Chewy Chocolate Chip Cookies
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped nuts (optional) (I like pecans, but walnuts, macadamia, etc will work.)
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl (I use my KitchenAid mixer bowl), cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven until golden brown. (Do NOT overcook! Cookies will continue cooking a bit when removed from the pan. I let mine sit in the pan for a couple minutes then transfer to a plate, but you can cool them on a fine wire rack, too.)