Chocolate Chip Cookies for Grown-Ups

I finally found a recipe that doesn't make a flat cookie and stays moist!  I used Bailey's chips and Godiva double chocolate pudding.

Seriously, these are the kind of cookies you buy for a dollar a cookie.

• 1 cup butter softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3.9-oz package instant chocolate pudding
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 12-oz package semi-sweet chocolate chips

Instructions

• Preheat oven to 350°. Beat butter and sugars in a large mixing bowl at medium-high speed 2 minutes with an electric mixer. Set a timer; you are beating in air to create a fluffy texture. 
• Add eggs, one at a time, beating well after each addition. Add vanilla and beat just until combined. Add pudding mix and beat just until combined. Let stand 2 minutes. Don’t skip this step.
• Combine flour and baking soda in a bowl or large plate and add to the mixing bowl; beat just until flour is incorporated. Stir in chocolate chips.
• Using a small scooper, scoop cookie dough onto a lightly greased baking sheet or a baking sheet lined with parchment paper.
  Bake 9 minutes at 350°. The center will still be slightly doughy but the cookies will firm up when cooled. If you over bake these cookies, they will lose their soft, and chewy texture. 
• Let cookies cool 2 minutes on the baking sheet then transfer to cooling racks to cool completely.
  Mine makes 36 cookies.  If you want them flatter, use a spoon to flatten after you scoop.  They don't fall much during baking.