These easy Double Chocolate Chip Cookies made with instant pudding mix are tender, sweet and irresistible! These are a family favorite recipe that I bake often. I haven't met anyone who doesn't love these pillowy soft cookies and my kids gobble them up. They're great anytime of the year, but they are especially perfect for cookie exchanges, gift giving and parties during the holiday season.
optional: 8 ounces coarsely chopped white chocolate and colorful sprinkles
Instructions
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Mix flour, baking soda, and salt. Set aside.
In a large bowl using an electric hand-held or stand mixer fitted with a paddle attachment, beat the butter, sugars, pudding mix, and vanilla. Beat in eggs. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly add and mix the dry ingredients into the wet ingredients until combined. Stir in chocolate chips with a spoon.
Drop cookie dough by spoonfuls on baking sheets. Feel free to sprinkle some kosher or sea salt on top. So good!
Bake for 8-10 minutes. Mine are usually ready in 8 minutes. Allow to cool for 5 minutes on the cookie sheet. During this time, you can press a few more chocolate chips/chunks into the top of the warm cookies – this is just for looks. You can also sprinkle with a little more sea salt as well. Transfer to cooling rack to cool completely.
If using, melt the chopped white chocolate in the microwave in 20 second increments, stirring after each until completely melted. Dip the cookies into the white chocolate and sprinkle with sprinkles. Allow chocolate to set completely at room temperature or in the refrigerator.
Notes
*Nutritional information does not include optional white chocolate.
Measure flour correctly. Using a food scale is the most precise method for measuring ingredients, especially flour. If you don’t have one available, lightly spoon flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife (or another straight edge) to level the flour across the measuring cup.
Fresh baking soda. Be sure that your baking soda is fresh! It loses potency over time. When I open a new container, I always write the date on the lid with a Sharpie. Discard the opened container after 6 months.
Bake on parchment or silicone. Parchment paper, or better yet, a silicone baking mat makes for the most perfect cookies. Greasing the baking sheet creates an overly greasy foundation, which will cause the cookies to spread too much. Silicone baking mats will grip onto the bottom of your cookies to prevent them from spreading too much. The mats also promote even browning.
Don’toverbake! The best way to have cookies with the perfect texture that are soft and chewy, is to ever-so-slightly under bake them (I pull them out as soon as the top is no longer glossy or wet looking). Mine were done after only 8 minutes!