{Beth's Chocolate Chip Cookies}

I grew up using the Toll House Cookie recipe but even as a kid I found them to be a bit crumbly, flat and unpredictable. Then, about a year ago, I tried cookies made from this recipe at my sister-in-law's house. They were given to her by her good friend Beth.
I HAD to have this recipe!
Thankfully, Beth is a wonderful woman and not only shared the recipe with me but gave me the okay to share it with you!
You have no idea how lucky you are!
A few things you should know... 1. this recipe makes a double batch (about 4 dozen) and it's easy to half if you'd like... but why would you do that?! 2. this recipe included the unusual ingredient of instant vanilla pudding so if you want to make it on a whim, be sure you have it handy.  and 3. be sure to factor in an hour of chilling time when making these. I don't want you getting all excited only to find out you have to wait a while before baking them. I promise they're worth it!

Beth's Chocolate Chip Cookies

What You'll Need:
4 1/2c all purpose flour
2 t baking soda
2 c butter, softened {if you don't have any soft and ready, you can melt it and let it cool a little}
1 1/2 c packed brown sugar
1/2 c white sugar
2 (3.4 oz) packages instant vanilla pudding mix
4 eggs
2 t vanilla extract
2 c chocolate chips
2 c chopped walnuts (optional)

What To Do:

In a medium sized bowl, sift together flour and baking soda. Set aside.

In a large bowl, bream together 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. Chill dough for at least an hour.

Preheat oven to 350.

Drop cookies by rounded spoonfuls onto ungreased cookie sheets and bake for 10-12 minutes. Edges should be golden brown.