- 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
- 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.
- 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.
Reviews forTwo-Chip Chocolate Chippers
"Great texture and flavor! Will make again!"
"Oh my God!!!! These were the best cookies. Texture was perfect. Took to work, they were devoured. I kept nuts out because of allergies. I don't know if it was the combination of butter and margarine or pudding mix. Probably all of the above. Will make again and again. Thanks for a wonderful recipe."
"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."
"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!"
"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."
"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."
"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!"
"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."