Side Pannel
Soft Batch Chocolate Chip Cookies
- Prep Time: 10 mins
- Cooking Time: 12 mins
- Serves: About 30 cookies
Soft Batch Chocolate Chip Cookies
- Recipe Submitted by Cheese Girl on 03/22/2014
Category: Chocolate, Desserts, Cookies
Ingredients List
- 2¼ cups all-purpose flour
- ½ cup homemade vanilla pudding mix
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1½ cups semisweet chocolate chips
Directions
1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, pudding mix, baking soda and salt; set aside.
3. With an electric mixer on medium speed, cream together the butter and both sugars until light and fluffy, scraping the sides of the bowl as necessary, about 3 minutes. Add the eggs and vanilla extract and mix until combined. Reduce the mixer speed to low and gradually add the dry ingredients, mixing only until a little flour remains. Using a rubber spatula, fold in the chocolate chips.
4. With a medium cookie scoop (or 2 tablespoons), form dough into balls and place on prepared baking sheets about 2 inches apart. Bake until the outside edges are just set and light golden brown, and the middles are still puffy, about 10 to 12 minutes. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store at room temperature in an airtight container for up to 5 days.
Note: You can substitute one small (3.4-ounce) package of instant vanilla pudding mix for the homemade pudding mix.
2. In a medium bowl, whisk together the flour, pudding mix, baking soda and salt; set aside.
3. With an electric mixer on medium speed, cream together the butter and both sugars until light and fluffy, scraping the sides of the bowl as necessary, about 3 minutes. Add the eggs and vanilla extract and mix until combined. Reduce the mixer speed to low and gradually add the dry ingredients, mixing only until a little flour remains. Using a rubber spatula, fold in the chocolate chips.
4. With a medium cookie scoop (or 2 tablespoons), form dough into balls and place on prepared baking sheets about 2 inches apart. Bake until the outside edges are just set and light golden brown, and the middles are still puffy, about 10 to 12 minutes. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store at room temperature in an airtight container for up to 5 days.
Note: You can substitute one small (3.4-ounce) package of instant vanilla pudding mix for the homemade pudding mix.
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