Chocolate Chip Pudding Cookies

So after a long never ending week I finally got to this cookie recipe. I have a folder with all the "future recipes" that I want to try. I had an excuse to make cookies - my sister just got back from a trip to Vietnam & Cambodia. Anyway, I have heard great things about adding instant pudding to the batter, but to tell you the truth, I have know idea what it actually does.
All I know is the cookies are everything they should be: chewy, thick and amazing. I did change the sugar measurements to 1/2 cup light brown sugar and 1/2 cup granulated sugar. I also used vanilla pudding though the original recipe says to use butterscotch pudding. I think this recipe will become my go-to chocolate chip cookie recipe!

Chocolate Chip Pudding Cookies Recipe:

Adapted from allrecipes.com

Servings: 36

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 cup butter, softened

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 (3.4 ounce) package instant vanilla pudding mix

1 teaspoon vanilla extract

2 eggs

12 ounces semisweet chocolate chips

- Preheat oven to 375 degrees F (190 degrees C).
- Combine the flour and baking soda. Set aside.
- Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
- Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.