Ingredients
Units
Scale
- 250 grams (2 Cups) Unbleached All-Purpose Flour/ Plain Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3.4oz Box Instant Vanilla Pudding
- 7oz (14 Tablespoons) Unsalted Butter
- 1 Tablespoon Pure Vanilla Extract
- 100 grams (1/2 Cup) Granulated Sugar
- 150 grams (3/4 Cup) Dark Brown Sugar
- 1 Large Egg + 1 Large Egg Yolk, at room temperature
- 240 grams (1 1/2 Cups) Chocolate Chips or Chocolate Chunks (My preference is Callebaut Chocolate Callets)
Instructions
- To brown the butter cook the first 10 tbsp butter over low to medium heat. Swirl it every so often. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y. The process will take around 5-10 minutes. Check out this post with step-by-step photos of how to brown butter.
- Pour the brown butter into the bowl of an electric mixer fitted with a paddle attachment or a heatproof bowl with a handheld electric mixer. Mix in the last 4 tablespoons of butter and let sit for a few minutes then mix until all of the butter is completely dissolved in the brown butter.
- Add in the vanilla, granulated sugar, and brown sugar. Mix until fully combined and continue to beat for 2 minutes on low-medium speed. Add egg and egg yolk mix for 3 minutes, do not skip this step, you will notice the color of the mixture will lighten quite a lot by the end of the mixing. Make sure to scrape down the sides of the bowl to ensure everything is evenly combined.
- In a large bowl whisk together the flour, baking soda, salt, and pudding mix together and set aside.
- Mix in the flour mixture until almost fully combined then add chocolate chips and continue folding the batter until all combined. Don't overmix.
- Use a medium cookie scoop to roll out the cookie dough balls and place on a flat sheet/ plate with parchment in between layers then cover with plastic wrap OR scoop out into a parchment paper or wax paper-lined plastic container and chill for at least 1 hour 30 minutes or up to two days. If you chill for longer than one hour thirty minutes let the cookie dough sit at room temperature for 15-20 minutes before baking.
- Preheat oven to 350F/180C and line a baking sheet with a Silpat liner, if using. Place cookie dough balls at least two inches apart. Bake for 8-10 minutes, or until the dough is set and slightly turning golden brown on the sides, you don't want the cookie to look wet on top. Let cool on the tray on wire rack for 5-10 minutes then transfer to cool directly on the wire rack. Cook longer if you like a more crunchy cookie, store leftovers in an air-tight container for up to 5 days.
Notes
- To freeze baked cookies: Once you've baked the cookies allow them to cool completely then place in an air-tight container or freezer-safe bag and freeze for up to 3 months. When ready to eat place cookies on the counter to thaw for an hour.
- To freeze unbaked cookie dough balls: Scoop the cookie dough and place it on a parchment-lined sheet pan or large plate to freeze, once they are frozen (about an hour or two) place the dough balls into an air-tight container or freezer-safe bag and freeze for up to 3 months
- Baking frozen cookie dough: When ready to bake the cookies, follow normal instructions but add a minute or two onto the bake time. The cookies may not spread as much from frozen, in that case when the cookies come out of the oven I bang the tray on the counter to encourage the cookies to spread.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
