Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated white 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, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. Use an electric hand mixer or a stand mixer for about 2-3 minutes. Once combined, beat in the dry instant vanilla pudding mix. Add the eggs one at a time, followed by the vanilla extract, and mix until the batter is smooth and well-incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing on low speed just until the flour disappears. Do not overmix the dough. Fold in the chocolate chips by hand using a spatula. Scoop rounded tablespoons of dough (about 1.5 inches in diameter) and place them on the prepared baking sheets, spaced 2 inches apart. Bake for 9 to 11 minutes. The cookies will look slightly “underdone” and soft in the center, but they will firm up as they cool.
- Remove the baking sheets from the oven and allow the cookies to rest on the hot pan for at least 5 minutes. This carry-over cooking ensures the centers stay soft without being raw. Transfer the cookies to a wire cooling rack to cool completely. Serve them warm with a tall glass of cold milk, or arrange them on a decorative platter for guests. Store any leftovers in an airtight container to maintain that signature soft texture.
- Cook Time: 25 minutes