The Secret Ingredient Behind Soft & Fluffy Chocolate Chip Cookies

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I spend a lot of time on Pinterest. Like a LOT of time. In fact, if there’s one type of social media that I’m addicted to, it would be Pinterest (and if I’m being honest… I’m a little addicted to Facebook too!). Anyway, I kept seeing photos of these gorgeous big, soft and fluffy chocolate chip cookies and wondered what they were putting into them to get them so fluffy.

 

WELL! It turns out that the answer is something that you never, ever would have thought of. And best of all, you can buy it in your local supermarket for about $1.00. Any guesses? Ok, just because I can’t keep a secret, I’ll tell you! It’s instant pudding mix. Yep! Who on earth would have ever guessed that!?

 

Instant pudding mix is the secret ingredient behind those lovely big chocolate chip cookies and it really couldn’t be easier. Whether you’re making a batch of good old chocolate chip cookies, or are after some quadruaple chocolate cookies, instant pudding mix is the way to go. If you want to make chocolate flavoured cookies, then simply buy a packet of instant chocolate pudding mix, or use instant vanilla pudding mix for your traditional cookies.

 

 

The second trick to beautiful fluffy cookies is to let the cookie dough chill in the fridge for 30 minutes before cooking. This will mean the cookies will spread out less – keeping a lovely high cookie to eat. Yummy!

 

Soft & Fluffy Chocolate Chip Cookies – Recipe

Ingredients: 

  • 170g unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ¼ cup caster sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups plain flour
  • ¼ cup instant vanilla pudding mix
  • 1 teaspoon bicarb soda
  • Pinch salt
  • 1 and 1/2 cups baking chocolate chips
  • ½ cup extra baking chocolate chips for decorating the cookies

 

Method: 

  1. Combine the butter, sugars, egg, vanilla in a bowl and beat on medium-high speed until well combined and creamed. This will take 3-5 minutes.
  2. Scrape down the sides of the bowl, and add the flour, vanilla pudding mix, bicarb soda and salt.
  3. Beat on low speed until just combined.
  4. Scrape down the sides of the bowl and add the chocolate baking chips.
  5. Beat on low speed until just combined.
  6. Using a ¼ cup to measure, form 15 equal-sized dough balls and flatten slightly.
  7. Add about 5-6 chocolate chips to the top of each dough mound.
  8. Place cookies onto a large tray, cover with plasticwrap, and refrigerate for at least 30 minutes.
  9. Preheat oven to 180 degrees.
  10. Line a tray with baking paper and place cookies onto the tray, leaving at least 2 inches between them.
  11. Bake for 10-12 minutes, or until edges have set and the cookies are slightly golden.
  12. Don’t overcook the cookies – they will firm up as they cool.
  13. Cool the cookies on the tray for about 10 minutes before serving before popping onto a wire rack.
  14. These chocolate chip cookies will keep airtight at room temperature for up to 1 week.

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