1 cup butter (2 sticks), softened
3/4 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla
2 1/4 cups all purpose flour
1 package instant vanilla pudding mix (3.4 oz)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chocolate chips (I used mini-chips)
Preheat the oven to 350F. Line cookie sheets with silpat or parchment paper.
In the workbowl of your stand mixer, cream together the butter and both the white and brown sugars, about three minutes. The mix should be light and fluffy. Next add the eggs, one at a time, and the vanilla.
In a separate bowl combine the flour, dry pudding mix, baking soda and salt. Add the dry mixture to the wet ingredients and mix until just combined. Toss in the chocolate chips and combine again. Scoop out tablespoon sized scoops and roll in a ball lightly with your hands and place them on the cookie sheet, leaving about 1 1/2 inches of space between each cookie.
Bake cookies for 8-12 minutes; check around 8 minutes, cookies should just start to show a bit of golden color. You don’t want to overbake these, they’ll lose that soft chewiness! Remove from the oven. Let cool on the baking sheet for a few minutes before moving to cooling racks.