Double Chocolate Pudding Cookies

Chocolate lovers, you’re going to feel like you hit the jackpot with this recipe. I know that’s how I felt when I first bit into this scrumptious drop of heaven. Even I was surprised at how good they turned out. All I kept thinking was “Wow, I made this?”

You may be wondering what the secret ingredient to all this thick and gooey chocolatey goodness is. I found there’s actually two secrets to success: First, don’t overcook no matter how tempted you may be. It’s easy to overcook these types of cookies because they’re dark and may look like they need a few extra minutes. But trust me, leave them in the oven for the allotted 11 minutes and they will be the perfect consistency. Remember, you want them to be soft and chewy.

The second secret: chocolate pudding powder! This is the second cookie recipe I’ve done with the use of pudding powder. I came up with the idea when I realized I had a bunch of pudding packets in my pantry that I would most likely never use to make actual pudding. All I had to do was google “What can I make with pudding mix?” You’d be surprised how many recipes call for pudding mix. That stuff is amazing. It gives the cookies such a rich taste. So rich that I usually only need to eat one to two cookies at a time to feel satisfied. Perfect for those of you who don’t want to over indulge but just need that chocolate fix!

You’ll find that I use regular semi sweet chocolate chips in my recipe. You can even buy the generic type at any grocery store, they’ll work and taste just as good. I personally like this choice of morsels because they harden again as the cookie cools. I like the satisfying crunch of the chips inside the soft bread of the cookie. Another helpful tip is to cool the dough in the refrigerator for a couple hours before baking! Check the recipe below for details on when and how to do this. The reason being that baking the dough at room temperature will cause the cookies to expand and lose their thick texture. I’ve tested this theory out a couple times and have confidently concluded that chilled dough is the way to go.

I’m sure your mouths are watering now, so let’s get right to it! Follow my recipe below and let me know your experiences in the comments!

INGREDIENTS

• 1 ½ sticks butter, melted
• 2 eggs
• ¼ cup granulated sugar
• ¾ cup brown sugar
• 2 tsp vanilla
• 2 cups flour
• 1 package chocolate pudding mix
• ¼ cup baking cocoa
• 1 tsp baking soda
• 1 cup semi-sweet chocolate chips

DIRECTIONS

1. Mix butter, egg, both sugars, and vanilla in a small bowl. Beat on low speed until well blended
2. Place flour, chocolate pudding mix, baking cocoa and baking soda in a separate bowl. Mix with spoon until well combined.
3. Slowly add the dry ingredients to the wet ingredients and fold together with spoon.
4. Use mixer to blend ingredients well on medium speed. Batter will be very thick. Scrape out any batter stuck to mixer with a wooden spatula
5. Add chocolate chips. Mix well. Since batter will be so thick, you need to make sure the chocolate chips are distributed evenly throughout
6. Place parchment paper on cookie sheet. Using your hands or a spoon, scoop our dough about 1 ½ tablespoons thick. Roll into balls and place on cookie sheet, flattening the tops slightly.
7. Keep each cookie about 1 inch apart because they will spread a little
8. Cover the tray of cookies with plastic wrap and place in the fridge for at least 2 hours
9. Before removing cookie dough from fridge, preheat oven to 350 degrees
10. Take cookie sheet from fridge and place it directly into the oven
11. Bake for 11 minutes. Do not overcook!
12. Remove from oven and let cool for a few minutes
13. Dig in and enjoy!

STORAGE: Store in an airtight container at room temperature

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