Chocolate Chip Pudding Cookies

Step 1: In a medium size mixing bowl sift together the flour, pudding mix, baking soda and salt. Set aside.

Step 2: Using an electric mixer cream together the butter, granulated sugar, brown sugar and vanilla. for 2-3 minutes until light beige in color. Add the eggs one at a time beating well after each.

Step 3: Lower the speed of the mixer and gradually add the sifted dry ingredients. After all have been added, increase the speed of the mixer and beat for around 1 minute just until fully combined.

Step 4: By hand mix in the pecans and chocolate chips.

Step 5: Place into an airtight container and chill for 3 hours until very firm or overnight.

Step 6: To bake: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Step 7: Using a 2 oz ice cream scoop or 2 Tbsp divide the dough placing at least 2-inches apart.

Step 8: Bake for 8-12 minutes until lightly golden. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.

NOTE: Keep unused cookie dough tightly covered in the refrigerator for up to 1 week or freeze for up to 3 months