Pistachio Pudding Cookies with Chocolate Chips

In a large bowl, whisk together the flour, baking soda and salt. Set it aside.

Either using a hand mixer or a stand mixer with the paddle attachment, beat the butter until it's creamy, about 1 minute. Then add in both the sugars, the eggs, the pudding mix and the vanilla extract. Once it's all combined, slowly add in the dry ingredients and mix until just combined.

Add in the chocolate chips and chopped pistachios and mix until those are incorporated. Cover the dough and chill in the fridge for at least 20 minutes (and up to 4 days). If you chill it for longer than 3 hours, then let it sit out at room temperature for about an hour before going ahead with the next step.

Preheat the oven to 350F. Line a large baking tray with a silicone baking mat or parchment paper and set it aside.

Roll out the dough into balls, about 1.5 tbsp of dough per ball. Arrange them about 3 or so inches apart on the prepared baking tray.

Bake for 11-13 minutes, until the edges have started to brown lightly. The centers should still look very soft.

Allow the cookies to cool on the baking tray for about 5 minutes, then transfer the cookies into a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to 1 week.