Not only is this the best chocolate chip cookie recipe I’ve ever tried, they’re photogenic too! I love chunky cookies. I’ve baked these several times in the last little while and they’ve been such a hit. The secret’s in the pudding! They’re too good not to share, so here’s the recipe

INGREDIENTS:

• 1 cup butter (softened)
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 (3.5 oz) package instant Cheesecake pudding mix
• 2 eggs
• 2 1/4 cups flour (bread flour helps make them chunky)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coconut flakes
• 1/2 cup chopped walnuts
• 1 cup chocolate chips
  (white, semi-sweet, and/or milk chocolate chips – just pour in what looks good)

DIRECTIONS:
1. Preheat oven to 350 degrees F. (177 degrees C.)
2. In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour, baking soda, and salt. Add to creamed mixture and mix well. Dough will be very thick. Fold in nuts, coconut, and chocolate chips.
3. Drop by teaspoonfuls onto ungreased baking sheets and bake 10-12 minutes or until lightly browned. They don’t spread out much, so if you want a bigger cookie than this, you’ll need to adjust the temperature and cooking time.

Note - The above is how I make them. You can use different flavors of pudding, leave out or adjust the amounts of the coconut or nuts if you want, and add as many or few chocolate chips as you want. They’ll still be delicious!