Two Chipper Cookies

This cookie recipe makes chocolate chip cookies that bake really well at high altitude and maintain a plump shape and chewy texture. Substitute whole wheat flour for half of the regular flour quantity for a healthier cookie. Use half milk chocolate and half semisweet chips, or whatever combination you want. Dough can be formed into balls and frozen, then baked without thawing first for about a minute longer than unfrozen dough takes to bake in your oven.

Ingredients:

- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar

- 2 eggs
- 1 1/2 teaspoons vanilla

- 2 1/4 cups flour (can substitute 3/4 to 1 cup whole wheat flour)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 teaspoon baking soda

- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups chopped pecans (optional)

Directions:

Preheat oven to 375 degrees.

In a large bowl, cream the butter, brown sugar, and white sugar together using an electric mixer, until light and fluffy. Beat in the eggs and vanilla.

Gradually add the flour, pudding mix, and baking soda to the wet ingredients. Mix well.

Stir in chocolate chips (and pecans, if desired).

To bake immediately, drop by rounded tablespoonfuls 1 inch apart on an ungreased, insulated baking sheet. Bake for 8-10 minutes or until lightly browned. Remove cookies to wire rack and let cool.

To freeze, chill dough in refrigerator for 1 hour, then shape into 1 inch balls. To bake frozen dough, thaw at room temperature for 10 minutes prior to baking.