The Ultimate Soft and Thick Chocolate Chocolate Chip Pudding Cookies

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.

Using a stand mixer or handheld mixer, beat the butter and sugars until creamy. Add the eggs and vanilla extract and beat until just combined. The batter will be lumpy.

With the mixer on low, add the flour, pudding mix, baking soda, and kosher salt. Beat until the batter is combined. Add the chocolate chips and mix on low until just combined.

Form the batter into balls that are slightly larger than golf balls. Use a large cookie scoop to form the perfect cookies. Transfer to the prepared baking sheets and place about 3 inches apart.

Bake the cookies for 13-15 minutes. Don't overbake the cookies. They should be puffy and just set.

Let the cookies cool for 3-4 minutes on the pan. Transfer to a cooling rack.

Store the cookies airtight at room temperature for up to 4 days.

Equipment Needed

Spice Level:

Allergens