Nope. These aren’t my mom’s cookies because the only cookies that I ever remember in her kitchen were store-bought – Oreos and Chips Ahoy. Psh. Like it matters but my own mom prefers me to bake her sweet treats whenever she visits my house. My mom was never a baker just a regular home cook, and I remember anytime we got baked goods was because it was a special occasion like a birthday or holiday gathering.
This wasn’t a special occasion, birthday or holiday – it’s just another fantastic recipe swap for this week’s theme of desserts. (Thanks Lisa aka asilsjf). Somebody’s mom had to originate this simple and clever recipe by adding instant pudding to the mix and it’s simply amazing. You need to make them for your next chocolate chip cookie fix because everyone will instantly fall in love with them and this recipe makes plenty to share. (I only kept a few to photograph and found it hard to resist to not eat them while I did, too).
In the past, my husband and I have favored good ole Alton Brown’s The Chewy and David Lebovitz’s CC cookie recipe but quite honestly sometimes a simple ingredient can take the cake. Quite literally speaking because these cookies are similar to cake in density and fluffy-wonderment. Fluffy in each bite, and stays moist for a couple days after they have been baked…if they last that long. Make sure to have a large glass of milk on the side to wash it all down because this yummy cake-y cookie is absolutely irresistible.
Mom's Chocolate Chip Cookies
From asilsjf & adapted from Allrecipes
16 tablespoons butter, room temperature
¾ cup packed brown sugar
¼ cup white sugar
¼ teaspoon salt
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Preheat the oven to 375 degrees. Line 2 baking sheets with silpat or parchment paper.
In the bowl of the stand mixer, cream the butter and sugars until light and fluffy. Add the pudding mix, eggs, and vanilla extract.
In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients with the wet ingredients until incorporated. Fold in the chocolate chips.
Using a small cookie scooper, or ⅓ cup scoop cookie dough on prepared baking sheets.
Bake for 10 to 12 minutes or until lightly brown. Remove and place on cooling rack.
Yield: 4 dozen cookies
Review: These chocolate chip cookies are like a little guilty pleasure to revel in. These little bites of fluffy heaven disappeared quickly in my husband’s work office. He was told that I didn’t bake enough cookies, and everyone had loved these sweet treats. I’m already planning for the next batch of cookies for my friends and I’ll change the pudding flavor to either cheesecake, Oreo, coconut or devils food for that extra oooh lala. Instant pudding in a cookie never tasted better!