Get the perfect chewy consistency to your chocolate chip cookies with the secret ingredient of instant pudding.
How To Make Chewy Chocolate Chip Cookies
Chocolate chip cookies are best served hot and eaten when chewy. Serve it with a warm glass of milk for a creamy snack.
Prep:
25 mins
Cook:
30 mins
Total:
55 mins
Ingredients
- 2 ¼ cups all-purpose flour, unsifted
- 1 tsp. baking soda
- 1 cup butter , or margarine (softened)
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 1 tsp. vanilla
- 4 oz. vanilla instant pudding , or pie filling (I use instant pudding mix)
- 2 eggs
- 12 oz. chocolate chips
- 1 cup nuts, optional
Instructions
- Preheat oven to 375 degrees.
- Mix flour with baking soda in a bowl and set aside. In a large bowl, combine butter, sugars, and pudding mix.
- Beat until smooth and creamy.
- Beat in eggs, and gradually add flour mixture.
- Stir in chips and nuts.
- Roll into balls and flatten slightly or drop by teaspoonful on a non-greased cookie sheet.
- Bake at 375 degrees for 8-10 minutes.
Note:
- You may use instant chocolate pudding instead of vanilla pudding for a chocolate-chocolate chip cookie.
Nutrition
- Sugar: 13g
- :
- Calcium: 17mg
- Calories: 204kcal
- Carbohydrates: 24g
- Cholesterol: 14mg
- Fat: 11g
- Fiber: 1g
- Iron: 1mg
- Potassium: 67mg
- Protein: 3g
- Saturated Fat: 2g
- Sodium: 184mg
- Vitamin A: 358IU
Share your experience making these chewy chocolate chip cookies and discuss your favorite tips and tricks in the Baking and Desserts forum.
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