1 1/2 c. butter
1 1/4 c. brown sugar
1/2 c. sugar
3 eggs
3/4 tsp. salt
1 1/2 tsp. baking soda
3 1/2 c. flour
1 sm. pkg. instant vanilla pudding
1 1/2 c. chocolate chips

Cream butter and sugar, beat in eggs. Sift together dry ingredients, including pudding. Stir into butter mixture. Fold in chips. Bake at 350 degrees for 10-12 minutes. Makes a very soft cookie that maintains its softness. High altitude: Bake at 370 degrees for 10-12 minutes until golden brown. Allow cookies to cool slightly on cookie sheet before removing to cooling racks, as they are very fragile when hot.