In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar, and granulated sugar until creamy, about 4 minutes.

Add egg and vanilla extract; beat until well combined.

In a separate bowl, whisk together flour, pudding mix, baking soda, and salt.

Gradually add dry ingredients to the wet ingredients, mixing on low speed until just combined.

Fold in chocolate chips.

Form dough into approximately 14 balls and flatten slightly. Chill in the refrigerator for at least 2 hours.

Preheat oven to 350°F. Line baking sheets with parchment paper.

Bake cookies for about 11 minutes until edges are set and tops are slightly glossy.

Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack.