Award Winning Soft Chocolate Chip Cookies

• 2-1/4 cups Flour
• 1 teaspoon Baking Soda
• 1/2 cups Unsalted Butter
• 1/2 cups Crisco
• 3/4 cups Light Brown Sugar
• 1/4 cups White Sugar
• 2 whole Eggs
• 1 package (3.4 Oz. Size) Instant Vanilla Pudding Mix (Not Cook & Serve)
• 1 teaspoon Pure Vanilla Extract
• 2 cups Ghirardelli Semi-Sweet Chocolate Chips

1. In a medium bowl, sift together flour and baking soda. Set aside.
2. In a large bowl, cream together butter, Crisco, brown sugar and white sugar. Beat in the instant vanilla pudding mix until blended.
3. Stir in the eggs and pure vanilla extract. Blend in four mixture. Stir in chocolate chips.
4. Wrap the dough in wax paper and chill in the refrigerator for several hours or overnight.
5. Preheat the oven to 350u0b0F and bake on an ungreased cookie sheet for 10 minutes. (I can fit 8 on a cookie sheet at a time.) Take the cookies out of the oven and let them sit on the cookie sheet for about 1 minute before serving.
6. The original recipe makes 6 dozen, so this is cut in half.
7. Enjoy!
8. (Recipe adapted from AllRecipes.)

flour, baking soda, butter, crisco, light brown sugar, ubc, eggs, vanilla, ghirardelli

Taken from tastykitchen.com/recipes/desserts/award-winning-soft-chocolate-chip-cookies/ (may not work)