CREDIT TO (TASTE OF HOME) AND RECIPE BY: NANCY MOCK
TIME TOTAL
Prep time 1 hour
SERVINGS
Count total 24
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 box (3.4 ounces) vanilla instant pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Directions:
Step 1: Combine the first ingredients
Pour the melted butter, brown sugar and granulated sugar into a large mixing bowl, and stir them together until the sugar is dissolved. Stir in the eggs, egg yolk and vanilla extract until they’re mixed in.
Step 2: Add the dry ingredients
In a separate bowl stir together the flour, pudding mix, baking soda and salt. Add this mixture to the butter-sugar mixture and stir them together to make a soft, moist cookie batter. Stir in the chocolate chips. Cover the bowl and refrigerate the dough for at least four hours or overnight.
Step 3: Bake the cookies
Preheat the oven to 350°F and line a large cookie sheet with parchment paper. Use a 1-1/2 tablespoon-sized cookie scoop to scoop the dough, and place them about 2 inches apart on the cookie sheet. Bake the cookies for 13-14 minutes, until they’re set at the edges and lightly browned on top. Transfer the cookies to a cooling rack to cool completely.
Store the cooled cookies in an airtight container for up to five days.