In a bowl, mix together flour, salt, and baking soda. Set aside.
Add butter and sugars to a stand mixer with the paddle attachment. Cream together until smooth (about 1 minute).
Add in the eggs and vanilla until combined, then add in the pudding mix. Mix on medium-low speed for about 1 minute.
Slowly add in the flour mixture a few spoonfuls at a time and continue to mix until fully combined.
Remove bowl from mixer and fold in both types of chocolate chips.
Using a cookie scoop, scoop cookies and place them on a parchment lined tray.
Cover with plastic wrap. Chill scooped dough for 2 - 24 hours. If you'll be freezing your dough to bake ahead of time, this is the step where you will place them in an airtight container and put in the freezer.
After dough has chilled and you are ready to bake, preheat the oven to 350.
Place the cookies on a silpat or parchment-lined cookie sheet (or nonstick sheet) about 1 ½ inches apart. Bake for 9-10 minutes.
After removing from the oven, allow the cookies to cool and set for about 1 minute, then transfer to a cooling rack. Enjoy!