Use instant vanilla pudding mix for the softest chocolate chip cookies!Makes approximately 36 cookies.
Author: Mandy Jackson
2 1/2cupsall purpose flour
3/4cuppacked brown sugar
1(3.4 ounce) boxinstant vanilla pudding mix
2cupssemisweet chocolate chips
Preheat oven to 350 degrees.Combine flour, baking soda, and salt in a medium bowl.In a large bowl, cream together the butter and both sugars until fluffy. Add pudding mix and beat until combined, scraping down sides of the bowl as needed. Mix in eggs and vanilla. Gradually add in dry ingredients. Stir in chocolate chips.Place tablespoon-size balls of dough on cookie sheets. Bake 10-12 minutes, until edges just begin to turn golden brown. Remove from oven promptly. Allow to cool for a couple of minutes on cookie sheets, then remove to parchment paper to set.
The pudding in these helps them to stay moist longer. They will keep in an airtight container stored at room temperature for up to 2 weeks. Or, you can keep a stash in the freezer for up to 3 months.