This chocolate chip pudding cookie recipe sounds wonderful. The cookies stay moist for days. This cookie recipe uses a combination of whole wheat flour and all-purpose flour. It is a fairly large recipe that makes about six dozen cookies, so that is perfect if you plan to feed a large crowd. Cookie recipes freeze well, so this will also make it convenient if you are making cookies for school lunches.
The ingredients you will need for this chocolate chip pudding cookie recipe include whole wheat flour, all purpose flour, baking soda, softened butter, light brown sugar, and white sugar. You will also need instant vanilla pudding, room temperature eggs, vanilla extract, and sweet chocolate chips.
To start preheat the oven to 350 degrees Fahrenheit. Whisk together the flours and baking soda and then set aside. In a large mixing bowl or Kitchenaid stand mixer, cream together the butter and sugars. Then add in the pudding mix and beat until they are light and fluffy. Then add the eggs and vanilla and beat until smooth. Then slowly add in the flour mixture, making sure that it is well incorporated into the mix. Then add the chocolate chips and stir well to mix them throughout the dough.
You can use a medium sized scoop to make the cookies even in size. You can bake half of the batch and freeze the remaining cookie dough, to bake later if you'd like. When you are ready to bake the frozen cookie dough, just sit it on the counter for approximately 20 to 30 minutes and then scoop out the number of cookies you would like to bake at the time.
This cookie recipes was baked on a silpat mat for 11 minutes. Then they were left to cool on the baking sheet for about five minutes. At that time you can remove the cookies and let cool on a wire rack. This cookie recipe freezes great, and so does the cookie dough.
The baker featured uses a silpat(silicone) mat to bake the cookies on. Let's talk a little bit about how we can improve our cookie baking. Traditionally baking sheets were made from aluminum. These cookie sheets often produced cookies that were pale on the top and burnt on the bottom. You can opt for an insulated baking sheet. This is a baking sheet that has two aluminum layers with an air space in between.
There are stone cookie sheets, that are not quite as common, but similar to a pizza stone. These baking stones produce an evenly baked cookie recipe on top and bottom. There are also glass baking pans, which tend to cook slower. There is a difference in the baking results with dark aluminum pans and lighter colored aluminum pans. The dark aluminum pans cook faster, so watch you don't burn your cookies on them. There are also silicone mats that you can lay on top of the cookie sheets. These work very well to give an even baking and color top and bottom. You can line your cookie sheets with parchment paper. Parchment paper also yields a good result for an evenly baked cookie, and helps save on clean up!
If you are asked to grease the pan just rub a little butter from the wrapper or the butter stick right onto the baking pan. You don't need to use a lot. There are also non-stick cooking sprays that offer a lower-fat nonstick option.
Mary Younkin is the creator of the Bare Feet in the Kitchen recipe blog. She is the writer, photographer and blogger for the site. She has a passion for white dishes, dark chocolate, fresh vegetable and funky forks. She loves to travel, and is always planning her next trip. You will find a wide variety of recipe ideas to choose from on the site.
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