Preheat oven to 350ºF. Line baking sheet with parchment paper. Cream together the butter and sugars in a large mixing bowl. Mix for about 1-2 minutes until smooth and fluffy. Add in vanilla and beat in one egg at a time.
In a separate bowl, mix together flour, pudding mix, baking soda, baking powder and salt. Then slowly stir into the wet ingredients. Then stir in the chocolate chips.
Use a medium cookie dough scoop to scoop the dough onto the baking sheet.
Bake for 8-10 minutes, or until the edges are lightly golden brown. You want the center to look a little underdone. Let sit on pan for 2-5 minutes, and then remove to a cooling rack. Enjoy with a cold glass of milk!
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.
Dough: Freeze the cookie dough in balls until solid and then keep in a freezer bag. 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. Then add 1-2 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.