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 walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large 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. Edges should be golden brown.
I found the key to making these cookies perfect! Make the dough, then refrigerate it while the oven preheats. Once in the oven, cook for 5 minutes, then rotate the pan 180 degrees. Cook an additional 5-7 minutes. Be sure to return dough to the fridge between each batch and before reusing a cookie sheet, be sure that it is not still warm.
This recipe makes a HUGE amount of cookies...probably close to 6 dozen :)