Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.

In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar until creamy and fluffy.

Add the instant vanilla pudding mix to the creamed butter and sugars; mix until fully incorporated.

Beat in the large eggs one at a time, followed by the vanilla extract, until smooth.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed.

Drop tablespoon-sized balls of dough onto the prepared baking sheets, spaced about 2 inches apart.

Bake for 10-12 minutes, leaving the centers slightly underbaked for chewiness.

Let the cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.