I've made chocolate chip cookies with vanilla pudding mix in them before and the hallmark of that kind of cookie is it makes a soft texture. It's typically not as buttery as a more traditional Toll House cookie but it doesn't spread much, is a bit more cakey and generally still pretty good. Don't overbake these or they'll just be dry little cakes. Bake only until the edges are golden brown and the middles are just barely past shiny and not raw-looking. They'll sink in the middle and will be moist. These are best eaten the day they're baked when they're at their freshest. When they start to stale, they'll easily taste more dry.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup butter (1 1/2 sticks), softened
3/4 cup brown sugar, packed
1/4 cup white sugar
1 (3.4 oz) package instant vanilla pudding
2 eggs, room temp
1 teaspoon vanilla extract2 cups chocolate chips
- Preheat oven to 350 degrees.
- Stir together flour and baking soda in separate bowl and set aside.
- In a large bowl, cream butter, brown and white sugar. Beat in pudding mix until well blended. Stir in the eggs and vanilla.
- When smooth, slowly add in the flour mixture. This can take a little while, but make sure it's well incorporated into mix. Do not overmix. Stir in chocolate chips.
- Bake for 10-12 minutes or until edges are lightly brown and the middles are no longer shiny or raw-looking. Do not overbake.