Deluxe Chocolate Chip Pudding Cookies are made with a combination of bread flour, cake flour and French vanilla flavored pudding mix. If you don't have the mix of flours you can still make these with 290 grams all-purpose (2 ¼ cups).
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 30
Author Cookie Madness
Ingredients
145gramsbread flourabout 1 cup, but please weigh
145gramscake flour1 ¼ cup, but please weigh
1teaspoonbaking soda
¾teaspoonsalt plus a pinch
8ouncesgood quality unsalted butterroom temperature
¾cuplight brown sugar145 grams
¼cupgranulated sugar50 grams
1box3.4 oz/96 grams French vanilla pudding mix
2large cold eggs
2teaspoonsvanilla extract
2cupssemisweet chocolate chipsGhirardelli
Instructions
Thoroughly mix together both flours, salt and baking soda and set aside.
In a large mixing bowl, beat the butter and both sugars until creamy. Beat in the pudding mix until blended, then add the eggs and beat until light and fluffy, scraping bowl. Beat in vanilla.
By hand or using lowest speed of stand mixer, stir in the flour until blended. Stir in the chocolate chips.
Spoon heaping tablespoons of dough (they should weigh 1 ½ oz each) onto a foil lined baking sheet and put the whole sheet in the refrigerator for several hours.
When ready to bake, preheat the oven to 350 and bake the cookies on parchment lined baking sheets for 12 to 15 minutes or until edges just start to brown.
Let cool for about 5 minutes on cookie trays, then transfer to wire racks and let cool.
I like to let mine cool for about 5 extra minutes, then put them in the freezer. I store these tightly wrapped in the freezer.