Some days it seems as though the right thing to do is eat a few velvety soft chocolate chip cookies. You know the type with the super soft texture, the perfect amount of chocolate chips per cookie and a slight after taste of something you can’t quite remember. Well…I have you covered! How about a totally fabulous adult version of Chips Ahoy? How does a Vanilla Mocha Dark Chocolate Chip Cookie sound? Ohhhh, yes!
It is a simple, simple secret ingredient. Now, remember I told you this was a homemade version…but here is the not-quite-so homemade secret to this chewy wonder. Vanilla pudding! What?! Yes! This is a fact!
Without further ado I present to you this gem of a cookie recipe. It is cakey and soft on this inside, has a slightly browned top, and the flavor? This cookie is enveloped with velvelty mocha notes with a pop of dark chocolate with a subtle note of vanilla and speck of salt.
The preparation is simple. Softened, unsalted butter meets brown sugar and white sugar in the mixer. They dance the tango…as the pudding mix and eggs interrupt this affair and set a totally different mood.
In your sifter gather the dry ingredients – flour, salt, baking soda and espresso powder. They dance a waltz…
The dry ingredients are gently mixed in and, lastly, the chocolate chips are stirred in. The dough is dropped onto a cookie sheet into neat little tablespoons rows…
These cookies get baked at 350* for 10 – 12 minutes. They should be slightly golden around the edges. Let cool on the pan for 2 minutes then remove to a wire rack and cool completely.
Vanilla Mocha Dark Chocolate Chip Cookies
Pre-heat the oven to 350*. Line your cookie sheet with some parchment paper.
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup white sugar
Cream this mixture together until light and fluffy, about 3 minutes.
2 large eggs
3.4 oz. of vanilla instant pudding mix
1 teaspoon of vanilla
2 1/4 cups all purpose flour
1 teaspoon of baking soda
1 Tablespoon of espresso powder
1/2 teaspoon salt
Mix this until just combined.
Stir in 1 1/2 cups of dark chocolate chips.
Bake at 350* for 10- 12 minutes until just golden around the edges. Let cool in the pan for 2 minutes before removing to a wire rack for complete cooling. Store in an airtight container…if they don’t disappear first!
Thanks for reading! Have a wonderful rest of your week!