Preheat your oven to 350°F (175°C).
In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder (if using). Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Stir in the chocolate instant pudding dry mix until evenly distributed throughout the dough.
Gently fold in the chocolate chips until evenly dispersed throughout the cookie dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, spacing them about two inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
