Hello and happy Tuesday! If you’re like me, today feels more like a Monday since I had yesterday off, but that’s ok….Tuesdays can be for delicious cookies right? Right.
I whipped these up a while ago with great success — this recipe never lets you down & if kids like them, you know they are a winner! So lets get into the recipe:
- 1 Cup (2 sticks) Unsalted butter; room temperature
- 3/4 cups Brown Sugar
- 1/4 cup white sugar
- 2 Eggs
- 2 1/4 cups All Purpose Flour
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1 package (3.4 oz box) Chocolate pudding mix
- 2 cups Milk Chocolate chunks
- 1 tsp sea salt (for topping)
To start, pre-heat your oven to 350ºF. With a mixer, stand or hand mixer — it doesn’t matter, combine butter with both sugars and mix until pale & fluffy.
When the butter and sugar are well combined, add the eggs one at a time, mixing until combined & follow with vanilla extract.
In a separate bowl, combine flour and baking soda and slowly on low-speed (unless you want to wear it) add the dry ingredients to wet, mixing just to combine.
Next, add the packet of vanilla pudding mix & combine (** Tip: make sure you are buying the 3.4 oz packet of vanilla pudding mix, it should be right on the box)
Finally, stir in chocolate chunks (you can change this up too if you want something other than chocolate. I used sweet & milk chocolate blocks that I chopped up here, but you could always use dark, semi sweet, or white chocolate — the skies the limit!).
Place 1 to 2 tbsp of dough on a cookie sheet lined with parchment paper, about 2″ apart. I use an ice-cream scoop to make uniform cookies, but you can use a spoon or a tablespoon as well.
Fun Fact: If you grease your pans, your cookies will come out slightly flatter. Using parchment paper will allow your cookies to rise slightly due to the friction created between the batter and the parchment paper.
Bake your cookies for 10-12 minutes for soft cookies, a bit longer if you like crispy cookies. Yield: 24-36 (depending on size of cookie)
Remove your cookies from the oven, and cool on the pan for about 5 minutes. Then transfer them to a cooling rack and cool completely. Sprinkle with Sea Salt & store in an airtight container at room temperature for up to 3 days.