Preheat your oven to 350 degrees F.

In a bowl whisk together the flour, baking soda, and salt. Set aside.

In a separate bowl, use a stand mixer to cream together the butter and sugars (I just use the paddle attachment). Mix until light and creamy, about 2-3 minutes.

Then add the pistachio instant pudding mix powder to the butter/sugar. Mix until creamy.

Add the eggs, mixing in 1 at a time.

Mix in the vanilla.

Add the flour mixture into the butter mixture, combine.

Stir in the chocolate chips.

Drop the cookie batter by the large spoonful onto a parchment paper lined baking sheet.

Bake for 10-12 minutes (I find that 11 minutes is perfect). The bottom edges of the cookies should look golden brown.

After baking, let the cookies sit on the cookie sheet for a couple of minutes, then transfer to a wire cooling rack to cool completely.