Grab an ice cold glass of milk 'cause these Triple Chocolate Chip Pudding Cookies will knock your socks off, they are chocolate chip cookies on steroids, or pudding-oids. These soft, buttery cookies are loaded with chocolate, gooey, chewy, a hint of oatiness and topped with a sprinkle of flaky sea salt; they are so very delicious.
Preheat your oven to 350° and prepare your pans with a sheet of parchment paper.
Place softened butter and brown sugar in the bowl of a mixer and mix on medium-high speed until light and fluffy, about 3-4 minutes.
While creaming your butter and sugar, measure your all-purpose flour and oat flour into a medium bowl, adding your baking soda, baking powder and flaked sea salt*, stirring with a whisk to combine.
Add dry pudding mix on medium speed mix for an additional minute.
Next add your eggs and vanilla, mix until evenly incorporated, about a minute. Scrape sides.
With mixer on low or stir, slowly pour in your flour mixture, mixing until just combined. On low or stir (or by hand), incorporate your chocolate chip concoction* evenly into the batter.
Using a large cookie scoop (3 tablespoons, which is about ¼ cup of cookie dough!) or if you need to stretch the recipe a bit further, then use a medium sized cooked scoop; yielding slightly less than double the amount of cookies
Scoop onto parchment lined baking sheets about 12 to a sheet (9 for large cookies). If desired, sprinkle with a little more of that wonderful flaky sea salt.
Bake at 350º 10-12 minutes for large cookies or 8-9 minutes for smaller cookies.
Edges should be set and just barely starting to turn golden. The centers will seem under-done, that's just how you want them, don't over bake them.
Once you remove them from the oven, sprinkle with a little flaky sea salt or Fleur de Sel, if desired.
Cool on baking sheet for 3 minutes, then transfer to cooling rack to cool completely.
Store in airtight container for up to 3-4 days, or I prefer to individually (or by twos) wrap the cookies and store in freezer, then you can easily pop one out and let it thaw or toss in your lunch box.
Or, what I do most often for the freshest cookies is bake up a dozen or so, enough for my family to enjoy, then freeze the dough balls for later baking.
Once ready to bake, simply remove the number of desired dough balls, place on prepared cookie sheet and allow to come to room temperature while your oven preheats, bake as directed, but reduce time for about 1 minute. Hot-Fresh-Cookies!
Notes
TIP | You may substitute regular salt (fine or kosher) for the flaked sea salt, but if you have never tried salt on your cookies, what are you waiting for? TIP | Try other flavors of pudding mixes! Why not!? The pudding adds a delightful, tender gooey texture to the cookies. TIP | Choose your 3 favorite combination of chips! Dark, Milk Chocolate, Semi-Sweet, Butterscotch, White Chocolate, Mint or even English Toffee Bits would be delicious! CHRISTMAS PUDDING COOKIES: Try using Andes Mints, White Chocolate and Milk or Dark Chocolate Chips! Sprinkle with a little crushed peppermint or candy canes. Or just use white chocolate chips, seasonal M&M's and semi-sweet chocolate chips.