Today I want to share with you my husband Jeff’s all-time favorite cookie. If you look closely, you will realize that the recipe is actually from my mom’s pudding chip cookies. There are two things that I do different here: I use miniature semi-sweet chocolate chips instead of regular size. I form the cookies into one tablespoon scoops of dough instead of three tablespoon scoops. My husband prefers his cookies on the crispier side, so they still bake for the regular ten minutes. (If you prefer your cookies softer like me, then I suggest baking this size for eight minutes).
- 1 cup salted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup white sugar
- 1 small package instant french vanilla pudding
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2&1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 12 oz. bag miniature semi-sweet chocolate chips
- Preheat oven to 375 degrees. In a large bowl, mix together butter, sugars, pudding mix, and vanilla. Stir well.
- Add the eggs and stir well.
- Mix in the flour and baking soda.
- Fold in the miniature chocolate chips.
- Using a one tablespoon scoop, drop dough onto cookie sheets. Bake for 10 minutes or until cookies are set around edges. Let cool on wire rack.