4cupssemisweet chocolate chips, minis and chunks work great, too!
Dry Ingredients: In a large bowl, add flour, baking soda, and salt. Whisk together well and set aside.
Wet Ingredients: In bowl of a stand mixer, cream together the softened butter and brown sugar on medium high, until light and fluffy. Add packages of pudding mix, and beat until incorporated. Add eggs and vanilla, blending well.
Fold Together: Slowly add in the flour mixture. Using dough hook attachment, fold dry and wet ingredients together just until fully incorporated
Add Chocolate: Add in chocolate chips and mix into the dough. (If it gets too hard to mix, I sometimes use clean hands to work the dough!)
Chill: Dough will be a bit sticky. Cover tightly and chill in fridge for 30 minutes to 1 hour.
Preheat Oven: Meanwhile, preheat oven to 350F. Line baking sheets with parchment paper.
Bake: Form 1 inch balls of dough and place on parchment-lined baking sheet. Bake about 8 minutes or just until edges look golden brown. Cookies may seem slightly underdone, but they will firm up upon cooling. Do not over bake.
Cool: Cool on baking sheet about 10 minutes, and remove to wire rack to finish cooling.
Yields about 72 smaller sized cookies. If you'd like to make them larger, bake a couple minutes longer, just until edges are golden brown and center looks slightly under-baked. Key is not to over-bake. These cookies keep very well at room temp in an airtight container. Unbaked cookie dough can be tightly wrapped up and frozen for later use.If you enjoyed this recipe, please come back and give it a rating ♡