Preheat oven to 375° and line baking sheets with silicone mats {or parchment paper}

In a medium bowl, cream together butter or margarine and both sugars. Add vanilla and eggs and mix until combined. Add instant vanilla pudding mix and stir until incorporated.

Add flour, baking soda and salt and mix until just combined. Do not over mix. Add chocolate chips and mix until they are equally distributed throughout the dough.

Scoop mounds of dough with a cookie scoop and place onto cookie sheet. Bake for 8-10 minutes or until the cookies are just starting to turn golden brown. Let the cookies cool on the cookie sheet for 10 minutes before moving them to a cooling rack.

Store your chocolate chip cookies in an air tight container at room temperature for up to 5 days. Freeze cookies for up to 3 months.