To the bowl of a stand mixer fitted with the paddle attachment (or
large mixing bowl and electric mixer) combine the butter, sugars,
egg, vanilla, and beat on medium-high speed until creamed and
well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the flour, pudding
mix, baking soda, optional salt, and beat on low speed until just
combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate
chips, and beat on low speed until just combined, about 30
seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form
approximately 14 equal-sized mounds of dough, roll into balls, and
flatten slightly. Tip - Strategically place a few chocolate chips right
on top of each mound of dough by taking chips from the underside
and adding them on top.
Place mounds on a large plate or tray, cover with plasticwrap, and
refrigerate for at least 2 hours, up to 5 days. Do not bake with
unchilled dough because cookies will bake thinner, flatter, and be
more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with
cooking spray. Place dough mounds on baking sheet, spaced at
least 2 inches apart (I bake 8 cookies per sheet) and bake for about
11 minutes, or until edges have set and tops are just set, even if
slightly undercooked, pale, and glossy in the center; don't overbake.
Cookies firm up as they cool. Allow cookies to cool on baking sheet
for about 10 minutes before serving. I let them cool on the baking
sheet and don't use a rack.
Cookies will keep airtight at room temperature for up to 1 week or
in the freezer for up to 6 months. Alternatively, unbaked cookie
dough can be stored in an airtight container in the refrigerator for
up to 5 days, or in the freezer for up to 4 months, so consider
baking only as many cookies as desired and save the remaining
dough to be baked in the future when desired.
Originally Submitted
4/17/2015
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