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1
Cream together butter, sugar, brown sugar, eggs and vanilla until fluffy.
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2
Add water, flour, salt and baking soda.
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3
Stir until moistened.
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4
(I recommend doing this step by hand as you do not want to overmx).
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5
Add chocolate chips and instant pudding (if you like richer cookies, add a lot of chips.
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6
Personally i like to taste the cookie over the chocolate and more chocolate chips.
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7
affects the texture).
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8
Fold into mixture just enough to BARELY combine.
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9
I must stress the importance of this step.
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10
overmixing will dramatically affect the perfection of the cookie.
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11
You should have pudding mix that isn't fully mixed inches.This step is the trick to perfect texture.
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12
Chill dough in refridgerator.
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13
This isnt entirely necessary because they will still turn out great if you skip this step.
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14
But, if i have time i've found it helps the cookies keep their shape and not flatten as much.
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15
drop 1 inch dough onto cookie sheet 2 inches apart.
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16
(I prefer stone bakeware).
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17
Bake at 375 for 8-10 minutes.
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18
light golden browning on edges is a good indicator that these are ready to take out.
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19
You don't want to overcook these.
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20
Leave on cookie sheet for about five minutes before you transfer to cooling rack (otherwise the will be gooey and fall through rack).
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21
Enjoy!
