperature so the fat emulsion does not break when combined with the creamed butter and sugar.
- Let the baked cookies rest directly on the hot metal baking sheet for exactly two minutes before transferring them to a wire rack to finish setting.
- Store baked cookies in an airtight container at room temperature with a slice of plain white bread to maintain their soft texture for up to four days.
Visual cues remain the most reliable method for assessing doneness in drop cookies rather than internal thermometers. Monitoring the opacity and firmness of the outer perimeter ensures consistent results across multiple batches.
