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

Whisk together the flour, baking soda, and salt in a mixing bowl.

In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the pistachio pudding mix and blend until smooth.

Incorporate the eggs one at a time along with the vanilla extract, mixing until combined.

Gradually fold the flour mixture into the wet ingredients, mixing until just combined.

Fold in the chocolate chips until evenly distributed.

Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes until edges are golden and centers are soft.

Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.