I have been making this cookie recipe for 7 years. I have made it in Utah, Michigan, and Georgia. The recipe has to be adjusted slightly depending upon where you live to come out right, but when they do they are fantastic. My recipe is exactly half of everything listed. The only other change is that I use Ghiradelli MILK CHOCOLATE CHIPS. You can use other brands but Ghiradelli are larger and yummier. I use one bag of chips for half of the recipe listed (2 1/4 cup flour, 1 tsp baking soda, 1 c butter, 3/4 c brown sugar, 1/4 c white sugar, 1 pkg instant vanilla pudding mix, 2 eggs, 1 t vanilla extract, 1 bag MILK chocolate chips). I have always gotten compliments for these, and call them the best chocolate chip cookies ever. In Utah, they only have to be baked for 8 minutes and sometimes I chilled the dough, Michigan I baked for 10 minutes, no chilling. In Georgia, I have to add extra flour, otherwise they turn out like regular cookies. I have found that when I can handle the dough to roll it into balls to put on the cookie sheet, they are just right. They hold their shape and don't spread out and are super moist inside. I also use a baking stone most of the time, remove them after 10 minutes when the tops begin to brown and let them finish cooking on the stone. They are very delicate when warm, an will break if removed too soon (they will fall right through a wire rack). If over-baked, they turn into regular cookies, they should be very soft and moist inside.
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I have been making this cookie recipe for 7 years. I have made it in Utah, Michigan, and...