These cookies are a delightful twist on the classic chocolate chip cookie, featuring a soft and chewy texture with a hint of vanilla.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
Ensure the butter is softened for easier mixing and a smoother texture.
Add the vanilla extract, instant vanilla pudding mix, and eggs to the bowl, and mix until well combined.
Mix just until combined to avoid overworking the dough.
Gradually add the baking soda and flour to the wet mixture, mixing until a dough forms.
Add the flour in portions to prevent a mess and ensure even mixing.
Fold in the chocolate chips using a spatula.
Gently fold to evenly distribute the chocolate chips without breaking them.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them evenly.
Use a cookie scoop for uniform sizes and even baking.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden.
Avoid overbaking to keep the centers soft and chewy.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set and prevents breaking.
Serve the cookies warm or store them for later enjoyment.
Warm cookies pair wonderfully with a glass of milk.
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