Ingredients

• 2 ¼ cups all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened (vegan butter works too)
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 (3.4 oz) package instant vanilla pudding mix
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C).
   • Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together:
   • Flour
   • Baking soda
   • Salt
   • Set aside.
3. In a large bowl (using a hand mixer or stand mixer with paddle attachment), cream together:
   • Butter
   • Brown sugar
   • Granulated sugar
   • Beat on high speed for about 3 minutes, until light and fluffy.
4. Add the following to the creamed butter mixture:
   • Pudding mix
   • Eggs
   • Vanilla extract
   • Beat on high speed for another 2–3 minutes until smooth and airy.
5. Gradually add the dry ingredients to the wet mixture:
   • Start mixing on low speed to prevent flour from splashing.
   • Increase to high speed and mix until just combined.
6. Fold in chocolate chips gently using a spatula.
7. Scoop the dough using a large cookie scoop or ¼ cup measuring cup.
   • Place dough balls on the prepared baking sheet, leaving space between each cookie.
8. Bake for 10–12 minutes, until cookies are slightly golden and just set on top.
9. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
   

Tips & Storage

• To freeze dough: Roll dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag. Store for up to 6 months. Bake from frozen, adding 1–2 extra minutes to bake time.
• To freeze baked cookies: Cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw at room temperature or warm in microwave/oven.

Notes

Nutrition