Prep 30 mins
Cook 10 mins
I have made these a gazillon times and sent to my kids daycare. Always a hit.
- 1 cup butter, softened
- 3⁄4 cup packed brown sugar
- 1⁄4 cup sugar
- 1 (4 ounce) package instant chocolate pudding mix
- 2 large eggs
- 1 teaspoon vanilla
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 (12 ounce) package semisweet chocolate morsels
- 1 cup chopped pecans
- Put butter in a large mixing bowl.
- Using an electric mixer, beat on medium speed until creamy.
- Gradually add brown sugar, sugar, and pudding mix; beat well to combine.
- Add eggs, and vanilla; mix well to combine.
- In another bowl, add the flour, and baking soda.
- Gradually add to the batter and mix well.
- Add in chocolate morsels and pecans; stir to combine.
- Drop batter by rounded teaspoonfuls onto an ungreased baking sheet.
- Bake at 375° for 8-10 minutes.
- Let cool on baking sheet 3 minutes.
- Transfer to wire rack and let cool completely.
- Freezes well in air-tight container up to 8 months.
This is similar to the recpie I use except: 1. Mine calls for french vanilla pudding- which is SO GOOD! 2. To sift the flour with baking soda before adding it. 3. Add it until just blended -do not over mix. 4. Bake temp of mine is 350, not 375. Sifting the flour, not over beating and lowering the bake temp will result in cookies that are softer -not cakey- and stay soft when stored in an airtight container. Actually I bake mine at 335 (true temp on oven termometer) because I feel even 350 is too high. I also usually press them down lightly before baking so they don't brown on top (which when using this much butter can happen). 9 min cook time works for me in my liquid propane oven at 335. Ever since I found this recipe I am banished from making any other. My husbands coworkers say these are the best doggone cookies they ever had. Ps, nuke these for 8-9 seconds per cookie and they taste like they are fresh out of the oven even several days old (IF they last that long)!
Our new favorite chocolate chip cookie recipe! My family gives it 5 stars all around. I used vanilla pudding and 2 tsps of vanilla extract. I used a medium cookie scoop and got a little over 3 dozen cookies. Oh, and I didn't have enough brown sugar but had some Splenda brown sugar so I used a combination and they were still wonderful. EDIT on 6/28: I used banana cream pudding today--chocolate chip banana cookies! Very good!
I am not a big fan of cake like cookies. But they were moist, melted in your mouth and had a unique taste. although I do prefer dense and chewy cookies, this was a hit with everyone else and people were even asking for the recipe.