Another recipe from my grandmother that I am so glad she found and passed down. A kid who used to work for me absolutely loves these cookies, and once told me that they’re the best chocolate chip cookies he’s ever had. I passed the recipe on to him, too. I wonder if he ever makes them?
2 1/4 cups flour
1 tsp. baking soda
1 cup butter or margarine
1/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 small pkg. vanilla instant pudding mix
1 tsp. vanilla
1 12-oz. package chocolate chips
1 cup chopped nuts (optional)
Mix flour with baking soda.
Combine butter, the sugars, pudding mix, and vanilla in a large mixer bowl; beat until smooth and creamy. Beat in eggs.
Gradually add flour mixture; then stir in chips and nuts. (Batter will be stiff.) Drop by teaspoonfuls onto ungreased baking sheets, about 2″ apart. Bake at 375 degrees for 8-10 minutes.
This recipe is easily doubled, which I usually do, but I don’t double the amount of chocolate chips, and it seems to be enough. If you like lots of chocolate chips in your chocolate chip cookies, though, go ahead and throw more in! These cookies freeze well, too. I think the secret is in the pudding . . .