I came across this recipe a few weeks ago and was waiting for an excuse to make more cookies. It's not like I don't already have frozen cupcakes and cookie dough in the freezer.
I whipped these up as a birthday gift to one of my friends. If I know anything about my friend, she loves anything with chocolate, especially brownies and chocolate chip cookies so this was the perfect excuse to bake some cookies!
It literally took every ounce of willpower to not eat these 6 cookies as I was taking the pictures. Instead, I ate just one. Someone has to be the taste tester. It's a tough job.
Once again, I only baked enough for my friend's gift and froze the rest of the dough. Let's see how long this dough will last in the freezer. p.s. I am very much in love my new mixer.
Vanilla Pudding Chocolate Chip Cookies
adapted from Two Peas and Their Pod
1 cup unsalted butter, at room temperature
3/4 cup light brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
3. Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.
Makes about 3 dozen cookies.