Double Chocolate Cookies With Pudding
26 cookies
Double Chocolate Chip Cookies with Pudding Mix are so soft and fudgy, bursting with decadent chocolate flavor and chocolate chips in every bite!
Ingredients
- 1 cup unsalted butter softened
- ¾ cup light brown sugar lightly packed
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1 3.4oz package chocolate instant pudding mix JELL-O brand or other
- ½ cup cocoa powder
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F/180°C. Line a cookie sheet with parchment paper or silicone baking mat.
- In a large bowl, using a hand held mixer cream the butter, granulated sugar, and brown sugar until smooth and creamy.
- Add eggs, chocolate pudding mix, and vanilla extract, and beat until the eggs are well incorporated.
- In a separate bowl, combine the dry ingredients (flour, cocoa powder, pudding mix, baking soda, and salt). Mix that with the wet ingredients until just combined.
- Fold in the chocolate chips.
- Using a small cookie scoop (1 ½ tablespoon size), scoop out cookie balls onto a cookie sheet 2 inches apart. Bake in a preheated oven for 10-12 minutes until the bottom of the cookie is lightly browned.
- Allow the cookies to cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely
Notes
- To Store: You can store these cookies in an airtight container at room temperature for up to 5 days. To keep soft cookies soft, store them with a piece of white bread. The bread might dry out, but the cookies will stay perfect.
- To freeze baked cookies: Place them in a freezer bag or airtight container. Freeze for up to three months. Enjoy them frozen, let them thaw first, or pop them in the microwave for a few seconds to warm them up!
- To freeze unbaked cookies: Follow the recipe and stop at the point where you make the cookie balls. Fill a sheet tray with them, and then place the tray of dough balls in the freezer for an hour. After an hour, transfer the frozen cookie dough to a freezer bag or container. You can freeze cookie dough balls for up to three months.
- To bake frozen cookies: You can bake the dough balls directly from frozen. Add 1-2 minutes to the cooking time (bake for 11-14 minutes).
- Sugar-free pudding mix can be substituted for regular pudding mix if desired.
- Be sure to use instant pudding, not “cook and serve”.
- Before baking, top each cookie with a few extra chocolate chips so they will look as good as they taste.
Nutrition
Serving: 1cookie | Calories: 245kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 82mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg