Friday, August 19, 2016

Best Chocolate Chip Cookies

I posted a chocolate chip cookie recipe several years ago.  They were good, especially warm, but would harden once completely cooled.  So, I was always looking for a way to adjust them to improve the texture.  I finally figured it out!  One of my kid's teachers apparently makes better chocolate chip cookies than Mommy.  I found out that she puts pudding mix in the batter.  So, I adjusted my recipe to include some.  Ahhhh... cookie perfection!!  So good!  

Best Chocolate Chip Cookies

½ c butter (salted) 
½ c vegetable shortening
¼ c sugar
¾ c brown sugar
1 small package instant vanilla pudding
1 t vanilla
2 t baking powder
1 t baking soda
2½ c flour
1/3 c milk
1½ c semi-sweet chocolate chips

Preheat oven to 375o Cream together the butter, shortening, both sugars, pudding mix and vanilla.  Add the baking powder, baking soda and salt mixing constantly.  Slowly mix in the flour.  Add milk one tablespoon at a time until dough starts to stick together.  Stir in chocolate chips.  Roll into balls and place two inches apart on a cookie sheet.  Bake for about 10 minutes.  Let cool for 2 minutes on cookie sheet before removing.  Makes about 3 dozen cookies.

Note:  If you use unsalted butter, add ½ t salt.


  1. What pudding mix do you use that is completely egg free and free from possible egg contamination?

    1. I use Jello Brand Instant Vanilla Pudding. Egg is not listed as an ingredient on this brand. Allergens are listed as none. I can not confirm that this brand is free of all possible egg contamination. You may try contacting them. While my husband is allergic to eggs, he is not as sensitive to them as others are. This brand works for us but I can't assure that it works for everyone. Let me know if you find out any additional information on this brand or others. Thank you.

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