Preheat the oven to 350ºF. Line baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar 1 to 2 minutes, or until smooth and fluffy. Add vanilla and 1 egg at a time until combined.
In a medium bowl, whisk together flour, dry pudding mix, baking soda, baking powder, and salt. Slowly stir into the wet ingredients until well combined. Fold in the chocolate chips.
Using a medium cookie dough scoop, portion the dough onto the baking sheet.
Bake 8 to 10 minutes, or until the edges are lightly golden brown; you want the center to look a little underdone. Let sit 2 to 5 minutes before transferring to a cooling rack. Enjoy with a cold glass of milk!
Notes
Pudding mix:
Add it in dry...don't make the actual pudding!
This recipe calls for the smaller box (3.4 ounce). If you can only find the bigger one, add in a little more than half a box! It will be fine if it is not exact.
It must be instant pudding mix (not cook & serve).
You can substitute other flavors of pudding mix (i.e. chocolate, butterscotch, etc.), however vanilla is my favorite.
Storage: Cookies will keep in an airtight container at room temperature up to 3 days. Freeze:
Dough: Freeze the cookie dough in balls until solid and then store in a freezer bag up to 3 months. To bake from frozen, place cookie dough balls on a parchment- or silpat-lined baking sheet and let sit at room temp while the oven heats up. Add 1 to 2 minutes to the original cooking time.
Baked cookies: Let cool completely, then add to a freezer bag. Store in freezer for up to 3 months.