Brown Butter and Vanilla Pudding Mix make these chocolate chip cookies my favorite! You will love this recipe, while it does require chill time you will see it is well worth it! My favorite chocolate chip cookies recipe will be your new favorite!
I go through phases in baking, sometimes I cannot get my fill of banana bread other times its creme brûlée. But what never changes is the simplicity of chocolate chip cookies, and then when it's a warm chocolate chip cookie, well I just go all gooey ooey inside!!
Another chocolate chip recipe I adore are my chocolate chip muffins.
Back in January, I visited Disneyland for a blogging conference with ma homegirl Hayley @ The Domestic Rebel we, of course, visited Ghiradelli Square in California Adventure, and ordered warm chocolate chip cookies. The cookie was soooo good, normally when I am at GQ I get the cookie Sunday but it was lovely to just enjoy the pure cookie.
Well, a few weeks ago I decided I wanted CC Cookies. And because I hate making the same thing twice, just like I hate wearing the same outfit twice, even though both of these things happen all the time, I decided to play with my perfect chocolate chip cookie recipe.
I combined my all time love of browned butter and pudding mix to create, what I call my favorite chocolate chip cookie. The cookies are thick, chewy, chock a block full of chocolate. And they actually remind me of the cookies at Ghiradelli square.
Since making these I have already made them another two times. Which is saying something for me. Like I said before I don't like to make the same recipe twice. But I often do, when I looove it!
Let's get to My Favorite Chocolate Chip Cookies:
For these chocolatey filled cookies you'll need a few things:
- Butter. I like using unsalted butter, but if you want to use salted butter all you have to do is leave out some of the salt we add-in.
- Eggs. For this particular cookie, we will need an egg yolk and a whole egg. The extra yolk makes the cookie extra chew and adds moisture.
- Vanilla Extract. Make sure you are using the real stuff!
- Sugars. Granulated sugar and dark brown sugar are needed, the white sugar helps the cookies spread and the brown sugar provides moisture, chewiness, and flavor.
- Instant Vanilla Pudding Mix. This makes the cookie extra soft and chewy. Make sure to use the small size box, not the large one!
- Salt. Don't forget to add some salt to these sweet cookies.
- Flour. Just some good old All-Purpose Flour, also known as Plain Flour.
- Baking Soda. This makes the cookies rise. Make sure your baking soda is fresh, expired or old baking soda will not lift the cookies when they bake.
- Chocolate Chips. I like to use Callebaut Chocolate Callets or chopped chocolate bars to achieve a more melty chocolate chip cookie.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
Start by browning the butter in a saucepan. Check out this post with step by step photos on how to brown butter.
Add the browned butter to the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer then add the remaining butter and let sit until fully dissolved.
After you're going to want to add your sugars and vanilla, then mix in for two minutes until completely combined. Once you've done that go ahead and add the egg and egg yolk.
Mix until it lightens up quite a bit and looks creamy. This will take a few minutes.
In a separate bowl add all of your dry ingredients together and whisk to combine.
Start by slowly incorporating the dry ingredients into the wet ingredients, make sure to be scraping the sides down.
Finally you're going to fold in the chocolate chips (my favorite part)
I like to use a medium cookie scoop to portion out 1.5-2 tablespoons of cookie dough. Place the balls into an air-tight container, I prefer to place them on sheets of parchment paper or wax paper- makes them easier to peel off later. You could also place on a plate and wrap it in plastic wrap. Chill the dough for at least an hour and a half before baking or up to two days. If you chill the dough for longer than an hour and a half then let the cookie dough balls sit at room temperature for about 15-20 minutes before baking.
These are my favorite plastic containers.
When you are ready to bake your cookies, I like to roll the dough balls and slightly pinch them together to make a taller dough ball, as seen in the photo below. A taller, chilled dough ball ensures the cookies don't spread too much.
After they are baked let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely or dig into a warm cookie!!
Most all cookies are great candidate for freezing.
To freeze baked cookies: Once you've baked the cookies allow them to cool completely then place in an air-tight container or freezer-safe bag and freeze for up to 3 months. When ready to eat place cookies on the counter to thaw for an hour.
