Ingredients
Scale
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) butter, softened
- 3/4 cups light brown sugar
- 1/4 cup white granulated sugar
- 1 3.4oz box instant pudding mix, vanilla or cheesecake flavor
- 1 tsp vanilla bean paste (can use extract)
- 2 eggs
- 12 oz (1 bag) semi-sweet chocolate chips
Instructions
- Pre-heat oven to 350F. In a bowl, stir together flour, baking soda, salt, and set aside.
- In a large mixing bowl using a stand or hand mixer, beat the butter, brown and white sugars, vanilla, and pudding mix until smooth.
- Beat in the eggs one at a time, mixing well after each one.
- Add the flour mixture in 2-3 additions, mixing on low speed until just combined.
- Gently fold in the chocolate chips, scrape down the sides of the bowl, and cover the bowl with plastic wrap. Chill for a minimum of 2 hours or overnight.
- Once dough has chilled, place tablespoon-sized balls (or a heaping small cookie scoop) on ungreased cookie sheet and bake until just starting to turn golden, 8-10 minutes.
- Let cookies cool on the sheet for a couple of minutes and then transfer to a cooling rack. Allow cookie sheet to completely cool (or use a new sheet) before baking the next batch.
- Prep Time: 10 mins
- Cook Time: 8 mins
