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Pro Cooking Tips
- Use room temperature butter for a smooth dough and even baking.
- Chill the dough for at least 30 minutes to prevent spreading and enhance flavor.
- Don’t overbake; take them out when edges are golden but centers still look soft.
Ingredients 0/10
Why This Dish Is So Special
These cookies have the perfect balance of rich chocolate and chewy texture. Each bite melts in your mouth with gooey chocolate chips and a buttery dough that feels homemade. They are comforting and satisfying, making them a favorite for any occasion.
Directions
Lightly heat your oven to 350°F (175°C). In a bowl, whisk together both types of flour, the baking soda, and salt. In a separate large bowl, use an electric mixer to cream the butter, brown sugar, and pudding mix until everything is smooth and well combined. Then beat in the egg, egg yolk, and vanilla extract until the mixture comes together. Gradually add the flour mixture to the wet ingredients and stir just until everything is combined—don’t overmix. Fold in the chocolate chips gently. Scoop the dough into balls about 2 inches wide and place them a couple of inches apart on ungreased baking sheets. Bake the cookies for around 15 minutes, or until they’re golden brown at the edges. Let them cool a bit before digging in!
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people cooked this recipe
Serving Style Ideas
Serve warm with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. These cookies also pair well with coffee or hot chocolate, making them perfect for dessert or a cozy snack.
How To Preserve This Dish
Store cookies in an airtight container at room temperature for up to one week. To keep them soft, add a slice of bread to the container. For longer storage, freeze the cookies in a sealed bag for up to three months.
Frequently Asked Questions
Can I use regular flour instead of all-purpose flour?
All-purpose flour is recommended for the best texture, but you can substitute with a similar flour type if needed.
What does the instant vanilla pudding mix do in the cookies?
It adds moisture and helps keep the cookies soft and chewy.
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the added salt in the recipe to avoid over-salting.
How do I store these cookies to keep them fresh?
Store them in an airtight container at room temperature for up to a week.
Can I freeze the cookie dough?
Yes, you can freeze the dough balls on a baking sheet, then transfer them to a bag. Bake from frozen, adding a couple of extra minutes.
Why should I not overmix the dough after adding the flour?
Overmixing can make the cookies tough by developing too much gluten.
Can I substitute chocolate chips with other mix-ins?
Yes, nuts or other types of chocolate chunks work well as alternatives.
What is the best way to tell when the cookies are done baking?
Look for golden brown edges while the centers still look slightly soft.
