Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 package (3.4 oz) instant vanilla pudding mix (dry)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer. Cream the mixture on medium-high speed for about 2 to 3 minutes until it looks light and fluffy. Add the dry instant vanilla pudding mix, the eggs, and the vanilla extract. Beat again until the ingredients are fully incorporated and the mixture is smooth.
- In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add these dry ingredients to the wet mixture, mixing on low speed just until the flour streaks disappear. Do not overmix. Use a spatula to fold in the chocolate chips by hand. Scoop rounded tablespoons of dough (about 1.5 to 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets. Bake for 9 to 11 minutes. The cookies will look slightly “underdone” and soft in the middle, but the edges should be just barely golden.
- Remove the baking sheets from the oven and let the cookies rest on the hot pan for at least 5 to 10 minutes. This allows the centers to set without becoming hard. Carefully transfer the cookies to a wire cooling rack to cool completely. Store the finished cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
- Cook Time: 25 minutes