Chocolate Chip Cookies With Instant Pudding

So you’re craving something warm, gooey, and utterly delicious, but the thought of a complicated recipe makes you want to just order takeout? Been there, bought the T-shirt. Good news: we’re diving into a chocolate chip cookie recipe so ridiculously easy and consistently *chef’s kiss* that you’ll wonder where it’s been all your life. And guess what? Our secret weapon is pudding mix!

Why This Recipe is Awesome

Seriously, if you can stir, you can make these. They come out ridiculously **soft and chewy every single time**, thanks to our not-so-secret ingredient. No more dry, crumbly hockey pucks masquerading as cookies! Plus, it’s pretty much a guarantee you’ll be the hero of any potluck, picnic, or just Tuesday night when you need a little pick-me-up.

Ingredients You’ll Need

• **Unsalted Butter** (1 cup, softened to room temp, not melted unless you enjoy sadness and flat cookies).
• **Granulated Sugar** (3/4 cup, for that classic sweetness and a hint of crispness).
• **Light Brown Sugar** (3/4 cup, packed, for chewiness and depth of flavor).
• **Large Eggs** (2, happy eggs, also at room temp if you’re being a perfectionist).
• **Vanilla Extract** (1 teaspoon, the good stuff, not the imitation *bleh*).
• **All-Purpose Flour** (2 1/4 cups, keep it simple, measured correctly).
• **Instant Vanilla Pudding Mix** (1 (3.4 oz) box, dry powder – vanilla is classic, but chocolate works too!).
• **Baking Soda** (1 teaspoon, the magic leavener that makes them puff).
• **Salt** (1/2 teaspoon, just a pinch, it really wakes up all those sweet flavors).
• **Chocolate Chips** (1 1/2 cups, or more! The more, the merrier, **IMO**).

Step-by-Step Instructions

1. **Preheat your oven** to 375°F (190°C). Line those baking sheets with parchment paper, unless you enjoy scrubbing baked-on cookie goo.
2. In a large bowl, **cream together the softened butter, brown sugar, and granulated sugar** until it’s light and fluffy. Don’t skimp on this step; it’s key for the final texture!
3. **Beat in the eggs one at a time**, mixing well after each addition. Then, stir in that glorious vanilla extract until everything is nicely combined.
4. In a separate, medium-sized bowl, **whisk together the flour, instant pudding mix, baking soda, and salt**. Make sure it’s all nicely combined, no lumps of baking soda!
5. **Gradually add the dry ingredients to the wet ingredients**, mixing on low speed until *just* combined. Don’t overmix, unless you’re aiming for tough cookies (and who is?).
6. **Stir in the chocolate chips** by hand. Again, don’t overdo it. Just enough to distribute them evenly throughout the dough.
7. **Scoop rounded tablespoons of dough** onto your prepared baking sheets. Give them some space; these cookies like to spread out and get comfy.
8. **Bake for 8-10 minutes**, or until the edges are golden brown and the centers still look a *little* soft. That’s the secret to perfectly chewy cookies!
9. Let them **cool on the baking sheet for a few minutes** before transferring to a wire rack. Or, if you’re like me, eat one hot off the tray. Burned tongue? Totally worth it.

Common Mistakes to Avoid

• **Melting your butter:** Softened, not melted, folks! Melted butter equals flat, greasy cookies. We’re not making lace here, we want pillowy goodness.
• **Overmixing the dough:** Once you add the flour, treat that mixer like it owes you money and you want to be done with it fast. Overmixing develops gluten, leading to tough cookies. No fun!
• **Not preheating the oven:** Seriously, don’t skip this. A cold oven messes with the bake time and texture. **Patience, grasshopper.** A hot oven ensures an even bake.
• **Baking too long:** We want soft centers, remember? Pull them out when the edges are set and golden, even if the middle looks a tad underdone. They’ll continue baking a bit on the hot sheet.
• **Using *cooked* pudding mix:** We’re talking **instant** pudding. The dry powder. Don’t cook it first, unless you want a very confusing (and probably gross) dough.

Alternatives & Substitutions

• **Pudding Flavor:** Vanilla is classic, but chocolate instant pudding amps up the chocolate factor. Butterscotch or cheesecake pudding? Go wild, rebel! Seriously, experiment.
• **Chocolate Chips:** Milk chocolate, semi-sweet, dark, white chocolate… or a mix! Feeling fancy? Add some toffee bits, chopped nuts (walnuts, pecans), or even a sprinkle of sea salt on top before baking. **Your cookie, your rules.**
• **Butter vs. Margarine:** Okay, I’ll allow it if you’re in a pinch, but seriously, butter tastes better. It just does. Don’t hurt your soul with margarine if you don’t have to. Real butter provides superior flavor and texture.
• **Gluten-Free Flour:** You *can* usually swap in a 1:1 gluten-free baking blend. Results might vary slightly, but many GF flours work great for cookies. Just ensure your blend contains xanthan gum or add a little.

FAQ (Frequently Asked Questions)

• **”Do I have to chill the dough?”** Nope! That’s one of the best parts of this recipe. Instant gratification, baby! You *can* chill it if you want, and it might make them a little thicker, but it’s not required.
• **”Can I freeze the dough?”** Absolutely! Scoop balls onto a parchment-lined baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple extra minutes to the bake time. Future you will thank you.
• **”What kind of instant pudding should I use?”** Any brand of instant pudding mix will work! Just make sure it’s the *instant* variety and not the “cook & serve” kind. Vanilla is a safe bet, but chocolate or butterscotch are also delish.
• **”My cookies are flat. What went wrong?”** Usually, flat cookies mean your butter was too soft (melted!), you didn’t measure your flour correctly (too little), or your baking soda isn’t fresh. **FYI**, check that baking soda expiry date!
• **”How long do these cookies stay fresh?”** In an airtight container at room temp, they’re typically fantastic for 3-5 days. But let’s be real, they rarely last that long.
• **”Can I halve or double the recipe?”** For sure! It scales beautifully. Just make sure your mixing bowl is big enough if you’re doubling.

Final Thoughts

See? I told you it was easy! Now you’ve got the power to whip up a batch of ridiculously amazing chocolate chip cookies whenever the craving strikes. No more sad, store-bought imposters for you, my friend. Go forth and spread cookie joy – or just hoard them all for yourself. No judgment here. You’ve earned this cookie mastery. Now get baking!