Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated white sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 package (3.4 oz) instant vanilla pudding mix (dry)
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, beat 1/2 cup softened butter, 1/2 cup white sugar, and 1/2 cup light brown sugar using an electric mixer on medium-high until pale and fluffy.
  3. Stir in 1 large egg and 1 tsp vanilla extract until fully incorporated.
  4. Add 1 package (3.4 oz) dry instant vanilla pudding mix to the wet ingredients and beat until smooth.
  5. In a separate small bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.
  6. Gradually add the flour mixture to the butter mixture on low speed, mixing only until the white streaks disappear.
  7. Gently fold in 1 cup semi-sweet chocolate chips by hand using a spatula.
  8. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
  9. Bake for 8 to 10 minutes until the edges are set and golden, but the centers still look slightly underbaked.
  10. Let the cookies rest on the pan for 5 minutes to firm up before moving them to a wire cooling rack.