Preheat your oven to 375˚F. This initial step is crucial for ensuring that your cookies bake evenly. A properly heated oven will allow the cookies to spread just right.
In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. This step incorporates air into the batter, resulting in a more tender cookie.
Add the eggs, one at a time, mixing until each is well incorporated before adding the next. This helps maintain the structure of the cookie.
Stir in the vanilla extract, mixing until just combined. The aroma will be incredible at this point!
In another bowl, combine the all-purpose flour, instant chocolate pudding mix, baking soda, and salt. Whisk these dry ingredients together to ensure an even distribution of the leavening agent and flavor.
Gradually mix the dry ingredients into the wet mixture. Do this a little at a time to avoid any flour mess and ensure everything is well combined.
Once the dough is fully mixed, gently fold in the semisweet chocolate chips. This is where the magic happens; you want to ensure each bite has a lovely burst of chocolate.
Using a medium cookie scoop (approximately 2 tablespoons), place the dough onto a cookie sheet lined with parchment paper. Leave enough space between each cookie as they will spread while baking.
Bake for 9 to 11 minutes or until the edges are golden brown and the center is just set. It’s okay if they look slightly underbaked; they will firm up as they cool.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and maintain their chewy texture.
