Maybe it’s because I’m nearing the end of my latest biggest loser competition or maybe it’s because it’s busy season and nothing makes Bill happier than freshly baked cookies? But for whatever reason, I’ve been a cookie monster the past couple of weeks. I’ve baked at least three different recipes– I might have been a little too embarrassed to share them ALL, but this one is too good not to share!! I’m obsessed; these may forever be my go to chocolate chip cookie. Also, I should definitely forewarn y’all, the refrigeration time is definitely necessary, so pop in a romcom and open a bottle of wine, because after those two hours are up- it’s cookie deliciousness time!!
If you have the will power to not eat a second cookie, you are my hero.
3/4 cup unsalted butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 3.5-ounce packet instant vanilla pudding mix
1 teaspoon baking soda
1 cup semi-sweet jumbo chocolate chips, plus extra to garnish the tops
In the bowl of a stand mixer, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, and beat on low speed until just combined.
Scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
Form approximately 20 equal-sized mounds of dough, roll into balls, and flatten slightly. Strategically place a few chocolate chips right on top of each mound of dough.
Place mounds on a large plate or tray, cover with saran wrap, and refrigerate for at least 2 hours.
Preheat oven to 350F, line a baking sheet with foil and place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 11 minutes. The cookies will firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.