Preheat the oven to 350 degrees. Sift together the flour & baking soda. Set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar.
Beat in the instant pudding mix until blended.
Stir in the eggs and vanilla. Blend in the flour mixture.
Finally, stir in the caramel ice cream topping, milk chocolate chips & 60% cacao chips.
Dollop the cookie dough on a lightly greased baking sheet – large rounds, about golf ball size.
Bake for 10-12 minutes. Edges should be golden brown.