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Two-Chip Chocolate Chippers

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
    5 dozen


  • 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.
Nutrition 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.
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Average Rating:
  • IAMom8
    Apr 10, 2020

    This the best chocolate chip cookie recipe that I’ve come across. They stay nice and chewy even after the first day. My family absolutely loves this recipe. They go fast!

  • No_Time_To_Cook
    Sep 6, 2017

    Great texture and flavor! Will make again!

  • Kathy0729
    Aug 15, 2017

    I have been searching for a chewy chocolate chip cookies for quite awhile. This is the recipe I've been waiting for ! My comment is the recipe says you get 60 servings, but I made them the same size as any cookie I bake and only got 45 cookies. This is a keeper recipe.

  • ChrisD1717
    Aug 14, 2017

    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.

  • cmdaiber
    Dec 19, 2016

    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
    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
    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
    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
    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
    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!