Preheat oven to 375°F.
With a stand-up mixer, cream butter, brown and white sugar, and vanilla.
1 cup unsalted butter*, ¾ cup white sugar, ¾ cup brown sugar, 1 teaspoon vanilla
Add in eggs one at a time. Letting the first egg incorporate fully into the batter before adding the next.
2 eggs
Add in the flour, instant pudding mix, baking soda, and salt. Mix until fully combined.
2 ¼ cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 package Instant Vanilla Pudding
Roughly chop baking chocolate then fold in baking chocolate chunks and chocolate chips to cookie dough.
1 ½ cups semi-sweet chocolate chips, 4 oz semi-sweet baking chocolate bar*
Press spoonfuls of dough into the heart molds. Fill each heart mold ¼- ½ of the way. It’s easy to transport the mold if you place it on baking sheet (I leave it on the baking sheet while the cookies bake too).
Bake for 8-11 minutes. They will be slightly browned on top.
Let cookies cool for a few minutes before popping out and baking the rest.