Two-Chip Chocolate Chippers Recipe
Two-Chip Chocolate Chippers Recipe photo by Taste of Home
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Two-Chip Chocolate Chippers Recipe

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When baking this chocolate chip cookie recipe, I am a stickler for using one stick of butter and one stick of margarine—the combination of fats gives the cookies terrific texture. And do not use a scooper—the tool compacts the cookies too much. —Lee Ann Miller, Millersburg, Ohio
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:60 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 60 servings


  • 1/2 cup butter, softened
  • 1/2 cup stick margarine, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon baking soda
  • 1-1/2 cups semisweet chocolate chips
  • 1-1/2 cups milk chocolate chips
  • 1-1/2 cups chopped pecans, optional

Nutritional Facts

1 cookie (calculated without pecans): 109 calories, 6g fat (3g saturated fat), 12mg cholesterol, 76mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein.


  1. Preheat oven to 375°. In a large bowl, cream butter, margarine and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and pecans if desired.
  2. Drop by rounded tablespoonfuls 1 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake 8-10 minutes or until lightly browned. Remove to wire racks. Yield: 5 dozen.
Originally published as Two-Chip Chocolate Chippers in Taste of Home October 2011, p73

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cmdaiber User ID: 3144864 258359
Reviewed Dec. 19, 2016 Edited Jun. 23, 2017

"So I have made these about 3 times now and each time they get better! I use the instant Jell-o vanilla pudding. I have found creaming the melted butter and sugars important. Then cream further with eggs and cream more with vanilla then I add the pudding and really get it good and mixed up. After all that beating and more is better! add the rest. The recipe calls for too many chips. I also am just using one kind. It is the batter that makes the cookie. I just did a cup of chips and a cup or so of coconut today. OH MY! YUMMY! Don't over cook! The cookies do not spread a lot so you can get a lot on one pan."

susanlily User ID: 6506900 242696
Reviewed Jan. 27, 2016

"These are delicious as is, but have found the brand of pudding mix used makes a difference. I've found some brands DO make them taste strange, while another brand makes them delicious. For those who thought it was weird, give it another try!"

Corwin44 User ID: 7541400 241717
Reviewed Jan. 14, 2016

"I decided to try this recipe after hearing rave reviews about chocolate chip cookies made with pudding mix. Also I had the ingredients on hand for the most part. I didn't add nuts and I only used 1 3/4 cups of chocolate chips (because that's all I had). The cookies were good and there were plenty of chocolate chips. I like my classic chocolate chip recipe a lot (maybe a little better than these), but this recipe is a keeper."

Cklee1403 User ID: 7760621 241166
Reviewed Jan. 6, 2016

"I'm not crazy about chocolate chip cookies but I gave these a try and they were yummy. I used the basic recipe but instead of semisweet chips I used milk chocolate. I will definitely make these again."

marciamcullen User ID: 8543100 240407
Reviewed Dec. 28, 2015

"These are now my go to cookies! I triple the recipe to the point of adding the pudding. I split the dough into 3 batches and add chocolate pudding to one, and vanilla pudding to the other 2 batches. I add a combination of different chips to each batch. Mint chips to half of the chocolate batch, and white chips to the other half of the chocolate batch(sometimes a handful of chocolate chips go in also). I then add M&M's and toasted pecans/walnuts, white chips and mini chocolate chips to the other batches in different combinations. I also mix chip types - some mini chocolate chips with some Giradelli 60% cocoa chips - YUM! These cookies stay soft and I'm always asked for the recipe. I also like to drop by spoonfuls onto cookie sheet and freeze, then store in freezer bags until your ready to bake. Very versatile cookie. I usually use 1/2 unsalted butter, half butter flavor Crisco, but use regular Crisco if I'm out of butter flavor, it doesn't matter they are always great."

Karen Mackley User ID: 5517406 240264
Reviewed Dec. 26, 2015

"Also have made these for years - I always use butterscotch inst. pudding, which seems to add more flavor without being "butterscotchy". Makes a good cookie!"

chuxman User ID: 1218718 237996
Reviewed Nov. 24, 2015

"Yes, the original recipe was in TOH magazine years ago, with the pudding mix. I have been making them for years. I also use half butter and half margarine, even though the original recipe did not specify that. I just use semi-sweet chips. On another note, you can substitute any flavor of pudding mix (chocolate, white chocolate, cheesecake), and chips. Try them with chocolate pudding mix and peanut butter chips."

mamaknowsbest User ID: 5826120 230872
Reviewed Aug. 8, 2015

"Great cookie recipe! With or without nuts this was a perfect textured cookie. Not "cake-like". It made about 60 cookies and baked in 9 min. As a volunteer food editor with Taste of Home I love making classic recipes with a new twist. Perfect amount of chocolate!"

amynhaight User ID: 6885542 115015
Reviewed Oct. 27, 2014

"I followed this recipe word for word, didn't think there were too many chocolate chips, and I used a tablespoon to scoop my cookies out and got 5 dozen out of it. These were absolutely the BEST cookies my husband and I have ever had that were made from scratch. I plan on making these for Christmas gifts, and I cannot wait! Delicious!"

snowfalln2 User ID: 4794520 138297
Reviewed Sep. 5, 2014

"These are the best cookies ever! Every time I take them some where everyone just raves about them."

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