(via Mike Daley):

Chocolate chip cookie lovers rejoice (Everyday Cheapskate, Jewish World Review)

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

4-1/2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 cups salted butter, softened

1-1/2 cups packed brown sugar

1/2 cup white sugar

2 (3.4-ounce) packages instant vanilla pudding mix

4 eggs

2 teaspoons vanilla extract

4 cups semisweet chocolate chips

2 cups chopped walnuts (optional)

Cook's note: These cookies may not look done on the top when the edges turn golden brown. Once cooled, you'll see that the cookies are indeed done and will stay soft and moist. They are best if allowed to cool before eating. Also, you can use different pudding flavors. It's fun to experiment.

Preheat oven to 350 F.

Sift together the flour, salt and baking soda. Set aside. In a large bowl, cream together the butter, brown sugar and white sugar with an electric mixer set on high. Continue to beat for 3 to 4 minutes or until the mixture is light and fluffy. Beat in the instant pudding mix until blended. Add the eggs and vanilla and beat on low until incorporated.

Blend in the flour mixture in batches until all is incorporated. By now, the batter will be very stiff so stir in the chocolate chips and nuts (if using) with a large spoon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Yield: 6 dozen cookies.