INGREDIENTS:
¾ cup unsalted butter, softened (1 1/2 sticks)
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
one 3.5-ounce package instant vanilla pudding mix (not sugar-free and not ‘cook & serve’)
1 teaspoon baking soda
pinch salt, optional and to taste
one-12 ounce bag (2 cups) semi-sweet chocolate chips
DIRECTIONS:
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
Scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly.*
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat the oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on a baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on the baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.