| Chocolate Chip Pudding Cookies | ||
| Once you taste this moist chocolate chip cookie you will be spoiled. The trick is adding a box of pudding mix to the batter. Even a couple of days after baking, they retain their moisture, but out of the oven they are to die for. | Total Time: 40 min Makes 3 dozen large cookies | |
| Preheat oven to 375° F | | |
| 1 cup (2 sticks) butter | Soften | |
| ¾ cup firmly packed brown sugar ¼ cup sugar 1 pkg. (4 serving size) chocolate pudding mix 1 teaspoon vanilla | Blend in large bowl with electric mixer on medium speed until well blended. | |
| 2 eggs 2- ¼ cups flour 1 teaspoon baking soda | Add eggs, mix well Gradually add in, beat until well blended | |
| 1 pkg. Ghirardelli bittersweet chips | Stir into mixture. Dough will be stiff | |
| | Drop a tablespoon of dough, 2 inches apart onto ungreased baking sheet | |
| | Bake 30 min or until golden brown | |
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