Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter or vegan butter, softened to room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 large eggs or egg substitutes
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- 1. Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- 2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- 3. In a large mixing bowl, cream the softened butter with brown and granulated sugar until light and fluffy (about 3 minutes).
- 4. Add the pudding mix, eggs, and vanilla extract to the creamed mixture; beat on high speed for 2-3 minutes until well combined.
- 5. Gradually mix in half of the dry ingredients on low speed; then add the remaining dry ingredients until fully incorporated.
- 6. Gently fold in chocolate chips with a spatula.
- 7. Scoop dough onto prepared baking sheet using a large cookie scoop or measuring cup.
- 8. Bake for 10-12 minutes until golden but still soft; cool on the sheet for two minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg