Total Preparation Time – 15 Minutes
Time Spent Waiting – None (Chilling, Resting, Rising)
Cook Time – About 10 Minutes per Batch
Makes – About 36 Cookies
This cookie is a fairly straightforward recipe with one twist. The recipe calls for the use of Instant Chocolate Pudding Mix. I’ve seen cookie recipes that call for cake mixes or special flours, but this was a first for me. While the cookie is pretty solid (flavor and texture) it almost smells like a Betty Crocker Devils Food Cake. The bar manager, who has an excellent tasting palette, knew there was something different about the cookie, but couldn’t place it. It’s pretty fun when I can stump him. Otherwise, everyone loved this cookie.
To start, in a medium bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, and a 4 ounce package of instant chocolate pudding. Jell-o brand instant pudding only comes in a 3.9 ounce package, which works out. What matters is that you are close.
Next, in a stand mixer with a paddle attachment, cream together 2 sticks of softened butter, ¼ cup granulated sugar, and ¾ cup of brown sugar. Mix until light and fluffy.
To the butter mixture, mix in 2 eggs and 1 teaspoon of vanilla. Beat until uniform.
Gradually mix the dry and wet ingredients until the dry ingredients are moistened. Finally, stir in 12 ounces (1 1/2 cups) of semisweet chocolate chips and 1 cup of medium chopped walnuts. At this point, you should have a fairly firm dough ready to scoop onto cookie sheets.
I scooped the cookies using a Tablespoon Sized Cookie Scoop. I placed the cookie about 1 ½ inches apart on a parchment paper lined cookie sheet. The cookies do not spread very much during baking, in case you need to place the cookies a little closer together.
Bake for 10 minutes at 375 degrees, rotating the pan after 5 minutes. The cookie should be firm to the touch. Let the cookie cool on the pan for 5 minutes and move to a cooling rack. There you have it.
I think there are some good opportunities to change this recipe up. Try different types of pudding, like vanilla, butterscotch, coconut cream, or even lemon. Likewise, the type of chips you put in the cookie can vary, like white chocolate, butterscotch, peanut butter, and toffee. There is quite a bit of potential here to play with flavors. I think my next attempt might be Vanilla with Toffee.
I hope you enjoy,
Kappy
Equipment Needed
Stand Mixer with Paddle Attachment
Medium Mixing Bowl
Measuring Cups
Measuring Spoons
Whisk
1 Tablespoon Dough Scoop
Wooden Spoon or Spatula
Cookie Sheets
Parchment Paper
Cooling Rack
Ingredients
2 Cups of All Purpose Flour
1 Teaspoon of Baking Soda
1 Package (about 4 Ounces) of Instant Chocolate Pudding
1 Cup of Softened Butter
1/4 Cup of Granulated Sugar
3/4 Cup of Light Brown Sugar
2 Large Eggs
1 Teaspoon of Vanilla
12 Ounces of Semisweet Chocolate Chips
1 Cup of Medium Chopped Walnuts
Abbreviated Directions
1. Whisk together Flour, Baking Soda, and Chocolate Pudding in a Medium Bowl
2. Cream together Butter, Granulated Sugar, and Brown Sugar in Stand Mixer, until Fluffy
3. Mix in Eggs and Vanilla to Butter Mixture, until Uniform
4. Mix Wet and Dry Ingredients
5. Stir in Chocolate Chips and Walnuts, until Uniform
6. Scoop 1 Tablespoon Cookies on Parchment Lined Cookie Sheet
7. Bake at 375 Degrees for 10 Minutes
8. Let Cool for 5 Minutes on Cookie Sheet, then Transfer to Cooling Rack
Kap's Kitchen 