Cooking Directions
Heat the oven to 325 degrees.
Put the soft butter in a mixing bowl. Using a hand blender, cream together the butter and both sugars. Mix in the instant pudding (not prepared - just the mix). Once blended, add the vanilla and eggs.
Sift together the flour, baking powder, baking soda and salt. Then blend in the flour mixture (I normally add a little at a time, combine with a spatula and then mix thoroughly with the hand blender).
Stir in the chocolate chips.
Place mixture in the refrigerator for about an hour (optional) to make it easier to scoop. Using a melon baller or cookie scoop, place round spoonfuls on ungreased, parchment paper lined cookie sheet. These don't spread much, so you can put them relatively close together.
Bake for 12 minutes (if using larger scoops, bake for 15-17). When the edges are slightly browned, they are done. Cool on a cooling rack.
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