Step 1

Preheat the oven to 350°F. Prepare 2 baking sheets with parchment paper or silpat mats. Set aside.

Step 2

Reserve 1/4 of milk chocolate chips to top the cookies to make them extra pretty. You can skip this step if you prefer.

Step 3

In the bowl of your stand mixer (or in a large bowl with an electric mixer) beat butter, sugar and pudding mix together until light and creamy, about 3 minutes.

Step 4

Add eggs and vanilla. Beat together until mixed, 2 minutes.

Step 5

Sprinkle in flour, baking soda, baking powder and salt. Mix until combined (until you don’t see flour.

Step 6

Add the remaining 1 cup milk chocolate chips and the semi sweet chocolate chips and run the mixer on low (or hand mix) until chocolate chips are incorporated into the dough, about 30 seconds.

Step 7

Using a 2 tablespoon scooper, scoop cookies onto a baking sheet (I bake 6 rows of 4 per 13x18 jelly roll pan).

Step 8

Top each cookie dough scoop with 4 or 5 chocolate chips (from the reserved ¼ cup) and gently press them in so they don’t fall off.

Step 9

Bake for 8-10 minutes, until lightly golden brown around the edges and the top looks matte.

Step 10

Remove from the oven and cool on the baking sheet for 5 minutes. The cookies will be puffy, but they will settle down and hug your chocolate chips as they cool.

Step 11

Use a spatula to place cookies on a cooling rack to cool completely.

Step 12

Serve and enjoy!