These Custard/Powder Chocolate Chip Cookie are made with a recipe I first featured back in 2015. It’s time to revisit it!
Custard powder isn’t common in the States. It’s very much a British/Canadian thing. Bird’s Custard Powder, in particular, is an important kitchen item. However, if you don’t have a canister of Bird’s available–or it’s prohibitively expensive–you can buy good ol’ instant vanilla pudding powder and use it instead.
This recipe makes a huge batch of cookies–about 80, if using a small scoop. Therefore, I find this recipe is a good opportunity to divide the dough and freeze half for later.
Whatever your pudding powder of choice, give these a try. Live deliciously.
Bready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies Redux
Custard powder or pudding powder in the dough creates a vanilla-rich cookie that will make your taste buds sing. A Bready or Not Original.
Servings: 80 cookies
Ingredients
- 1 cup unsalted butter (2 sticks) room temperature
- 1 cup white sugar
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 6 Tablespoons custard powder or instant vanilla pudding powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 11 ounces chocolate chips 1 bag
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- In a large bowl, cream together the butter and both sugars. Mix in the eggs, one at a time, and the vanilla extract.
- In another bowl, stir together the flour, custard/pudding powder, baking soda, and salt. Slowly blend the dry ingredients with the butter mix. Add the chocolate chips.
- Use a large cookie scoop or spoon to place dough onto cookie sheet. Bake for 10 to 12 minutes. Let cool on sheet for 10 minutes before transferring to a rack to cool completely.
- Store in a sealed container at room temperature for up to 3 days.
