Instructions

• Preheat oven to 375°F and position a rack in the center. Line baking sheets with parchment paper or silicone mats, or lightly grease them.
• In a large bowl, use an electric mixer (or a wooden spoon) to cream together 1 cup softened butter, 3/4 cup packed brown sugar, and 1/4 cup white sugar until the mixture is light and fluffy, about 2–3 minutes.
• Add the 2 large eggs one at a time, beating until each is incorporated before adding the next. Stir in 1 teaspoon vanilla extract.
• In a medium bowl, whisk together 2 cups all-purpose flour, 1 large package (5.9 oz) instant chocolate pudding mix, 1 teaspoon baking soda, and 1 teaspoon salt until evenly combined.
• Add the dry mixture to the wet ingredients in two or three additions, mixing on low speed (or stirring) until just combined and no streaks of flour remain. Do not overmix.
• Fold in 2 cups semisweet chocolate chips until evenly distributed.
• Use a medium cookie scoop (about 2 tablespoons) or a spoon to portion dough onto the prepared baking sheets, spacing cookies 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 minutes, then transfer them to a wire rack to cool completely.