Chocolate Chip Cookies

By scout2family

Soft and Chewy Cookies that'll stay FRESH for over a week in a Ziplock. In fact, they're better the 2nd day!

Ingredients

• 2 1/4 c. flour
• 1 tsp. baking soda
• 1 c. butter, softened
• 3/4 c. packed brown sugar
• 1/4 c. white sugar
• 1 (3.4 oz) box instant vanilla pudding mix
• 2 eggs
• 1 tsp. vanilla
• 2 c. chocolate chips of your choice
• 1 c. chopped walnuts (optional)

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sift together the flour and baking soda. You CAN add a tsp. of salt for more flavor, its *optional. Sometimes I add it, sometimes I don't.

3. In a large bowl, cream together the butter (I use salted), brown sugar and white sugar. Beat in the pudding mix until light and airy. Stir in eggs and vanilla. Blend in the flour mixture. And then the choc chips and walnuts.

4. Drop cookies by rounded spoonfuls onto ungreased cookie sheet or baking stone. (I like to use the baking stone, the bottom of the cookie has a buttery crisp texture--YUM).

5. Bake for 10 to 14 minutes in preheated oven. Edges should be golden brown!

**IF your cookie comes out flat, you've either A. Added too much salt B. The butter was too soft or C. A Combination of A and B. MY fix for this is to pop the rest of the dough into the fridge for an hour or two and then scoop and try again. It's never failed me.
ENJOY!