Let’s talk about cookies. Cookies are my comfort food. Cookies are the best. I prefer them to a fancy dessert any time. I know, I am crazy, but cookies call me from afar. They remind me of my childhood. They usually don’t require that much time to prepare and they are easy to freeze, to ship, to make somebody happy, including myself.
I think I have mentioned that I like chocolate chip cookies. The basic recipe. I don’t know what it is, I have always been a person who likes the simple recipes. So I have baked my share of chocolate chip cookies. Believe me. My husband has tried many. He is my best food critic. And since he has to eat so many cookies, I feel I need to bake cookies to his liking.
That’s why I got interested in chocolate chip cookies with instant pudding mix. Because that makes the cookies soft. My husband says the best cookie test is simply waiting one day. Does the cookie still taste nice on day two? If it does, it’s a cookie my husband will approve of. Instant pudding mix seems to do the trick. The cookies usually taste even better on the second day. The instant pudding mix makes for a soft cookie with a crisp edge and a soft center.
So here is to chocolate chip cookies, which are still soft on day two or three!
Soft chocolate chip cookies with instant pudding
A super soft chocolate chip cookie with a hint of vanilla
- 170 grams of butter (Butter)
- 150 grams of brown sugar (weißer Zucker)
- 50 grams of white sugar (brauner Zucker)
- 2 eggs at room temperature, size L (Eier)*
- 1 package instant vanilla pudding, not cooked (Vanillepuddingpulver)
- 280 grams of all-purpose flour (Mehl, Type 405)
- 1 teaspoon of baking soda (Natron)
- 1/2 teaspoon of baking powder (Backpulver)
- 160 grams + 20 grams chocolate chips (Chocolate Chips oder gehackte/geraspelte Schokolade)
*Put eggs into a bowl with warm water for five minutes if you forgot to take out the eggs on time.
- Melt butter on the stove or in microwave. Set aside to cool off a bit.
- Put sugars and eggs in a large mixing bowl and mix until lighter in color and creamy (takes about 3-4 minutes).
- Add cooled off butter.
- Pour dry ingredients except for chocolate chips on top and mix until dough forms.
- Fold in 160 grams of chocolate chips and chill for half an hour in the fridge. Chilling is not mandatory, but makes it easier to handle the dough.
- Line two baking sheets with parchment paper (Backpapier). Preheat oven to 180 degrees Celsius.
- Take out dough and form balls about the size of a golf ball. Place about 7-8 cookies on each baking sheet.
- Bake for 10-12 minutes. Cookies will still look very pale and soft in the center. Only the edges are a little brown. After taking out, place the remaining 20 grams of chocolate chips into the cookies for nicer looks.
- Let cookies “bake” on baking sheets for a little before transferring to a cooling rack.