Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Mix oil, sugar, and pudding mix in a bowl with a fork, then add the eggs and vanilla. Add the flour with the salt and baking soda on top and give it a little mix before incorporating it into the dough.
Add the chocolate chips and shape into balls.
Bake for 10 minutes.
Directions
Credits
Notes:
Use an airtight container or resealable bag. Cookies stay fresh for up to three to five days at room temperature or up to one week in the fridge. These can be frozen for two to three months. Thaw at room temperature to retain crispness.
Tip: Place a piece of parchment between layers to prevent sticking.
Make sure cookies are completely cooled before storing to avoid trapping steam, which can make them soggy.
Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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Came out amazing and delicious!!!!!
Already made it 2 times once gluten free and once regular
the cookies are delicious!
how come there so good
can I use instant vanilla pudding?
That should be fine.