In a large mixing bowl, cream together your softened butter, and white and brown sugars. Cream for 5 minutes.
Add vanilla and eggs, beating together to combine.
In a medium bowl, add the all-purpose flour, baking soda, salt, and instant chocolate pudding mix. Whisk together.
Add half of the dry ingredients at a time to the wet ingredients. Stir until all the flour has been combined.
Add both cups of chocolate chips and fold them into the cookie dough.
Use a medium or large cookie scoop and scoop the dough onto your parchment-lined baking sheet. Chill in the fridge for 30 minutes.
Preheat the oven to 350F. Bake for 8-11 minutes.
Remove from the oven and allow to cool completely on the baking sheet.
Notes
-Using a cookie scoop or ice cream scoop to make cookie dough balls helps to ensure each cookie is the same size and bake evenly in the oven. -Use a smaller cookie scoop for more cookies -Make sure to only use DRY pudding mix, and not prepared pudding. The instant pudding mix goes right into the dry ingredients and is mixed into the batter.