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20 chocolate chip cookie recipes

Chocolate chips cookies might be a crowd-pleasing classic, but these different recipes each put a unique spin on the chocolatey treat.

6. Chocolate chip pudding cookies

The Pastry Chef's Baking
Pudding mix makes these chocolate chunk cookies extra moist and soft.

  • By Caroline Kelly Staff Writer

By Carol Ramos, The Pastry Chef's Baking 

3/4 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 4-ounce package chocolate instant pudding mix (not sugar-free or cook 'n serve)
1/4 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
Pinch salt, optional and to taste
1 cup semisweet chocolate chips
5 ounces bittersweet chocolate, chopped into chunks

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, and vanilla; beat on medium-high speed until creamed and well combined, about 4 minutes.

2. Scrape down the sides of the bowl and add the pudding mix and cocoa powder; beat on low speed until just combined, about 1 minute.

3. Scrape down the sides of the bowl and add the flour, baking soda, and salt if using; beat on low speed until just combined, about 1 minute.

4. Add the chocolate chips and chocolate chunks. Beat on low speed until just combined, about 30 seconds. Reserve a handful of the chips and chunks to add to the last of the dough after you make into dough balls to make sure the chips are evenly distributed.

5. Using a large cookie scoop or a 1/4-cup measure, form dough into golf-ball-size dough balls. Place in refrigerator or freezer until thoroughly chilled, at least 2 hours.

6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and place dough balls on baking sheet, spaced at least 2 inches apart. Bake for 10 minutes or until edges have set and tops are just set. Do not over-bake. Cookies will firm up as they cool.

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Mark Sappenfield
Editor

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