The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.
Southern Vanilla Pudding Chocolate Chip Cookies
Blaise Doubman
I have been cleaning and clearing out some of my cookbook collection and I thought I would share a new cookie recipe that I am obsessed with. I stumbled upon a recipe for “Southern” style chocolate chip cookies in an old cookbook of mine and decided to try them. They use powdered instant vanilla pudding in the mix and although I have made cookies like this before, it is the melting and cooling of the butter – as well as how they are mixed that make all the difference. Delightfully different – tasty – chewy and just slightly tan colored. I have made a few adjustments of course, to make them perfect, so I have a feeling that you are going to love these!
It seems everyone online is finding adding instant pudding mix to cookies and cakes will take things to the next level but I have heard of doing this most all of my life. It really creates that something special people look for and ask about. I also have a recipe on my website for Snickerdoodles that call for a box of vanilla instant pudding that people simply go crazy over!
Southern Vanilla Pudding Chocolate Chip Cookies
2 sticks unsalted butter, melted and cooled
2 large eggs
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 small box instant vanilla pudding mix
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips
Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
In a bowl beat together the melted and cooled unsalted butter with the large eggs until the mixture is creamy.
Beat in the packed light brown sugar and white granulated sugar. Add in the instant vanilla pudding mix, pure vanilla extract, baking soda and salt.
Gradually stir in the white all-purpose flour. Gently fold in the semi-sweet chocolate chips.
Place heaping teaspoon size amounts of dough, into balls, onto the parchment lined baking sheets and leave about 2 inches of spreading room between each cookie.
Bake, one sheet at a time, in preheated oven for 11 minutes. Remove and allow to cool.
Enjoy!
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