Chocolate Chip Cookies

I am really picky when it comes to chocolate chip cookies. I hate them if they are too crunchy - I like "cakey" cookies. I came across a recipe a while back that used vanilla pudding mix to keep the cookies soft. I incorporated that into my own cookie recipe and have officially found my CCC. Try it out, I promise they are ridiculously good. Another great thing - they stay soft for a few days as long as you keep them tightly sealed up.

Ingredients

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees.
2. In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and blend. Fold in chocolate chips.
3. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned. I personally, take mine out closer to 10. As I said, I like them soft.