Instructions

• In a large mixing bowl, cream together the 1 cup (2 sticks) softened unsalted butter, 3/4 cup brown sugar, and 1/4 cup white sugar with an electric mixer until light and fluffy.
• Add the 2 large eggs, 1 extra egg yolk, and 1 teaspoon vanilla extract to the butter-sugar mixture; mix until just combined.
• Add the 3.4 ounces vanilla instant pudding mix to the wet mixture and beat until the pudding is fully incorporated and the batter is uniform.
• In a separate bowl, whisk together the 2 3/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
• Add the dry ingredients to the wet ingredients and mix with the electric mixer on low speed (or stir by hand) until a cookie dough forms and no streaks of flour remain.
• Fold in the 2 cups semi-sweet chocolate chips with a rubber spatula or wooden spoon until evenly distributed through the dough.
• Cover the bowl with plastic wrap or a lid and chill the dough in the refrigerator for 30 minutes.
• While the dough chills (or during the last few minutes of chilling), preheat the oven to 350°F and line a baking sheet with parchment paper; set the prepared sheet aside.
• Using a medium cookie scoop or a tablespoon measuring about 2 tablespoons per cookie, portion the dough into balls and place them on the prepared baking sheet, leaving about 2 inches between each ball. Press several extra chocolate chips onto the top of each dough ball for decoration, if desired.
• Bake the cookies for 10–12 minutes, or until the edges are set and lightly browned but the centers are still slightly soft (do not overbake if you prefer gooier centers).
• Let the cookies cool on the baking sheet for 2–3 minutes, then transfer them to a wire cooling rack to cool completely.