It seems the secret is out. The secret to wonderfully soft, fluffy chocolate chip cookies is adding pudding to your cookie dough. I discovered this secret several years ago and recently wondered what it would taste like if I subbed chocolate pudding for the called-for vanilla. So I finally decided to give it a try. And the verdict is: 2 thumbs up!
Here is my adjusted recipe:
2 1/2 c. flour
1 tsp baking soda
1/2 tsp salt
1 c butter, softened
3/4 c. brown sugar
1/4 c. sugar
1 (3.4 oz) package instant chocolate pudding mix
1 tsp. vanilla
2 c. semisweet chocolate chips
Set oven to 350 degrees.
In a large bowl, cream together the butter, brown sugar and sugar until light and fluffy. Beat in the pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour, baking soda and salt. Stir in the chocolate chips. Drop cookies by rounded spoonfuls (on the small side) onto ungreased or parchment paper lined cookie sheets.
Bake for 10-11 minutes. Edges should be barely golden brown.
*This recipe is adapted from Rookie Cookie's Chocolate Chip Cookies . . . which is no longer available on her site.