Soft Chocolate Chip Cookies

    (10527)
    57 minutes

    This delicious cookie recipe has an overall soft texture from the instant pudding mixture with some added crunch from the walnuts and chocolate chips.


    9972 people made this

    Ingredients
    Makes: 72 cookies

    • 4 1/2 cups (560g) plain flour
    • 2 teaspoons bicarbonate of soda
    • 500g butter, softened
    • 1 1/2 cups (330g) brown sugar
    • 1/2 cup (100g) white sugar
    • 200g instant vanilla pudding
    • 4 eggs
    • 2 teaspoons vanilla essence
    • 4 cups (670g) dark chocolate chips
    • 2 cups (240g) chopped walnuts

    Directions
    Preparation:15min  ›  Cook:12min  ›  Extra time:30min cooling  ›  Ready in:57min 

    1. Preheat oven to 180 degrees C.
    2. Sift together the flour and bicarbonate of soda. Set aside.
    3. In a large bowl cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Stir in the chocolate chips and nuts. Drop cookies by rounded teaspoonfuls onto ungreased baking trays.
    4. Bake for 10 to 12 minutes in the preheated oven. Cookies are done when edges are golden brown. Cool on wire cake racks.

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    Reviews and Ratings
    Global Ratings:
    (10527)

    Reviews in English (8170)

    by
    4354

    Okay, Ya'll here's the REAL deal. I've made all of the TOP choc chip cookie recies on our wonderful site here and I'm here to tell you --THIS IS IT! I held off making this one because I thought the pudding would be gross but you can't even taste it. All it does it make and keep them soft (like putting a preservative in). I would make the following changes: Add 2 teasp. of baking powder, 1/2 teasp. salt and 2 TABLESPOONS (yes, you heard right) of VANILLA. This gives them what they were missing as noted in serveral reviews. My second favorite are the BEST BIG ones but they are really rich and my family prefers this recipe instead. You won't believe how delicious these turn out!! Happy Baking!  -  17 Sep 2002  (Review from Allrecipes USA and Canada)

    by
    2323

    This recipe is the best I have found. They are very simple to make although they take a little time they are well worth it! The things I have found helpful with this recipe is it is best to chill the dough when you arent using it. I use a mellon baller to get the cookies at a good uniform size, 1 to 2 scoops depending on the size of the mellon baller, roll them up and plop them down. Also, as every oven is different, my cookies come out perfect at 9 minutes, dont let the soft look fool you they seem to continue to cook a bit after you take them out. And as a common cookie rule, keep the pan at a room temperature so your cookies dont come out flat with all the butter that is in this recipe, if you can't rotate between pans, run them under cool water to bring the temp down, they really make them look a lot better than if you dont. Many people have been asking how to add the pudding, it goes in completely dry, just the mix, nothing more, it really helps the taste yet tastes nothing like pudding. One last thing I would suggest, if the cookies are coming out like 'cake' they have not been prepared correctly, these cookies come out perfectly for me every time, not once were they anything but what they should be, follow the directions close and you'll do fine! I hope I could help, these are really worth the time!  -  18 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    1670

    do you have to cook the pudding first or do you just add the mix to the recipe? i just added the mix and the cookies came out very crumbly in texture. it didn't form quite well either. please help!  -  15 Sep 2002  (Review from Allrecipes USA and Canada)

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