Kosher for Passover Chocolate Chip Cookies

Preheat the oven to 340°F/170°C.
In a stand mixer with a flat beater, combine butter and sugars. Turn on to medium speed and beat until smooth.
Add eggs and vanilla, and increase speed, beating until fluffy.
Turn off the mixer and add cake meal, potato starch, vanilla pudding, baking soda, and salt, and mix on low speed until combined.
Using a spatula, fold in the chocolate chips until evenly spread.
Place the dough in the refrigerator and let it chill for 1 hour.
Scoop dough balls onto a parchment-lined baking sheet using a cookie scoop or your hands. Make sure to space out the cookies.
Bake for 12–16 minutes until lightly golden and the tops are crackly.
Allow the cookies to cool in the pan until they are nearly completely cooled, then transfer them to a wire rack.