- 1 cup (2 sticks) butter, softened
- 3/4 cup firmly packed brown sugar
- 1/4 cup sugar 1 pkg. (4-serving size) JELL-O Instant Pudding (can use any flavor but I like French Vanilla)
- 1 tsp. vanilla
- 2 eggs
- 2-1/4 cups flour
- 1 tsp. baking soda
1 tsp. baking powder
- 1 pkg. (12 oz.) milk chocolate chips (Ghirardelli are my favorite, and I like to use a mixture of milk chocolate and white chocolate chips, or sometimes semi-sweet chocolate and white chocolate chips)
PREHEAT oven to 375°F.
BEAT butter, sugars, pudding mix and vanilla in bowl until well blended. Add eggs and mix well. Add flour, baking soda and baking powder a little at a time, beating until well blended. Fold in chocolate chips.
USING AN ICE CREAM SCOOP, DROP balls of dough, 2-3 inches apart, onto ungreased baking sheets. (I don’t like to flatten the balls of dough because I like fat, chunky cookies that are soft)
BAKE about 10 minutes or until golden brown. Let cool in baking sheet for a few minutes before removing to cool completely on wire racks.