Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

In a medium mixing bowl, whisk together flour, instant pistachio pudding mix, baking soda, and salt until well combined. Set aside.

In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.

Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.

Gradually add dry ingredient mixture to wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix.

Fold in chocolate chips and crushed pistachios using a wooden spoon or spatula until evenly distributed throughout dough.

Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, until edges are just beginning to turn golden but centers still look soft and slightly underdone.

Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Store cooled cookies in airtight container at room temperature for up to 5 days, or freeze for longer storage.