Double Chocolate Pudding Cookies
If you’re looking for a cookie that is rich, decadent, and utterly irresistible, look no further than these Double Chocolate Pudding Cookies. Combining the softness of pudding with the rich flavor of chocolate, these cookies are a chocolate lover’s dream come true. With every bite, you’ll experience a delightful fudgy texture and an explosion of chocolate that is simply heavenly. Perfect for any occasion or just a cozy night in, these cookies will quickly become a staple in your baking repertoire.
Why It Deserves a Spot
Double Chocolate Pudding Cookies are not just another chocolate cookie; they are a unique blend of flavors and textures that elevate the classic cookie experience. The instant chocolate pudding mix adds an extra layer of moisture, making these cookies incredibly soft and chewy. The combination of semisweet chocolate chips and the pudding mix creates a deep chocolate flavor that is both satisfying and indulgent. Whether you’re hosting a gathering, looking for a sweet treat for yourself, or simply want to impress friends and family, these cookies deserve a spot in your recipe collection.
Shopping List
- 1 cup butter, softened
- 1 cup packed brown sugar (light or dark)
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 large package instant chocolate pudding mix (5.9 ounces)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Appliances & Accessories
- Mixing Bowl: A sturdy bowl for mixing your ingredients.
- Electric Mixer: To cream the butter and sugars together effortlessly.
- Baking Sheet: A flat sheet for placing the cookies during baking.
- Parchment Paper: For lining the baking sheet to prevent sticking.
- Cookie Scoop: For evenly portioning your cookie dough.
- Cooling Rack: To allow cookies to cool properly after baking.
Method: Double Chocolate Pudding Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden color.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, combine 1 cup of softened butter, 1 cup of packed brown sugar, and 1 cup of white sugar. Using an electric mixer, cream the mixture together until it becomes light and fluffy, which should take about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Beat in 2 large eggs, one at a time, ensuring that each egg is well incorporated before adding the next. Then, add 1 teaspoon of vanilla extract and mix until everything is well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 package of instant chocolate pudding mix, 1 teaspoon of baking soda, and 1 teaspoon of salt. This will ensure your dry ingredients are evenly distributed.
Step 5: Mix Dry Ingredients with Wet
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want a tender cookie dough.
Step 6: Fold in Chocolate Chips
Gently fold in 2 cups of semisweet chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a cookie scoop, portion out the dough onto a baking sheet lined with parchment paper, leaving enough space between each cookie to allow for spreading.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are set but the centers are still soft. Remember, the cookies will continue to cook slightly after being removed from the oven.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your warm Double Chocolate Pudding Cookies with a glass of milk or your favorite beverage!
Texture-Safe Substitutions
- Butter: You can substitute with vegan butter or coconut oil for a dairy-free option.
- Brown Sugar: Coconut sugar or a sugar substitute can be used for a healthier alternative.
- All-Purpose Flour: Gluten-free flour blends work well if you need a gluten-free cookie.
- Chocolate Chips: Use dairy-free chocolate chips to make these cookies completely plant-based.
Recipe Notes & Chef’s Commentary
- For an extra chocolate kick, consider adding a mix of white chocolate chips or chunks.
- Allowing the dough to rest in the refrigerator for about 30 minutes can enhance the flavors and improve the texture.
- These cookies freeze beautifully, so you can make a double batch and save some for later!
- Adjust the baking time depending on your oven and how chewy or crisp you prefer your cookies.
Prep Ahead & Store
You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 3 days. Just scoop the dough and bake when you’re ready. If you want to freeze the dough, scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When you’re ready to bake, add a couple of extra minutes to the baking time if baking from frozen.
Reader Questions
Can I use dark chocolate chips instead of semisweet?
Absolutely! Dark chocolate chips will add a deeper chocolate flavor and pair beautifully with the pudding mix.
How do I know when the cookies are done baking?
Look for edges that are set and a center that is slightly soft. The cookies will continue to firm up as they cool.
What can I do if my cookies spread too much while baking?
If your cookies spread excessively, try chilling the dough before baking or adding a little more flour to the mix. Every oven is different, so adjustments may be necessary.
Can I make these cookies without eggs?
Yes! You can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option.
Time to Try It
There’s no better time than now to whip up a batch of these Double Chocolate Pudding Cookies. With their rich chocolate flavor and soft, chewy texture, they are sure to become a favorite in your home. Whether you share them with friends or keep them all to yourself, these cookies are the perfect treat for any occasion. So gather your ingredients, preheat that oven, and get ready to indulge in the ultimate chocolate experience!
Double Chocolate Pudding Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, instant chocolate pudding mix, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the chocolate chips using a spatula.
- Using a cookie scoop, portion the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Notes
- For an extra chocolate kick, add white chocolate chips.
- Resting the dough in the refrigerator enhances flavor and texture.
- These cookies freeze beautifully; make a double batch!
- Adjust baking time for your preferred cookie texture.
