This is the only chocolate chip recipe I use. The cookies are soft, chewy, sweet, and tasty.  I have been using this recipe for so many years now and truthfully, I don’t remember where I got it. My son, who does not eat sugar, and lives a very healthy lifestyle, does fortunately make an exception during the holidays when I bake cookies and this is one of his favorites.

Kitchen Moxy’s Chocolate Chip Cookies

Preheat oven to 375 degrees, line cookie sheets with parchment paper

Ingredients:

• 2-1/4 cup of all purpose flour
• 1 teaspoon baking soda
• 1 cup butter (softened)
• 1/4 cup granulated sugar
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla
• 1 package (4 oz) Instant Pudding mix (vanilla)
• 2 eggs
• 1 bag of chocolate chips (*see note)
• 1/2 half bag of mini chocolate chips
• 1 cup of chopped nuts (optional)

Directions:

1. Mix flour with baking soda, set aside.
2. Combine softened butter, sugar, brown sugar, vanilla and Instant Pudding Mix together. Beat until creamy and smooth.
3. Beat in eggs one at a time until combined.
4. Stir in flour mixture on low speed until combined.
5. Stir in chocolate chips, and nuts with a wooden spoon, batter will be stiff.
6. Drop by tablespoons 2 inches apart onto prepared cookie sheets. I prefer to use parchment paper but if it is not available, drop dough onto ungreased cookie sheets.
7. Bake for 8 to 10 minutes, remove and let cool on racks.

*NOTE:  I use Hershey chips, and love extra chocolate in my cookies, you can eliminate the mini chips and the nuts if you prefer.  You can also use chocolate instant pudding mix in your batter rather than vanilla for Chocolate Chocolate Chips.

Also, if you only want to bake half the batter, roll 1/2 of the batter in a log and wrap with plastic wrap, place in a freezer bag, and pop in the freezer for later.