Instructions

• Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats, or lightly grease them.
• In a large bowl, cream the softened butter with the brown sugar and white sugar until the mixture is light and fluffy, about 2–3 minutes.
• Add the eggs one at a time, mixing after each egg until fully incorporated. Stir in the vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, instant chocolate pudding mix, baking soda, and salt until evenly combined.
• Add the dry mixture to the wet ingredients a little at a time, mixing until just combined and no streaks of flour remain. Do not overmix.
• Fold in the semisweet chocolate chips until distributed evenly through the dough.
• Use a medium cookie scoop (about 2 tablespoons) or a spoon to drop rounded dough portions onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 9–11 minutes, until the edges are golden brown and the centers are just set.
• Let the cookies cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely.