Stay Soft Chocolate Chip Cookies

• 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 

1. Preheat oven to 350 degrees F (180 C).


2. 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.


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


4. 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.


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


6. Notes


7. 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!


8. Adapted from this classic on allrecipes.com.