Best Chocolate Chip Cookies EVER

INGREDIENTS

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown

Rib Rub and grill

For refrence:

Magic Dust Recipe:

3/4 cup packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
4 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 tablespoons dried rosemary, ground to a powder (I skipped this)
2 tablespoons chipotle, cayenne, or chili powder (I used chili powder)

Sprinkle just enough on to color it. Not too thick. About 2 tablespoons per side. For "Memphis style" slather on enough to make a crust.

Wrap in plastic and refrigerate. (overnight if possible)

Make an indirect fire (coals in back) and heat to 225. Cook with meaty side up for 4-5 hours.
Do a "Texas Crutch" if you can (apple juice in an aluminum boat) after 3 hours.