[cooked-sharing]
Tips Section
Making large cookies keeps the cookies soft. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Cookies will keep in airtight container at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months. You can make a whole batch but bake only as many cookies as desired and save the remaining dough to be baked at another time.
Ingredients
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.
4 Minutes
Stop, 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.
1 Minute
Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds
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.
Add a few chocolate chips right on top of each mound of dough.
If not baking right away, place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days
Preheat oven to 350F, line a baking sheet with a silicone pad or spray with cooking spray.
Place dough mounds on baking sheet, spaced at least 2 inches apart, 8 per baking 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.
11 Minutes
Don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving
Ingredients
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.
4 Minutes
Stop, 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.
1 Minute
Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds
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.
Add a few chocolate chips right on top of each mound of dough.
If not baking right away, place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days
Preheat oven to 350F, line a baking sheet with a silicone pad or spray with cooking spray.
Place dough mounds on baking sheet, spaced at least 2 inches apart, 8 per baking 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.
11 Minutes
Don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving