These cookies are extra extra large and have a bit of weight to them. Even though they are heavy, they still have a nice and airy texture for a dense cookie. This is the recipe I use to ship cookies or for Holiday Cookie exchanges, they simple hold their shape better than a traditional or brown butter chocolate chip cookie.
Ingredients
4 ½ cups all-purpose flour
2 t baking soda
2 cups butter, softened
1 ½ cups packed brown sugar
½ cup white sugar
2 (3.4 ounces) packages instant vanilla or french vanilla pudding mix
4 eggs
1 T vanilla extract
4 cups semisweet chocolate chips
1 cup of large chocolate chips, this is to roll your cookie in.
Directions
Preheat oven to 350 degrees
Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar intil light and fluffy. Beat in the instant pudding mix until blended. Stir in the eggs one at a time and vanilla. Slowly add the flour mixture with the creamed ingredients, stir in the chocolate chips. Using an ice cream scoop, scoop our enough dough to fill the scooper. Release dough and form a ball. After formimg a ball dunk the top of the cookie into the Large chocolate chips and press between your hands slightly. Place ungreased cookie sheets 2 inches apart.
Bake for 10 to 12 minutes in the preheated oven.
Cool and Enjoy!
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