In a mixer bowl outfitted with paddle attachment, beat together the butter, shortening, brown sugar, and granulated sugar on low until bound together, then on medium-high until smooth and fluffy. Add vanilla, continue beating, then add one egg. Beat until combined, then add the other egg and beat until fluffy.
In a large bowl, stir or whisk together flour, baking soda, baking powder, salt, and pudding mix. Turn mixer to low and gradually mix the dry ingredients into the sugar mixture until well blended.
Use a spoon or sturdy rubber spatula to stir in chocolate chips.
For regular sized cookies:
Drop by teaspoonfuls 2 inches apart onto parchment lined baking sheets. Bake in a preheated oven for 8-11 minutes, until light golden brown. Remove from oven; allow cookies to cool 5 minutes on baking sheets before removing them to wire racks to cool completely. Makes 48-60 cookies.
For jumbo cookies (4" cookies):
Use an ice cream scoop to measure out dough. Roll dough ball in hands and flatten gently with fingers. Place 2 inches apart onto parchment lined baking sheets. Bake in a preheated oven for 11-13 minutes, until light golden brown. Remove from oven; allow cookies to cool 7-8 minutes on baking sheets before removing them to wire racks to cool completely. Makes 31 jumbo cookies.
I've used chocolate chips, mint chips, white chocolate chips, peanut butter chips, and chocolate chunks, among others.
This recipe makes 31 jumbo cookies using an ice cream scoop or 48-60 regular sized cookies, depending on the size of your cookie scoop.
Softened butter does not mean the butter should be soft. Softened butter is butter that has been removed from the fridge and allowed to sit at room temperature for about 30 minutes. Enough to take the chill off.