Move oven racks to the upper-middle and lower-middle positions. Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper or a silicone baking mat.
MAKE COOKIE DOUGH:
In a large bowl add the flour, lemon pudding mix, baking soda, and salt. Whisk until combined and then set aside.
In the bowl of a stand mixer beat the butter on medium speed until smooth, about 1-2 minutes.
Add both sugars and beat on medium until creamy, about 1-2 minutes.
Add the eggs and extracts and beat until just combined.
Pour in the flour mixture and mix on low until the dough just comes together. Fold in the white chocolate chips.
SCOOP AND BAKE:
Using a 3-tablespoon scoop, scoop the dough onto the prepared baking sheets, spacing 2 inches apart.
Bake the cookies until the edges turn light brown and they are set, about 12-14 minutes rotating the pans half-way through baking.
COOL AND SERVE:
Let the cookies cool on the baking sheets for 10 minutes then move them to a wire wrack to cool completely.
Serve and enjoy.
Notes
I like my cookies to be soft and chewy. If you'd like them to be crisper, increase the baking time to 16-18 minutes.
This recipe's starting with the butter at the right temperature and consistency is crucial. The butter should be softened slightly in that it compresses a little when you push it with your thumb, and it should still be cold.