Come on now, my hubby loves these but they always come out too flat with the recipe I have used. So share your good one with me... hubby and I will both be grateful!
the Betty Crocker recipe from her cookbook... the secret to it is to place all the ingredients in the bowl at once, and then mix by hand - really. the consistancy is good, and they come out really chewy.
I also use the recipe on the back of the bag BUT with these changes: Dark brown sugar instead of light (makes it a bit more caramel flavored) and I use real butter but only one stick instead of two.
Butter begins melting at a lower temperature than other solid fats, so the cookie dough spends more time spreading out, and makes the cookies thinner. If I used both sticks as the recipe calls for, the cookies were way too thin for our liking.
I also underbake them just a minute or two, so they're chewy in the middle and crispy on the edges.
Actually, now that I think of it, I never use the full amount of butter in any cookie recipe (except) Snickerdoodles, and the cookies are great - still soft and tender. (I make a lot of cookies....we have 3 wonderful teenage boys and lots of hungry friends!)
2 cups chopped walnuts (optional--I usually only use the choc chips)
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
What is your best chocolate chip cookie recipe? 
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