Description
These gluten-free pudding mix chocolate chip cookies are the perfect all-around chocolate chip cookie–delicately crisp and golden brown on the outside, soft and fudgy on the inside, with plenty of melty chocolate chips in every bite.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cup (270 grams) gluten-free measure-for-measure flour, weighed or scooped and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients:
- 1 cup softened butter (2 sticks/226 grams)
- 3/4 cup light brown sugar (150 grams)
- 1/4 cup granulated sugar (50 grams)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 (3.4 oz.) package Jello instant vanilla pudding mix (96 grams)
Mix-Ins:
- 2 1/2 cups (15 oz/425 grams) dark chocolate chips or semisweet chocolate chips
Instructions
- Preheat The Oven & Prep The Pans. Start by preheating the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Combine The Dry Ingredients. In a medium mixing bowl, combine flour, baking soda, and salt. Whisk to combine, then set aside.
- Cream Butter & Sugars. Add softened butter, brown sugar, and sugar to the bowl of a stand mixer or a large mixing bowl and cream 2-3 minutes, or until light, fluffy, and fairly smooth.
- Add Eggs One At A Time, mixing to fully incorporate each egg before adding the next one. Mix In Vanilla. Scrape down the sides of the bowl and add the vanilla extract. Mix to combine.
- Add Pudding Mix and stir until fully combined.
- Mix In Half Of The Dry Ingredients at a time (this prevents the flour from flying everywhere!), then add the second half of the dry ingredients and mix until they’re almost fully mixed in, with just a few dry patches left.
- Add 2 1/4 cups Chocolate Chips, and mix until well distributed and no dry patches remain in the dough.
- Scoop & Bake. Use a large cookie scoop (3 Tablespoons) to measure 3-Tablespoon cookie dough balls. Add 6 cookie dough balls to one of your prepared pans. Bake the cookies 10-12 minutes, or until the edges are set and the centers look just underdone. (I pull mine out closer to 12 minutes)
- Shape & Finish. If desired, use a large circular cookie cutter, a glass, or the back of the spoon to coax the cookies into perfect circles. Fill in any empty spots with a few extra chocolate chips.
- Cool & Repeat. Let the cookies cool 1-2 minutes on the baking sheet before transferring them to a wire rack to finish cooling completely. Repeat the baking steps with the remaining cookie dough, alternating baking sheets with each batch so you don’t put cool dough on a hot baking sheet.
- Serve & Store. Enjoy the cookies right away or store in an airtight container or bag at room temperature 1-2 days. Or, freeze baked cookies up to 2 months.
Notes
- Gluten-Free Flour. We highly recommend King Arthur Gluten-Free Measure-For-Measure Gluten-Free flour for taste & texture, but if you need to use another brand, be sure it contains xanthan gum so the cookies turn out properly. Do not use alternative flours, like coconut flour, almond flour, or oat flour in this recipe.
- Measure Carefully! Whenever possible, we recommend using a kitchen scale to get precise measurements, but if you don’t have one, we highly recommend using the Scoop & Level Method to spoon flour INTO the measuring cup rather then scooping flour WITH your measuring cup. Using the cup to scoop flour packs too much flour into the cookie dough, which impacts the flavor, texture, and spread of the cookies.
- Let Them Cool! Keep in mind that these chocolate chip pudding cookies will KEEP cooking even after they come out of the oven. The residual heat from the hot baking sheet and the warm cookie itself will help set the centers of the cookies as they cool. If you cut or bite into one warm, it’ll be gooey. If you wait for it to cool, you’ll get soft, chewy cookies with a perfectly fudgy, chewy center.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
