2 sticks unsalted butter, softened
¾ cup brown sugar
¾ cup sugar
1 ½ teaspoons vanilla
2 ¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 large box instant vanilla pudding mix (must be instant, and must be the large box)
¾ bag Heath bar bits
6 ounces milk chocolate chips
12 ounces chocolate chunks (buy these in a bag, or I like to break 12 ounces of a really good, semi-sweet chocolate bar into ¼-inch or so pieces)
Heat the oven to 375 degrees, and line two baking sheets with parchment paper. In a stand mixer using the paddle, cream together the butter and both sugars until light and fluffy. With the mixer on low, add the eggs one at a time, and then the vanilla. Mix until all is thoroughly incorporated. In a separate bowl, mix the flour, salt, baking soda and vanilla pudding mix. Gradually add the dry ingredients to the wet, scraping the sides of the bowl to be sure all is combined. By hand, stir in the Heath bits, chocolate chips and chocolate chunks.
Using a medium-sized cookie scoop (1 ½ tablespoons), place dough about two inches apart on the baking sheet. Bake for 10 minutes for soft-in-the-middle cookies. Cool the cookies, and be sure to eat one while it’s still warm and gooey.