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Stay Soft Chocolate Chip Cookies




Ingredients
  • 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 

Instructions
  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.







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