Ingredients
2 1⁄3 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup unsalted butter, cold
3⁄4 cup packed light brown sugar
1⁄4 cup granulated sugar
1 (3.4 ounce) packet instant vanilla pudding mix
1 teaspoon vanilla extract
2 large eggs + 1 yolk
2 cups (12 ounces) semisweet chocolate chips, divided
Flaky sea salt, for garnish
Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit (175°) and line two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk the all-purpose flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, beat the cold butter, light brown sugar, and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
Step 4
Turn the mixer to low, add the instant vanilla pudding mix, and blend for about a minute until smooth. Next, blend in the eggs and yolk, one at a time, followed by the vanilla extract, until smooth and well combined.
Step 5
Add the flour mixture to the wet ingredients and stir by hand with a spatula until about halfway combined. Add 1 1/2 cups of chocolate chips and stir until no streaks of flour are visible.
Step 6
Portion the cookie dough into 2 tablespoonful-sized balls and arrange them on the baking sheets about 2 inches apart. Press the remaining chocolate chips into the tops of the cookies and sprinkle with sea salt, if using.
Step 7
Bake for 8 to 10 minutes or until the edges are lightly golden.
Step 8
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
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