Stay Soft Chocolate Chip Cookies

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1 cup (2 sticks, 227 grams) unsalted butter , at room
temperature

3/4 cup (160 grams) brown sugar , light or dark, tightly
packed

1/4 cup (50 grams) granulated sugar

1 (3.4 ounce) package instant vanilla pudding mix

2 eggs

1 teaspoon vanilla extract

2 1/4 cups (270 grams) all-purpose flour

1 teaspoon baking soda

12 ounces semisweet chocolate chips

Preheat oven to 350 degrees F (180 C).

Using a stand or hand mixer, or by hand with a rubber
spatula, cream the butter, brown sugar, and white sugar together until
well-blended. Beat in the instant pudding mix, followed by the eggs and
vanilla. Scrape down the sides of the bowl and beat until mixture is mostly
even.

Sprinkle the flour and baking soda over the dough, then mix
just until they are incorporated. Stir in chocolate chips by hand.

Drop spoonfuls of dough onto baking sheets and bake for
10-12 minutes, until the tops are lightly golden. Allow cookies to cool for
5-10 minutes on the baking sheets, then remove to a wire rack to cool
completely.

Cookies will keep well in an airtight container at room
temperature for at least 3-4 days.

Notes

These cookies freeze extremely well as dough balls for
future baking. Just shape into balls, place on a baking sheet with a little
space in between them, and pop into the freezer for about 30 minutes. That will
flash freeze the dough balls, after which you can pile them together in a
freezer-safe bag or container without them sticking together. Bake straight
from the freezer as needed. Just add 1-2 minutes to the baking time!

Adapted from this classic on allrecipes.com.

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