Chocolate Chip Cookies with Vanilla Pudding Powder

Prep Time:10

Cook Time:10

Chill Time:30

Total Time:50

Add 4 tablespoons Unsalted butter and ¼ cup Granulated sugar to a medium mixing bowl. Beat until smooth and creamy.
4 tablespoons Unsalted butter, ¼ cup Granulated sugar
Add 1 Egg yolk and 1 teaspoon Vanilla extract. Mix until fully combined.
1 Egg yolk, 1 teaspoon Vanilla extract
Add 2 tablespoons Dry vanilla pudding mix and beat until incorporated.
2 tablespoons Dry vanilla pudding mix
Add ¾ cup All-purpose flour, ½ teaspoon Baking soda, and ¼ teaspoon Salt. Mix just until a soft dough forms.
¾ cup All-purpose flour, ½ teaspoon Baking soda, ¼ teaspoon Salt
Fold in ⅓ cup Chocolate chips .
⅓ cup Chocolate chips
For thicker cookies, chill the dough for 15 to 30 minutes. This step is optional.
Preheat the oven to 350°F / 175°C and line a baking sheet with parchment paper.
Divide the dough into 6 to 8 portions and arrange them on the prepared baking sheet, leaving some room between each cookie.
Bake for 10 to 12 minutes, until the edges are set but the centers still look soft. They should not look wet or raw.
Leave the cookies on the baking sheet for 5 minutes before transferring them carefully to a cooling rack.

Use the vanilla pudding mix dry, straight from the package. Do not prepare the pudding first.
Do not overbake. The soft, almost half-baked center is part of the texture of these cookies.
“Half-baked” refers to the soft finished texture, not raw cookie dough.
Chilling the dough for 15 to 30 minutes helps reduce spreading and gives you thicker cookies.
To freeze the dough, portion it into balls first. Bake from frozen and add approximately 1 to 2 minutes to the baking time.
Because the pudding mix is used dry, the cookies have a noticeable vanilla-pudding note.

Calories: 183kcal

Servings:

Author: Nora