Line a baking sheet with a parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the dry ingredients (flour, pudding mix, soda and salt).
In another large mixing bowl, beat butter for 30 seconds.
Add both sugars and beat until light and fluffy, about 2 minutes.
Add vanilla and egg and mix in well.
Add the dry ingredients and mix until incorporated.
Stir in the chocolate chips.
If baking later: Scoop 1 and ½ tablespoon size cookie dough mounds onto a parchment paper lined sheet and freeze. Place frozen cookie dough balls into a ziploc bag and store for up to 3 months. You can also refrigerate the cookie dough balls for up to 24 hours to make the cookies even thicker.
If baking right away: Scoop 1 and ½ tablespoon size cookie dough mounds onto the prepared sheet and bake for 11 minutes. Cool the cookies on the sheet for 3 to 5 minutes, then transfer onto a cooling sheet to cool completely.