The magic of a classic pudding cookie is in how chewy the cookies are. These Chocolate Chip Pudding Cookies give you the same great chewy cookie, but without using a pudding mix!
Prep Time 10mins
Cook Time 11mins
Total Time 21mins
1/2cuplight brown sugar
1 cup, plus 2 tbspall purpose flour
1cupsemi-sweet chocolate chips
sea salt flakes, such as Maldonoptional
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Slowly add in the flour, cornstarch and baking soda, making sure it is well incorporated. Add the chocolate chips and stir to mix throughout the dough.
Scoop out 2-tablespoon portions and roll into balls. Place each ball on the prepared baking sheet. Bake for 11 to 12 minutes. Remove from the oven when the cookies are puffy and barely cooked through - do not let them brown. The cookies should be round and pillow like (and not browned at all) when they're ready to come out of the oven.
Sprinkle lightly with salt, if using, as soon as they're out of the oven. Let the cookies cool for 1 minute on the tray and then transfer to a wire rack. As they cool, they will settle into the dips and ridges that you see in the photos. Store the completely cool cookies in an airtight container for up to one week.
Fee free to swap the chocolate chips with the add-ins of your choice equaling 1 cup total. Take care not to overcook these cookies. For a perfectly chewy pudding cookie, you want to remove them from the oven when they're puffy and not at all browned, and then let them cool on a wire rack.