Cheryl's Chocolate Chip Cookies

1 cup butter (soften to room temperature)#190; cup brown sugar#188; cup white sugar2 eggs 1#189; teaspoons all-natural vanilla extract1 box (3.5 ounces) vanilla pudding2#188; cups flour1 teaspoon baking soda2#188; cups all-natural chocolate chipsIn a large bowl, cream the butter, brown sugar and white sugar together until well combined.In a separate, bowl mix flour and baking soda together. Add eggs, vanilla and pudding mix into the butter and sugar mixture. When wet ingredients are well-mixed, add the flour mixture and continue beating until well combined.With the mixer on low, or by hand, add chocolate chips to and mix until incorporated but do not crush the chips.Roll dough into 1-inch balls and place in a heavy-duty freezer bag. Freeze overnight or up to six months.When ready to bake, heat oven to 375.Place frozen cookie balls on a cookie sheet and bake 10-12 minutes. Remove from cookie sheet immediately and cool on racks. Makes four dozen.Cook's notes: Any flavor of pudding can be substituted for the vanilla. You could also add nuts or use different flavored baking chip.