Vanilla Pudding Chocolate Chip Cookies

Football chaos has returned to our house with a vengeance. I love feeding M and his friends who come over to watch the games. Although both of our teams were losers this past weekend, my game day cookies were winners!

This recipe, from two peas & their pod, turns out soft and delicious every time. Even more perfect warm out of the oven with a nice, cold glass of milk.

     Vanilla Pudding Chocolate Chip Cookies
        2 1/4 c. all-purpose flour
        1 t. baking soda
        1 t. salt
        1/2 c. butter, softened
        1/4 c. granulated white sugar
        3/4 c. packed brown sugar
        1 box (3.4 oz) Instant Vanilla Pudding
        1 t. vanilla extract
        2 large eggs
        2 c. chocolate chips (I love Ghiradelli 60% Cacao Bittersweet Chips)

DIRECTIONS: Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda and salt. In a separate large mixer bowl, beat together butter, granulated sugar, brown sugar and vanilla extract until dough is creamy. Add in the pudding mix. Add the eggs, one at a time, beating dough well after each addition. Gradually beat in flour mixture. Stir in the chocolate chips. Scoopy out rounded tablespoons of dough and place 2 inches apart on ungreased baking sheets. Bake for 8 to 10 minutes, or until golden brown. Cool on the baking sheets for 2 minutes and then, remove the cookies to wire racks to cool completely.