Overview
- Prep time: 15 minutes
- Cook time: 10 minutes
- Yield: Makes about 72 small-to-medium cookies
Ingredients:
- 1 cup (225g) unsalted butter (softened at room temperature)
- ¾ cup (150g) light brown sugar (packed)
- ¾ cup (150g) white granulated sugar
- 1 package (3.4 oz / 96g) instant vanilla pudding mix (the secret ingredient for long-lasting softness)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- 2 cups (340g) semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Step-by-Step Instructions
1. Cream the Base
- Preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper.
- In a large bowl or stand mixer, beat the softened butter, packed brown sugar, and white granulated sugar together on medium speed for 2–3 minutes until the mixture looks smooth and creamy.
- Add the dry instant vanilla pudding mix, eggs, and vanilla extract. Beat thoroughly until completely incorporated and fluffy.
2. Blend the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour and baking soda.
- Turn your mixer down to low speed and gradually add the flour mixture into the wet creamed butter blend. Mix just until the flour disappears to prevent overworking the gluten.
- Use a wooden spoon or rubber spatula to fold in the semi-sweet chocolate chips (and walnuts, if using) by hand until evenly scattered through the thick dough.
3. Scoop and Bake
- Drop rounded tablespoons of dough about 2 inches apart onto your prepared baking sheets.
- Slide the sheets into the centre rack of your oven and bake for 10 to 12 minutes.
- The Golden Rule: Take them out the absolute second the edges turn a very light golden brown. The centre should still look slightly soft and underbaked—they will continue cooking on the hot baking tray after coming out of the oven.
- Let the cookies sit on the hot sheet for 5 minutes before using a spatula to transfer them to wire cooling racks to cool completely.