Vanilla Pudding Chocolate Chippers

by Jamie on April 3, 2009

One of my best friend’s mother makes one kick ass chocolate chip cookie. They’re puffy, cakey, soft and oh so delicious. My friend and I tried to use her mama’s recipe during the holiday season, but for some reason, they were just not the same. My friend blamed my oven; I blamed her. Long story short, we never figured out what or who was to blame, we just knew something was not right. Fast forward three months and countless baked goods later…I decided to use another recipe in an attempt to recreate this elusive cookie. The recipe I used for these cookies calls for almost identical ingredients as the original recipe, except this one uses butter as opposed to margarine and the measurements vary. The main similarity is the use of instant vanilla pudding mix utilized in it’s powdered state. I truly have no idea what this ingredient brings to the cookie, but in my opinion it’s something magical! One could guess it a textural thing while others may argue it’s a taste thing…either way…it’s just plain good! These cookies are close to what I was looking for…but I am still chasing cookie perfection!
Vanilla Pudding Chocolate Chippers

Ingredients
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix (I used one and a half)
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.


{ 13 comments… read them below or add one }

Eliana April 4, 2009 at 7:13 am

My boyfriend uses vanilla pudding powder in her pound cake and it is AMAZING. Like you said, something about this ingredient makes baked goods magical.

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~Mrs. Guru~ April 4, 2009 at 7:20 am

That looks so good!

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Ingrid April 4, 2009 at 8:14 am

Ha, your blame game sounds like what I hear from the twins! :-)

Your cookie looks great. What did you friend say about ‘em?! She think they taste as good as her Mom’s
~ingrid

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Elyse April 4, 2009 at 1:37 pm

These cookies look totally fabulous. I’m usually more of a chewy girl, but I adore a cakey, puffy cookie every now and then–especially with a glass of milk. Vanilla pudding adds such great depth to cookies. This has been my sister’s “secret” ingredient for quite some time, and you’re right: it’s a magical addition.

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Dawn April 4, 2009 at 5:19 pm

now that’s easy!

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Erin April 4, 2009 at 6:55 pm

Made these already and they were amazing. I blogged about them (it will show up in about an hour) and linked back to you. My family loved them. Thanks so much for sharing the recipe.

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. Sara . April 4, 2009 at 6:59 pm

my mouth is watering they look sooo good.

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Maria April 4, 2009 at 7:51 pm

I have made pudding cookies before, they are extra soft. These look great!

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The Food Librarian April 6, 2009 at 1:05 pm

I have an old oatmeal cookie recipe that uses a box of pudding mix! These cookies look great!

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Lorraine April 8, 2009 at 11:43 pm

Have you tried the New York Times recipe? It’s my favorite one for puffy chocolate chip cookies.

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What's for Supper? April 15, 2009 at 2:21 pm

I made these last week. They are very good. Dont’ get me wrong. But I can’t for the life of me figure out why they were not puffy or cake-like. Mine were soft and chewy!

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Allison May 4, 2009 at 11:39 pm

I made these tonight also & they are really good cookies! I'm always trying new cookie recipies this one's a keeper!

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Katia December 31, 2009 at 7:54 pm

Is your recipe perhaps missing some salt? I just tried them and they were very bland. I do not recommend this recipe. Sorry. Stick with Nestle Tollhouse.

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