Did you know it was National Chocolate Chip Cookie week? Yeah, neither did I, but I guess it was fate that I made these cookies last weekend to share with all of you today!
Okay, I know I’m not exactly sharing and there’s a good chance that even if I could, I wouldn’t. However, I am sharing the recipe and that’s pretty close right? I mean, you should be thanking me for introducing you to one of the best cookies you’ll ever have! These Double Chocolate Chip Pudding Cookies are like Girl Scout Cookies in that you want to stash them away and keep them all to yourself.
I mean, Seriously! Just look at these cookies! They have a slightly crisp outer shell and are chewy and gooey on the inside almost like a brownie. They sound pretty perfect, huh? I think what really makes them over the top is the two different kinds of chocolate chips, dark chocolate and milk chocolate. Matt said these were the second best cookies I’ve ever made. I know, second best, but I’m okay with that; nothing will ever compare to my Bourbon and Toffee Brown Butter Chocolate Chip Cookies.
I’m pretty certain this is one of those recipes that will be made time and time again in our family and handed down from generation to generation. We’re talking chocolate cookie perfection here, everyone is going to love them and want to share this recipe for years to come. So are you dying to try them yet? Well get your gallon glass of milk ready and let’s make some cookies!
Yields 4 Dozen Cookies
These Double Chocolate Chip Pudding Cookies have a slightly crisp outer shell and are chewy and gooey on the inside almost like a brownie.
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Ingredients
- 3/4 cup Brown Sugar
- 1/4 cup Sugar
- 1/2 cup (1 stick) Unsalted Butter (room temp)
- 1 - 3.4 oz Package Instant Chocolate Pudding
- 2 Eggs
- 1 Additional Egg Yolk
- 1 tsp Homemade Vanilla Extract
- 2 cups All Purpose Flour
- 1/4 cup Baking Cocoa
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup 60% Cocoa Chips
- 1 cup Milk Chocolate Chips
Instructions
- Cream butter and sugars together until smooth.
- Add pudding, eggs, additional egg yolk and vanilla. Beat for about one minute on medium speed.
- In a separate bowl, combine flour, cocoa, baking soda, and salt.
- Add dry ingredients to the wet ingredients a 1/2 cup at a time and mix until combined.
- Fold in chocolate chips.
- Scoop 1 1/2 tablespoon sized scoops onto a nonstick baking sheet about two inches apart. I use this kind of scoop.
- Bake at 350 F for 10-13 minutes.
- Cool on pan for a couple of minutes before transferring to a cooling rack.
Hi. These sound and look absolutely amazing! Could you please help me substitute the eggs with something? I Dont eat egg and I I’m dying to try these. Also not sure if I’ll be able to get a package pudding where I live. Any suggestions for that?
Would be super grateful if you could help me out. Thanks!
I’ve never made them without eggs, but common eggs substitutes in baking are 1/4 unsweetened apple sauce or 1/4 cup mashed ripe banana. As for the pudding, powdered sugar is a very similar component, though it lacks some of the emulsifiers, so I can’t make any promises but it’s probably your best bet. Try 3/4 cups.
do we prepare the instant pudding or just open the package and pour in?
Just pour in.
can i use chocolate finely chooped instead of chocolate chips?
I would think so as the dough will be cold so it shouldn’t melt before going in the oven depending on how fine you wanted to chop it. you can easily switch out chunk or mini chocolate chips for the regular ones! Enjoy, these are some of our favorite cookies!
Would like to make but I can’t get cocoa chips only powder?? What would be the measurement for using that pls
Unfortunately cocoa powder and chocolate chips are not interchangeable. But you could make your own chocolate chips at home, here’s how: http://www.wikihow.com/Make-Chocolate-Chips
These look so delicious that I just made them and they are in the ‘fridge chilling as we speak. However, the dough is extremely stiff and in fact so stiff that I had to ask my DH to stir in the chocolate chips and it wasn’t easy for him either. I triple checked the recipe thinking I must have left something out but don’t think I did. Are yours the same before they are baked?
Hi Kathy,
Yes, the dough will be very stiff for these cookies. In the future you could always reduce the flour by 1/4 to 1/2 cup and they’ll be a little easier to work with but won’t give you the crusty outside with a soft center, they’ll just be soft and there’s nothing wrong with that. When you take the dough out of the fridge, let it set for a bit, it will make it a little easier to work with. These are some of my husband’s favorite cookies, I hope you guys enjoy them too!
Delicious!!! ??
Just pulled these out of the oven and oh my word, so so so good!!!!!!!!!!!!!!!!
I’m so glad you love them! They’re definitely some of our favorites!
These cookies look crazy good! I never usually buy into the ‘secret ingredient!’ type recipes, but I am a believer of the pudding trick after seeing these cookies 🙂 They look so chewy and delicious!
I made these, added 2 tsp of instant espresso powder, used mini m&Ms for the milk chocolate and Hershey’s Dark cocoa powder. I also used mini semi sweet chips and made smaller cookies (1.25 oz). They were very good! Will make again!
Ooooohh, I might have to try these with espresso powder next time! I love the way it richens the chocolate!
I don’t see where it says to chill the dough but one of the comments said their dough was chilling in the fridge. Does the dough need to be refrigerated before cooking?
Hi Ashley, the original recipe called for the dough to be chilled for 2 hours, but some readers found the dough to be really tough to work with afterward so I removed that step. I’ve made them both ways several times. When you chill the dough, you get a puffier cookie with a slightly crisp crust like in the photos. If you choose to go straight from mixing to baking, the cookies will spread out a bit, and will still be chewy and delicious, but won’t have that outer crunch. If you decide to chill the dough, I recommend letting it sit for 15 to 20 minutes to soften after removing it from the fridge and piecing off for the cookies. I hope that helps!
I made these the other day and I have to say they are the best pudding cookies ever. I will have to go and buy more pudding as I am going to make them again this weekend. They were really not that hard to mix as some mentioned. Thank you again for such a great recipe.
I’m so glad you loved them, they’re probably our favorites too and the kind we make the most!
Hi! Imade the cookies just now but they arent gooey,only soft like a brownie. Do i have to reduce the baking time ? Maybe around 9-10min? I baked it at 175C. i weight it 20gr each cookie. Is it too small?
Btw, the taste is amazing ! Gonna add some coffee flavour next time. will make this again till i got that gooey-ness!
Thanks
Hi Nia,
20g is a little small, I think you need it to be 22.5g or more, at least that’s the size I make them. The gooeyness comes from the chocolate chips, which may harden as they cool. So they should be gooey when they’re fresh out of the oven, but may not be as they set. Hope this helps!
I just made the dough but I noticed that the instructions do not say when to add the 1/4 cup cocoa to the mixture. I decided to whisk it into the flour and baking soda. Maybe you could add this to the instructions.
Hi Kristin, thanks so much for pointing this out, I must have skipped over it when writing out the instructions, but you put it in in the right spot. Funny how of all the people who’ve made this recipe, you’re the first to let me know. I’ve fixed it for the future. Thanks again and enjoy the cookies!
These cookies are really good but don’t over bake them! They may still look a bit shiny when they come out of the oven but that doesn’t mean they are raw. I baked the first two batches too long and they were like crispy hockey pucks! The last few batches I baked for less time and they were perfect!