Chocolate Chip Pudding Cookies
Try this Chocolate Chip Pudding Cookies recipe, or contribute your own.
Try this Chocolate Chip Pudding Cookies recipe, or contribute your own.
- Carbohydrate 0.0513333333333333 g
- Cholesterol 28.2 mg
- Fat 0.662666666666667 g
- Fiber 0 g
- Protein 0.838666666666667 g
- Saturated Fat 0.2066 g
- Serving Size 1 1 Serving (7g)
- Sodium 9.33333333333333 mg
- Sugar 0.0513333333333333 g
- Trans Fat 0.111133333333333 g
- Calories 10 calories
Step-by-step
- Preheat oven to 375 degrees F and go ahead and lay out several cookie sheets.
- In a large bowl, use a hand mixer to mix the butter, both of the sugars, pudding mix, eggs and vanilla until creamy.
- Add the baking soda to the mixture and then gradually add the flour, while continuing to beat on low speed until all ingredients are well mixed.
- Using a spoon, stir in the chocolate chips.
- Drop the batter, by tablespoons, onto the ungreased cookie sheets about 2 inches apart. (these cookies didn't spread too much)
- Bake for 8-10 minutes, or just until the edges start to brown. (they will look like they are not done, but they are. Be careful not to overcook.
- Remove from the oven and let cookies cool.
Are the centers supposed to look entirely undercooked when they leave the oven? The inclusion of dry instant pudding mix in cookie dough alters moisture retention significantly, yielding a dense interior that tricks the eye into thinking the batch needs more time. Soluble starches in the pudding powder absorb free water from the butter and eggs, creating a tender crumb that sets differently than traditional sugar cookie doughs.
Managing Moisture and Starch in the Oven
Creaming softened butter with both brown and white sugars incorporates tiny air pockets that expand when exposed to heat. Adding the pudding mix directly into this fat-and-sugar base ensures the starch coats the fat globules evenly before flour enters the bowl. Incorporating all-purpose flour gradually on low speed prevents the gluten network from overdeveloping, which keeps the baked structure soft rather than chewy. Spacing the rounded tablespoon portions two inches apart on ungreased baking sheets allows adequate heat circulation, even though this particular dough spreads minimally.
- Bake at 375 degrees F for exactly 8 to 10 minutes, pulling the pans the moment edges show pale gold coloration.
- Cool cookies completely on the metal sheets to allow residual heat to finish setting the interior without drying the edges.
- Store baked items in an airtight container at room temperature with a slice of white bread to maintain softness for up to five days.
