I made a batch of these delicious cookies recently and fell in love with them all over again.

They are definitely our favourite chocolate chip cookies.

About 20 years ago, in the school yard, a kind mom shared some of her freshly baked cookies with me, while we waited for the kids to come out. They were fantastic and I told her so. She was eager to let me know that theĀ “secret ingredient” was a packet of Instant Vanilla Pudding powder.

I have no idea where she got the original recipe from but I can tell you that adding the vanilla pudding makes some pretty darn amazing cookies!

Alas, it appears the secret is out since I’ve seen similar recipes online, but who knows, perhaps they all originated from the one she shared with me.

Without further ado here is today’s recipe.

It’s my tweaked version of the original, and in my humble opinion makes the best chocolate chip cookies.

Soft. Chewy. Gooey.

Simply delicious.

Go ahead and test them out. I dare you to have just one!

Chocolate Chippers ~ The Best Chocolate Chip Cookies

the ingredients…

Chocolate Chippers potsandplanes.com

 

the steps…

Chocolate Chippers potsandplanes.com
Chocolate Chippers potsandplanes.com
Chocolate Chippers potsandplanes.com
Chocolate Chippers potsandplanes.com
Chocolate Chippers potsandplanes.com
Chocolate Chippers potsandplanes.com
Chocolate Chippers potsandplanes.com

the end result…

Chocolate Chippers potsandplanes.com

the recipe…

Chocolate Chippers ~ The Best Chocolate Chip Cookies

Servings: 48 cookies
Author: Mary

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 cup unsalted butter room temperature
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 pkg instant pudding mix (4 serving size)
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup semi sweet or milk chocolate chips
  • 1 cup white chocolate chips

Instructions

  • Preheat oven to 350F.
  • In a large mixing bowl beat together both sugars and butter with an electric mixer on low until creamy.
    Add eggs, vanilla and pudding powder and mix until combined.
  • In a separate bowl add flour, salt and baking soda and mix together with a fork.
    Add flour mixture, a bit at a time, to the mixer bowl and mix on low until combined.
    Add both types of chocolate chips and mix on low for just a few seconds to mix them into dough, or stir them in with a spoon.
  • Using a teaspoon measure out a ball of cookie dough, roll slightly in your hands and place on a parchment lined cookie sheet (on a standard size baking sheet I bake 12 at a time).
    Bake for 10 minutes max.
    *keep remaining dough cold in fridge until ready to scoop out and bake next batch.
  • Remove from oven and immediately transfer cookies to a wire rack to cool.
    Repeat with remaining cookie dough.
  • Once cool, store in an airtight container on counter or in fridge.
    They will last all week (longer if in the fridge or freezer) but realistically they will be gone long before that!

Notes

  • I like making medium sized cookies, but if you prefer larger ones then you will get about 36 of them

Chocolate Chippers potsandplanes.com

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