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.

PrintBready or Not Original: Custard/Pudding Powder Chocolate Chip Cookies ReduxCustard powder or pudding powder in the dough creates a vanilla-rich cookie that will make your taste buds sing. A Bready or Not Original.Course Dessert, SnackCuisine British, CanadianKeyword chocolate, cookies, custard powderServings 80 cookiesAuthor Beth CatoIngredients1 cup unsalted butter (2 sticks) room temperature1 cup white sugar1 cup brown sugar packed2 large eggs room temperature2 teaspoons vanilla extract3 cups all-purpose flour6 Tablespoons custard powder or instant vanilla pudding powder1 teaspoon baking soda1 teaspoon salt11 ounces chocolate chips 1 bagInstructionsPreheat 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.OM NOM NOM!