The Secret To Rich, Bakery-Style Cookies Comes In A Box

Baking bakery-style cookies at home can seem like a daunting task, but the secret to achieving that rich, indulgent flavor often comes down to one simple ingredient: instant pudding mix. This pantry staple is the key to transforming ordinary cookie dough into a treat that rivals your favorite bakery's offerings. Instant pudding mix, when added to your cookie recipe, enhances both the texture and flavor of the cookies. The cornstarch in the pudding mix acts as a tenderizer, resulting in a soft and chewy cookie that maintains its shape and moisture even after cooling. Additionally, the variety of flavors available, from classic vanilla to rich chocolate fudge, allows for endless customization and creativity in your baking endeavors. By incorporating instant pudding mix into your cookie dough, you not only elevate the taste but also ensure a consistently delightful texture. This simple addition can make a significant difference, transforming your homemade cookies into a gourmet experience without the need for complicated techniques or hard-to-find ingredients. Whether you're baking for a special occasion or simply indulging in a sweet treat, using instant pudding mix is a foolproof way to achieve that coveted bakery-style cookie perfection.
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Considerations when using cake mix for cookies

When using cake mix as a base for cookies, you'll need to make a few adjustments. The instructions on the box typically recommend three eggs, but for cookies, you'll only need two. This will help create a fluffier cookie that rises more than a cake, but not as much. The box will also suggest a certain amount of vegetable oil; however, you should ignore that measurement and use ½ cup of oil for your cookies. While vegetable oil works well, you can also opt for butter to achieve a richer flavor.

To achieve the best texture for your cookies, it's advisable to chill the dough before baking. This process, sometimes referred to as "aging" the dough, enhances the flavor. Chilling allows the fat to solidify, which reduces spreading in the oven and results in a denser cookie with a nice rounded top. A 30-minute chill in the fridge is sufficient, but letting it sit overnight will fully hydrate the flour, yielding a thick and chewy cookie.

Lastly, for larger cookies, don't hesitate to scoop out a bigger ball of dough than usual. Each portion should be shaped into a loose, imperfect mound and weigh approximately 6 ounces.

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