°a glass of all-purpose flour
°one package Instant Vanilla Pudding Mix 3.4 oz*
°a teaspoon of sodium bicarbonate
°1/2 tsp Salt
°1/2 tsp ground cinnamon
°1/2 cup 1 stick unsalted butter, softened to room temperature
°1/2 glass light brown sugar
°two eggs room temperature**
°a glass of semi-sweet chocolate chips
°¼ cup powdered sugar
°a teaspoon ground cinnamon
In a medium bowl, combine flour, pudding mix, baking soda, salt and cinnamon. Leave besides.
In bowl with a hand blender or bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until smooth and fluffy, about 2-3 minutes. Add the eggs and beat until fully combined, scraping the sides of the bowl as needed.
Reduce blender speed to low and slowly adding dry ingredients. Mix until the batter is just combined, then add the chocolate chips. Chill dough for at least 1 h and up to 3 days.
When you’re ready to bake the cookies, preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. Leave besides.
Using a spoon to bake the cookies, gently roll the dough into 1″ balls. The dough will be very smooth. Place each ball in the sugar and cinnamon and roll it to completely cover it. Placing on prepared baking sheet, no more than 8 per sheet.
Bake the cookies for 10 to 11 minutes, until the edges begin to brown. The cookies will be very bad. Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. Cookies are kept fresh in an airtight container at room temperature for up to 5 days. Cookie freez well, up to 2 months. Roll cookie dough freezes well, up to 2 month Thaw on a baking sheet for 10 minutes, roll in cinnamon sugar and bake as directed.