In a medium-size mixing bowl sift together the flour, pudding mix, salt and baking soda. Set aside
Using an electric mixer cream together the butter, granulated sugar, brown sugar and vanilla.
Beat on high speed for 2 minutes or until fluffy and light beige in color.
Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl.
Lower the speed of the mixer and gradually add the dry ingredients to the bowl. After all has been added beat for 1 minute or just until fully combined. The dough will be thick
By hand mix in the chocolate chips until evenly distributed. Place into an airtight container and chill for 2 hours or overnight.
To bake: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Use a 2 oz ice cream scoop (about 1 ½ tablespoons) to divide the dough placing at least 2-inches apart on the baking sheet. Use floured fingers to slightly flatten the centers.
Bake for 15 minutes or until lightly golden. Cool on the cookie sheet for 5 minutes them remove to a cooling rack to cool completely.
Store at room temperature in an air tight container.