2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the pudding mix until well incorporated, followed by the eggs and vanilla extract.
Gradually blend in the dry ingredients, stirring just until combined. Fold in the chocolate chips.
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations & Tips:
Experiment with different pudding flavors like butterscotch or chocolate for a new flavor profile.
Add a half cup of chopped nuts for texture.
Avoid overbaking to keep the cookies moist and chewy.
For dietary adaptations, consider using gluten-free flour and sugar substitutes.
Store leftovers in an airtight container to maintain freshness.
