Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 packet (95g) instant vanilla pudding mix
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Beat 1/2 cup (113g) softened unsalted butter, 1/2 cup (100g) light brown sugar, and 1/4 cup (50g) granulated white sugar in a large bowl until the mixture is pale and fluffy.
  3. Incorporate 1 large (50g) room-temperature egg and 1 tsp (5ml) vanilla extract, beating on medium speed until fully combined.
  4. Stir in 1 packet (95g) instant vanilla pudding mix until the batter is smooth and velvety.
  5. In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 tsp (5g) baking soda, and 1/2 tsp (3g) salt.
  6. Gradually add the flour mixture to the wet ingredients on low speed, mixing just until no white streaks remain.
  7. Gently fold in 1 1/2 cups (255g) semi-sweet chocolate chips using a spatula to avoid overworking the dough.
  8. Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart.
  9. Bake for 9–11 minutes; remove from the oven when the edges are just set and the centers still look slightly underbaked.
  10. Let the cookies rest on the baking sheet for 5 minutes to firm up before transferring them to a wire rack.
  11. Finish by sprinkling a pinch of flaky sea salt on top of each cookie if desired.