Chocolate Chip with Pudding Cookies

By GratefulSea

From....Barefeet in the Kitchen....
Pudding cookies are an awesome thing. They stay moist for days and they taste fabulous

Ingredients

• 1/4 cups whole wheat flour, I used freshly ground hard white wheat *
• 2-1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1-1/2 cups butter, softened
• 1-1/2 cups light brown sugar, packed
• 1/2 cup white sugar
• 2 (3.4 oz) packages instant vanilla pudding
• 4 eggs, room temp
• 2 teaspoons vanilla extract
• 4 cups (2 12-oz pkgs) semi-sweet chocolate chips
• Feel free to substitute AP flour for the whole wheat flour amount if you would like. It works just as well as the whole wheat version.

Details

Servings 80
Adapted from barefeetinthekitchen.com

Preparation

Step 1

Preheat oven to 350 degrees. Whisk together flours and baking soda and set aside. In a large bowl or kitchenaid mixer, cream butter and sugars. Add in the pudding mix and beat until light and fluffy. Add the eggs and vanilla and beat until smooth. Slowly add in the flour mixture, making sure that it is well incorporated. Last, add the chocolate chips and stir well to mix them throughout the dough.

Use my medium scoop to make the cookies an even size. You can bake up about half of the batch and then freeze the remaining dough. When ready to use the leftover dough, simply set it on the counter for 20-30 minutes and then scoop out the number of cookies you want to bake at the time.

I bake these for 12 to 13 minutes. Let them cool on the sheet for 5 minutes and then remove to wire racks. The cookies freeze beautifully, as does the cookie dough.