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Soft and Chewy White/Milk Chocolate Chip Cookies

There really isn’t much of a background story to this recipe, Kamil just told me he wanted something with milk chocolate and white chocolate. So I adapted this wonderful Martha Stewart cookie recipe to include both chocolates and also some french vanilla instant pudding!

Soft and Chewy White/Milk Chocolate Chip Cookies

Adapted from Martha Stewart

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 1 (3.4 ounce) package instant french vanilla pudding
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cup white chocolate chips
  • 1 cup  milk chocolate chips
  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Beat in the instant pudding mix until incorporated. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper
  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely

Close-up of the batter

Pre-baked

Post-baked

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6 responses »

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