1/2cup(1 stick) unsalted buttersoftened to room temperature
1/2cuppacked light brown sugar
2large eggsroom temperature2
1cupsemi-sweet chocolate chips
In a medium-size bowl, toss together the flour, pudding mix, baking soda, salt, and cinnamon. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat 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.
Decrease the mixer speed to low and slowly add the dry ingredients. Mix until dough is just combined, then stir in the chocolate chips. Chill the dough for at least 1 hour and up to 3 days.
When you are ready to bake the cookies, preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Using a cookie scoop, carefully roll 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, no more than 8 per sheet.
Bake the cookies for 10-11 minutes, until edges just start browning. Cookies will look very underdone. 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.
Feel free to use chocolate pudding or even butterscotch, based on your flavor preferences.
Room temperature eggs are preferred when using room temperature butter, as they incorporate into batter much more easily.