Chocolate Chip Snickerdoodle Pudding Cookies

In a medium-size bowl, toss together the flour, pudding mix, baking soda, salt, and cinnamon. Set aside.
1 cup (120g) all-purpose flour, 1 (96g / 3.4 ounces) package instant vanilla1 pudding mix, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs and beat until completely combined, scraping down the sides of the bowl as needed.
½ cup (113g) unsalted butter, ½ cup (100g) firmly packed light brown sugar, 2 large eggs
Decrease the mixer speed to low and slowly add the dry ingredients. Mix until dough is just combined, then stir in the chocolate chips. Cover and chill the dough in the refrigerator for at least 1 hour and up to 3 days.
1 cup (170g) semi-sweet chocolate chips
When you are ready to bake the cookies, preheat the oven to 350°F (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a small bowl, together the granulated sugar and cinnamon until completely combined.
¼ cup (50g) granulated sugar, 1 teaspoon ground cinnamon
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), carefully roll the cookie dough into 1" balls. The dough will be very soft. Drop each ball into the cinnamon-sugar coating and roll around to coat completely. Place on prepared baking sheet.
Bake the cookies for 10-11 minutes, until edges just start to brown and the tops have lost their sheen. Remove from the oven and allow cookies to cool on the baking sheet at least 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 5 days. Cookies freeze well, up to 2 months. Rolled cookie dough freezes well, up to 2 months. Thaw on baking sheet for 10 minutes, roll in cinnamon-sugar, and bake as directed.