Ingredients
Scale
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- 1½ teaspoons vanilla extract
- 2 large eggs
- 1 (3.4 ounce) box instant vanilla pudding mix
- 12 ounces semi semi-sweet chocolate chips
Instructions
- Preheat your oven to 375 degrees F and line your baking sheets with silicone mats or parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. In another bowl, cream butter and brown sugar until light and fluffy.
- Mix in the pudding mix and vanilla extract. Reduce the mixer speed to low and add the eggs one by one, mixing well after each addition.
- Gradually add the flour mixture, scraping down the bowl and beaters as needed, and then stir in the chocolate chips by hand.
- Scoop rounded spoonfuls of dough onto the prepared baking sheets and bake for 8-9 minutes or until lightly browned. Allow to cool for 5 minutes before transferring to a wire rack.
Notes
These cookies can be stored in an airtight container for up to one week.
For a variation, try adding nuts or using different types of chocolate chips.
Ensure the butter is softened to room temperature for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.