To freeze unbaked cookie dough balls: Scoop the cookie dough and place it on a parchment-lined sheet pan or large plate to freeze, once they are frozen (about an hour or two) place the dough balls into an air-tight container or freezer-safe bag and freeze for up to 3 months.
When ready to bake the cookies, follow normal instructions but add a minute or two onto the bake time. The cookies may not spread as much from frozen, in that case when the cookies come out of the oven I bang the tray on the counter to encourage the cookies to spread.
Check out this post on my Cookie Baking Tips
More cookie recipes
You've gotta try these no bake chocolate peanut butter cookies, such a fun and different cookie, totally delicious!!
My friend Ari makes the most delicious Italian Rainbow Cookies, they are so beautiful.
If you're looking for another cookie but not a chocolate one these Oatmeal Cranberry Cookies are always a crowd-pleaser.
These toasted marshmallow cookies are full of chewy texture, you will not be able to eat just one!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 250 grams (2 Cups) Unbleached All-Purpose Flour/ Plain Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 3.4oz Box Instant Vanilla Pudding
- 7oz (14 Tablespoons) Unsalted Butter
- 1 Tablespoon Pure Vanilla Extract
- 100 grams (½ Cup) Granulated Sugar
- 150 grams (¾ Cup) Dark Brown Sugar
- 1 Large Egg + 1 Large Egg Yolk, at room temperature
- 240 grams (1 ½ Cups) Chocolate Chips or Chocolate Chunks (My preference is Callebaut Chocolate Callets)
- To brown the butter cook the first 10 tablespoon butter over low to medium heat. Swirl it every so often. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y. The process will take around 5-10 minutes. Check out this post with step-by-step photos of how to brown butter.
- Pour the brown butter into the bowl of an electric mixer fitted with a paddle attachment or a heatproof bowl with a handheld electric mixer. Mix in the last 4 tablespoons of butter and let sit for a few minutes then mix until all of the butter is completely dissolved in the brown butter.
- Add in the vanilla, granulated sugar, and brown sugar. Mix until fully combined and continue to beat for 2 minutes on low-medium speed. Add egg and egg yolk mix for 3 minutes, do not skip this step, you will notice the color of the mixture will lighten quite a lot by the end of the mixing. Make sure to scrape down the sides of the bowl to ensure everything is evenly combined.
- In a large bowl whisk together the flour, baking soda, salt, and pudding mix together and set aside.
- Mix in the flour mixture until almost fully combined then add chocolate chips and continue folding the batter until all combined. Don't overmix.
- Use a medium cookie scoop to roll out the cookie dough balls and place on a flat sheet/ plate with parchment in between layers then cover with plastic wrap OR scoop out into a parchment paper or wax paper-lined plastic container and chill for at least 1 hour 30 minutes or up to two days. If you chill for longer than one hour thirty minutes let the cookie dough sit at room temperature for 15-20 minutes before baking.
- Preheat oven to 350F/180C and line a baking sheet with a Silpat liner, if using. Place cookie dough balls at least two inches apart. Bake for 8-10 minutes, or until the dough is set and slightly turning golden brown on the sides, you don't want the cookie to look wet on top. Let cool on the tray on wire rack for 5-10 minutes then transfer to cool directly on the wire rack. Cook longer if you like a more crunchy cookie, store leftovers in an air-tight container for up to 5 days.
- To freeze baked cookies: Once you've baked the cookies allow them to cool completely then place in an air-tight container or freezer-safe bag and freeze for up to 3 months. When ready to eat place cookies on the counter to thaw for an hour.
- To freeze unbaked cookie dough balls: Scoop the cookie dough and place it on a parchment-lined sheet pan or large plate to freeze, once they are frozen (about an hour or two) place the dough balls into an air-tight container or freezer-safe bag and freeze for up to 3 months
- Baking frozen cookie dough: When ready to bake the cookies, follow normal instructions but add a minute or two onto the bake time. The cookies may not spread as much from frozen, in that case when the cookies come out of the oven I bang the tray on the counter to encourage the cookies to spread.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate chip pudding cookies, easy chocolate chip cookie recipe
This Post was originally published on March 26, 2014, the photos and text have been updated on July 1, 2020.