Favorite Chocolate Chip Cookies (& wheat free version)

This recipe originally came from my sister Shauna--not sure where she got it, but these are the best chocolate chip cookies as far as I'm concerned.  We like them soft and chewy, not hard and crunchy.

YIELD:  3 dozen cookies

Cream together:

• 2 eggs
• 1 c. butter, softened, not melted
• 1/4 c. brown sugar
• 3/4 c. sugar  (sometimes I do 1/2 c. each of the sugars)

Add:

• 1 tsp. baking soda
• 1 tsp. vanilla
• 1 pkg. instant vanilla pudding (3.4 oz box, add the dry mix only)
• 2 1/4 c. all-purpose flour
• 1 pkg. chocolate chips (12 oz. bag)
• 1 c. nuts (optional)

Drop by spoonful onto cookie sheet. 
***I use my 1-1/2" diameter Pampered Chef medium scoop

Sometimes I use the bottom of a cup, lightly floured, and flatten out the dough a bit before baking.

Bake at 375ºF for 8-10 minutes.

***I find that using stoneware pans I bake the cookies more like 10-12 minutes.

For bars:

Spread in 9 x 13 pan and bake for 20-25 minutes.

_____________________________________
Updated Feb. 2012
WHEAT FREE VERSION:

Instead of using AP flour substitute WonderFlour™ straight across and then add 1 tsp. Xanthum Gum.
I don't think you'll be able to taste a difference.

To make your own WonderFlour™ go here. It is a combo of spelt, pearled barley and brown rice.

We're linked up with the above site. 

(Click on pic)

They've got some tasty goodie recipes to try also.