Today’s recipe is a tiny twist on the classic chocolate chip cookie…using instant cheesecake pudding mix and big ol’ Toll House chocolate chunks!
The cheesecake flavor is not overpowering at all – it just adds a little bit of “tang” (is that a real adjective? Or just an odd powdered orange beverage from my childhood?). I digress.
The cheesecake flavor also makes these cookies ever-so-slightly less sweet than a traditional chocolate chip cookie. Yes, there’s plenty of sugar still in these and they taste sweet (they ARE cookies)…but I like how it enhances the chocolate flavor.
Speaking of which, can we talk about the chocolate for a moment? If you can find them, use chocolate CHUNKS as opposed to chips. If you can’t find them, buy a couple of bars of chocolate and roughly chop them up. More chocolate per bite is what you’re going for here.
Grab a glass of milk and enjoy your weekend!
Cheesecake Chocolate Chunkers
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1 c. unsalted butter, softened
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 (3oz.) package instant cheesecake flavor pudding mix
- 2 eggs
- 1 tsp. vanilla
- 2 c. (1 bag) chocolate chunks (Toll House and Hershey’s sell these)
Preheat oven to 350°.
Combine the flour and baking soda and set aside.
In a large bowl, cream together the butter and sugars. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
Add the flour mixture.
Stir in the chocolate chunks.
Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.
Bake 10-12 minutes until edges are golden brown. They may still look a little under-done. That’s okay, they’ll keep cooking on the tray as they cool. Once they are comfortable to touch, transfer to a cooling rack.