Preheat the oven to 350º Fahrenheit. Prepare baking sheets by lining them with silicone baking mats.
In a medium size bowl, cream together the butter and sugars using a hand mixer, until the sugar is completely mixed into the butter.
Add the eggs and vanilla. Mix again, scraping the sides of the bowl as needed.
Add the flour, instant pudding mix and baking soda. Mix well just until combined.
Fold in the chocolate chips (or any other additions you'd like).
Scoop the dough using a 1 1/4" cookie scoop onto the prepared sheets. Press extra chocolate chips into the top for a pretty look.
Bake for 12-14 minutes or until the cookies are just slightly browned on the edges. The longer you bake them, the crispier they will be. I take them out of the oven when they are still slightly underbaked in the center so that they are soft.
Allow the cookies to cool on the pan for 3 minutes, then transfer them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days, then freeze any leftovers.
This recipe is a common recipe found in many old cookbooks. I got this from my grandma's cookbook from the Bristolville Church of the Brethren (Year 1977).The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**