Fluffy Chocolate Chip Cookies

4 1/2 cups All purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 cups butter, softened
1 1/2 cup packed brown sugar
1/2 cup white sugar
1 large box instant vanilla pudding mix
4 eggs
2 tsp. vanilla extract
4 cups semisweet chocolate chips
You can also add 2 cups chopped walnuts (but I don't like nuts in my stuff so I leave it out)
Preparation:
Preheat oven to 350 degrees F.
Sift together the flour, salt and baking soda. Set aside. In a large bowl, cream together the butter, brown sugar and white sugar with an electric mixer set on high. Continue to beat for 3 to 4 minutes or until the mixture is light and fluffy. Beat in the instant pudding mix until blended. Add the eggs and vanilla and beat on low until incorporated.
Blend in the flour mixture in batches until all is incorporated. By now, the batter will be very stiff so stir in the chocolate chips and nuts (if using) with a large spoon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes in the preheated oven. Edges should be golden brown (cookies may not look done on the top when the edges turn brown. Once cooled, you'll see that the cookies are done and will stay soft and moist.)
Yield 6 dozen cookies.
(You can try different pudding flavors. I also like white chocolate pudding (only comes in small boxes, so just use two small boxes) and I also like it with the chocolate peanutbutter swirl chips).