Pudding Chocolate Chip Cookies

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Ingredients

• 2 1/2 Cups All Purpose Flour
• 2 TSP Baking Soda
• 1 (3.4-3.56 oz) Box of (vanilla or pumpkin spice) Pudding (dry)
• 1 1/2 Sticks of Butter, Softened
• 1/2 Cup Granulated Sugar
• 1 Cup Brown Sugar
• 2 Large Eggs, room temperature
• 2 TSP Vanilla Extract
• 1 TBSP Honey
• 1 1/2 Cups of Chocolate Chips

Instructions

1. Preheat oven to 350º F.
2. In a medium bowl, whisk together flour, baking soda, and pudding mix. Set aside.
3. In the bowl of a stand mixer, fitted with paddle attachment, cream together (on medium speed) butter and both sugars until fluffy (about 5 minutes).
4. Add eggs, one at time, followed by vanilla and honey. Scrape down sides.
5. Reduce to low speed and add dry ingredients. Combine until just incorporated. Finally fold in chocolate chips.
6. Line baking sheet with baking mat, aluminum foil, parchment or wax paper. Scoop out 1 1/2-2 inch, cookie dough balls onto sheet (roll between the palm of your hands for a nice round shape). Space the cookies 2 inches apart. Slightly flatten the cookies using the palm of your hand.
7. Bake for 8-10 minutes. Let cool for 5 minutes before transferring to cooling rack.

Notes

Makes a doughy, soft cookie. Best made at 1 or 2 TBSP size. Won't look as brown when they're baked since the pudding mix is in it. Lindsay really likes this recipe. Jeff thinks these are good for making if you want to make them ahead, as they stay soft the next day.