Pudding cookies are the only variety of Chocolate Chip Cookies that I have been able to successfully convert to a whole wheat variety. So, I compromise on the pudding, by telling myself the whole wheat makes up for it. That makes sense, right?
2 1/4 cups whole wheat flour, I used freshly ground hard white wheat
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 cups butter, softened
1 1/2 cups light brown sugar, packed
1/2 cup white sugar
2 (3.4 oz) packages instant vanilla pudding
4 eggs, room temp
2 teaspoons vanilla extract
4 cups semi sweet chocolate chips
Preheat oven to 350 degrees. Whisk together flours and baking soda and set aside. In a large bowl or kitchenaid mixer, cream butter and sugars. Add in the pudding mix and beat until light and fluffy. Add the eggs and vanilla and beat until smooth. Slowly add in the flour mixture, making sure that it is well incorporated. Last, add the chocolate chips and stir well to mix them throughout the dough.
I use my medium scoop to make the cookies an even size. I like to bake up about half of the batch and then freeze the remaining dough. When I am ready to use it, I simply set it on the counter for 20-30 minutes and then scoop out the number of cookies that I want to bake at the time.
This recipe makes 6 dozen medium size cookies.
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