Step 1

Preheat oven to 350 degrees F (180 C). Prepare baking sheets with parchment or silicone mats, if desired, and set aside.

Step 2

Using an electric mixer, or mixing by hand with a rubber spatula, cream together the butter, brown sugar, and white sugar until well-blended. Beat in the instant pudding mix, followed by eggs and vanilla. Scrape down the sides of the bowl and beat until mixture is mostly even.

Step 3

Sprinkle the flour, baking soda, and salt over the dough, then mix just until they are incorporated. Stir in chocolate chips by hand.

Step 4

Drop spoonfuls of dough onto baking sheets and bake for 10-12 minutes, until the tops are lightly golden. Allow cookies to cool for 5-10 minutes on the baking sheets, then remove to a wire rack to cool completely.

Step 5

Cookies will keep well in an airtight container at room temperature for at least 3-4 days.