Preheat your oven to 350 °F (175 °C) and line a baking tray with baking paper or a silicone mat.
In a medium bowl, mix together the flour, baking powder and salt.
In a large bowl, beat butter, brown sugar and granulated sugar until fluffy.
Stir in pudding mixture until well combined, followed by eggs and vanilla extract.Gradually mix in the dry ingredients and stir until well combined. Add the chocolate chips.
Drop the dough in rounded tablespoons about 2 inches apart onto the prepared baking sheet.
Bake for 10-12 minutes or until the edges are golden brown and the center is set.
Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.Variations and Tips:
Experiment with different pudding flavors such as caramel or chocolate to create a new flavor profile.
For consistency, add 1/2 cup chopped walnuts.
Avoid overbaking so that the cookies remain moist and chewy.
When changing your diet, consider using gluten-free flour and sugar substitutes.
Store leftovers in an airtight container to preserve freshness.
