Carrie's Chocolate Chip Cookies

Chocolate chip cookies
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp table salt
1/2 cup of room temp. no salt butter cut into "pats"
1/2 cup butter flavor Crisco ( plain is fine too)
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 -3.4 oz package of vanilla or French vanilla instant pudding
2 room temp eggs
2 tsp vanilla extract
2 cups semisweet chocolate chips

I turn my oven to 350 . Put flour, salt and soda in a small container and combine. Set aside.
Cream the butter, shortening & sugars until fluffy (3 minutes) Scrape down the sides.
Add the package of pudding mix in on slow until incorporated. Add the eggs and vanilla until combined. Scrape down the sides.
With the mixer on slow I start slowly adding the flour mixture until just combined I never over mix once the flours are added. Scrape down sides and beaters.
Add the 2 cups of chocolate chips and mix with the mixer just a few seconds to get everything good and mixed.
I use an ice cream scoop to dole out the cookie portions onto parchment paper lined cookie sheets. 8 cookies per sheet. I offset them 2 by 2. I make them fairly good sized. I get 24 cookies per batch. I bake them 2 cookie sheets at a time next to bottom rack and next from top rack for 14-15 minutes. They will look under cooked, or almost barely browned. I like them very soft, I don't let them get to much color. Let them cool on the cookie sheet 30 minutes. The cookies are best after they have completely cooled down. (in my opinion) That is all I can think of.

*I used a smaller scooper and cooked them for 11 minutes and they turned out great! They’re super soft.