Double Chocolate Pudding Cookies
Try this Double Chocolate Pudding Cookies recipe, or contribute your own.
Try this Double Chocolate Pudding Cookies recipe, or contribute your own.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 cup milk chocolate chips
- 1 1/2 teaspoons vanilla
- 1 cup salted butter softened
- 1 (3.4 ounce) pkg. instant vanilla pudding mix dry
- 2 eggs (at room temp)
- 2 1/4 cup flour
- 1 cup white chocolate chips (could also substitute for m
- Carbohydrate 381.973383537662 g
- Cholesterol 508.186666975944 mg
- Fat 209.215656783604 g
- Fiber 2.85600008010864 g
- Protein 9.23118166677716 g
- Saturated Fat 132.265118407395 g
- Serving Size 1 1 dozen (686g)
- Sodium 8418.24102090002 mg
- Sugar 379.117383457553 g
- Trans Fat 15.074141508193 g
- Calories 3374 calories
Step-by-step
- Preheat oven to 350ºF.
- Cream together the butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla.
- Beat in one egg at a time.
- In a separate bowl mix together flour, baking soda and baking powder. Then slowly stir into the wet ingredients. Then stir in the chocolate chips.
- Line baking with baking mat and then spoon cookie dough onto the baking sheet. Bake 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!
Standard chocolate chip cookies rely entirely on brown sugar and butter ratios for moisture, whereas pudding-based variations introduce modified food starch into the flour matrix. Instant vanilla pudding mix contains pre-gelatinized starch granules that absorb free water rapidly and hold onto it tightly throughout baking at 350 degrees Fahrenheit. This specific hydrocolloid intervention prevents the starches from retrograding too quickly, resulting in a dense crumb that resists staling for up to four days in an airtight container.
Eggs incorporated at room temperature emulsify the fat and liquid phases cleanly, creating a uniform batter without curdling the softened butter. Combining dry flour, baking soda, and baking powder separately ensures the leavening agents distribute evenly alongside the starch network before moisture hits the bowl. Creaming the butter and sugars introduces microscopic air pockets that expand during the eight to ten minute oven window, yielding a tender interior beneath the set edges.
Commercial pudding mixes originated as mid-twentieth-century convenience products designed to leverage chemical thickeners like disodium phosphate and tetrasodium pyrophosphate for rapid setting without heat. Bakers eventually discovered that incorporating these dry powders into cookie dough manipulated the protein-to-starch ratio in ways traditional flour alone could not achieve. Using this processed ingredient alters the thermodynamics of the bake, slowing down moisture evaporation across the pan.
Removing the pans from the oven while the centers still appear slightly underdone capitalizes on residual heat for carryover cooking during the two-minute rest on the hot baking mat. Transferring the batch promptly to a wire cooling rack halts the thermal conduction and stops the bottom crust from over-browning. Balancing milk chocolate chips with white chocolate provides contrasting fat melting points that influence the final texture of each bite.
