These chocolate chunk cookies are especially chewy thanks to the addition of instant pudding mix.

Directions

Yields approximately 26 cookies

1. Preheat oven to 375 degrees Fahrenheit.

2. Unwrap chocolate bar, place in a bag and pound with a meat tenderizer until chocolate is in small, bite-size pieces.

3. Cream the margarine and sugars in the bowl of an electric mixer. Add all ingredients, adding chocolate and nuts last. Do not overmix. Drop by spoonfuls, about four inches apart, onto two cookie sheets lined with Gefen Easy Baking Parchment Paper(because they spread a lot)

4. Bake for nine minutes. They will appear to be underbaked; take them out anyway. They will get a bit firmer, but they will be soft and chewy.

Notes: I used non-hydrogenated tub margarine for this recipe, and the cookies were even softer and chewier than the ones I made with margarine sticks. You can also use 2 cups whole wheat pastry flour instead of regular flour.

Recipe tags

Chocolate Chocolate chip cookies Cookies Estee Kafra Snacks

Soft and Chewy Vanilla Chocolate Chunk Cookies

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Ruchama Brownstein

9 months ago

it tasted DELICIOUS, but they were super fragile and broke apart easily while I was transferring them from the pan to a bag, so I rolled the baked cookies into balls and sold them like that. (I run a baking business)