These cookies are perfect for the secret, or not so secret, chocolate lover inside of you. There are three types of chocolate in these wonderfully fudgy cookies: cocoa powder, chocolate pudding mix, and a plethora of chocolate chips. It's chocolate madness!!
If you're wondering if you can omit the chocolate pudding aspect of this recipe, the answer is NO! (Please excuse my rudeness.) The chocolate pudding mix is what makes these cookies so nice and fudgy. It keeps the cookies nice and soft as well. Brown sugar also helps make these cookies nice and chewy.
I have to say, I had some trouble trying to pry these cookies out of my greedy brother's hands. I think he might have eaten four or five cookies in one sitting. That's really saying something considering how rich and decadent these treats are.
If there's one piece of advice I can give you regarding the consumption of these cookies, it's to eat them after having let them cool for a maximum of 10 minutes. That way they're still warm and the chocolate chips still ooze their way out of the cookie and onto your tastebuds.
To. Die. For
Taste: So much chocolate! Contrary to what you may believe, these cookies aren't that sweet. They have a deep chocolate taste from all the different types of chocolate added.
Texture: Very moist and and fudgy. It's a thicker cookie because it does not spread out much in the oven.
Appearance: They have a beautifully rich brown color and once you break them open, you can see the lovely specks of chocolate.
Level of Difficulty: It's an extremely simple dough to make. The "hardest" part, as with many of these recipes, is waiting for the cookies to cool.
Chocolate Pudding Cookies
Adapted from Averie Cooks
makes 15-20 medium cookies
1 1/2 sticks unsalted butter
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not 'cook & serve')
1/4 cup unsweetened natural cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup semi-sweet chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment beat the butter, brown sugar, and granulated sugar until pale and creamy, about 2 minutes. Then add the egg and vanilla, and beat on medium-high speed until creamed and well combined.
In a small bowl, sift the pudding mix and cocoa. Scrape down the sides of the mixing bowl, and add the pudding mix and cocoa and beat on low speed until just combined, about 1 minute.
In the same small bowl, sift the flour, baking soda, and salt and beat on low speed until just combined, about 1 minute. Next, add the chocolate chips and beat on low speed until combined, about 30 seconds. (If you find the chocolate chips are not incorporated well, mix them in with a spatula.
Transfer the dough into a bowl that will fit in your refrigerator and refrigerate for at least 2 hours and up to 5 days. This is an important step! Without it your cookies will just flatten in the oven.
After the dough has chilled, preheat the oven to 350°F. Scoop the dough using a large cookie scoop, 1/4-cup measure, or your hands. Roll into balls, and flatten slightly. Place the dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't over bake, which is easy to do with dark cookies. Allow cookies to cool on baking sheet for about 10 minutes before serving.
These cookies will keep airtight at room temperature for up to 1 week but I really doubt they'll even last that long. Heck, who knows if they'll even last 1 hour....or even 10 minutes. If you're thinking of baking anytime soon, be sure to add this to your list. You won't regret it!
As always, happy baking!!