*Ingredients
+COOKIES
°a glass of all-purpose flour
°Instant pudding vanilla mix 3.4 oz
°Teaspoon of sodium bicarbonate
°1/2 tsp salt
°1/2 tsp ground cinnamon
°1/2 cup 1 stick unsalted butter, softened at room temperature
°Light 1/2 Glass Brown Sugar
°2 eggs ambient temperature**
°1 glass semi-sweet chocolate chips
+COATING
°¼ cup powdered sugar
°1 teaspoon ground cinnamon
In a medium bowl, combine the flour, pudding mixture, baking soda, salt and cinnamon. Set aside.
In a bowl with a hand blender or bowl of a pedestal blender fitted with the ball, beat the butter and brown sugar at medium-high speed until smooth and fluffy, about 2-3 minutes. Add the eggs and beat until completely combined, scraping the sides of the bowl as needed.
Reduce the mixer speed to low and slowly add the dry ingredients. Stir until the dough is just combined, then add the chocolate chips. Refrigerate the dough for at least 1 h 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. Get out of here.
With a spoon, gently roll the dough into 1 ball. The dough will be very smooth. Place each ball in the sugar and cinnamon and roll to cover completely. Place on prepared baking sheet, no more than 8 per sheet.
Bake the cookies for 10 to 11 minutes, until the edges start to brown. The cookies will be very bad. Allow the cookies to cool on the baking sheet for at least 5 minutes before placing on a wire rack to allow them to cool completely. Cookies are kept fresh in an airtight container at room temperature for 5 days.
Enjoy !
