I had to make some changes because what I had on hand-- baking powder for baking soda, and I only had 3 oz of pudding for half the recipe I made. I don't think the pudding made a difference, but when using baking powder, flatten with a spoon; they do not flattten and spread at all during baking and they need some help flattening otherwise you get high, slightly puffy cookies. The vanilla pudding flavor is very present giving them beautiful lighter color but a too vanilla-y taste, I think, but they're still the best chocolate chip cookies I've ever made and deserving of a 5.Instead of using chips get a good dark chocolate bar and chop into chunks.I definitely need to try these with baking soda and review again.**EDIT: I made the cookie this time to instructions given, using only the baking soda and the right amount of pudding. And I've finally figured out the difference between baking soda and baking powder: Baking soda makes these cookies spread , giving large, relatively flat cookies. Baking powder makes them not spread at all, but rather grow vertically, with height. It all depends on preference of cookie. If using only baking powder make sure to flatten the cookie a little with a spoon.With baking soda, don't even think about flattening. Personally, I'm thinking about either do half a ts of each, or 1 ts soda and 1/2 ts powder. And I found Hershey's dark chocolate chips, not as good as the chunks from cutting up a bar, but awesome when you're lazy.
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