These Double Chocolate Chip Cookies have a slightly crisp outer shell and are chewy and gooey on the inside almost like a brownie. Pull the first batch out of the oven in less than 30 minutes!
If you love Brownie Cookies, then you’re going to love these Double Chocolate Chip Pudding Cookies! Plus they make a huge batch so they’re great for bake sales, parties, and gifting!
Crispy, chewy, and loaded with ooey gooey chocolate chips, this Double Chocolate Chip Cookies Recipe checks all the boxes!
There are a few reasons why these cookies are so irresistible.
For one, there’s a secret ingredient that makes them extra indulgent: a packet of instant chocolate pudding mix!
If you haven’t tried pudding cookies, you’ll be hooked! My Birthday Cake Pudding Cookies are another fan favorite.
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.
Also, instead of semi-sweet chocolate chips, Double Chocolate Chip Cookies are loaded with both milk and dark chocolate chips. These get ooey and gooey when the cookies are fresh from the oven and it’s so good!
Plus, this recipe also calls for brown sugar and white sugar, giving even more depth to the flavor.
So if you’re ever looking for an alternative to your usual Bakery Style Chocolate Chip Cookies recipe, these Double Chocolate Chip Cookies definitely fit the bill!
What Are They?
This decadent Double Chocolate Chip Cookies Recipe doesn’t just have double the chocolate chips (both dark and milk chocolate). Thanks to the addition of cocoa powder and chocolate pudding mix, the cookie is also chocolate-flavored.
Needless to say, they’re a real treat for chocolate lovers!
How Do I Make Them?
Luckily, it’s easy to make Double Chocolate Chip Cookies from scratch. The recipe calls for pudding mix which helps make it chewy, but don’t prepare the pudding before adding it, you just add the powder mix. If you follow this recipe, you’ll be sinking your teeth into a chocolaty chewy cookie in no time!
- Preheat oven to 350 and line a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, beat the butter and sugars until light and fluffy.
- Beat in the eggs and vanilla until fully combined and scrape down the sides as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients a 1/2 cup at a time while mixing on low until fully combined.
- Then, fold in the chocolate chips.
- If you’re prepping the recipe in advance, you can chill the dough for up to 3 days before baking.
- If baking right away, use a medium cookie scoop to portion out your cookie dough, placing scoops about 2-inches apart on the baking sheet.
- Bake the cookies for 9 to 11 minutes, remove from oven and allow to cool for 2 minutes on the pan before transferring to a cooling rack.
Can I Make Them Without Cocoa Powder?
If you’re ready to make this rich recipe, then realize you’re out of cocoa powder, there are a couple of things you can do.
- The unsweetened cocoa powder can be replaced by Dutch-process cocoa, but you’ll have to add ⅛ tsp of cream of tartar, white vinegar, or lemon juice for every 3 tablespoons of Dutch-process cocoa needed. (It has to do with a difference in acidity.)
- You can also use 1 ounce of unsweetened baking chocolate for every 3 tablespoons of cocoa powder. Melt the chocolate and add it in when you’re creaming the eggs, sugar, and butter. You’ll just have to omit a tablespoon of butter to compensate for the added fat content of the chocolate.
These are so good, my husband Matt even says these are the second best cookies I’ve ever made. (If you’re curious, they’re right behind my Bourbon Toffee Brown Butter Chocolate Chip Cookies, another must-try cookie recipe.)
More Delicious Chocolate Recipes
- Caramel Brownies – For cakey brownie fans!
- Black Magic Cake – The most indulgent chocolate cake ever!
- Chocolate Cupcakes – Perfect for parties!
- Chocolate Chip Cookie Bars – These bar cookies are perfect for potlucks!
- Mississippi Mud Pie – An indulgent dessert perfect for holidays!
Double Chocolate Chip Cookies
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Double Chocolate Chip Cookies
Ingredients
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter room temperature
- 1 (3.4oz) box Chocolate Fudge Instant Pudding unprepared
- 2 large eggs
- 1 additional egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup dark chocolate chips
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugars until smooth. Scrape down the sides of the bowl.
- Add the pudding powder, eggs, additional egg yolk, and vanilla and Beat for one minute on medium speed.
- In a separate medium bowl, whisk together the flour, cocoa, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients and mix until combined. Then fold in the chocolate chips.
- Use a medium cookie scoop to scoop 1 1/2 tablespoon-sized cookies onto the prepared baking sheet about two inches apart.
- Bake the cookies for 9 to 11 minutes, remove from oven and allow to cool for 2 minutes on the pan before transferring to a cooling rack.
Video
Notes
- Baked cookies will last 2 to 3 weeks when stored in an air-tight container at room temperature.
- Baked Cookies can be frozen for up to 3 months. Squeeze any excess air out of the bag before freezing. Place on the counter for thawing.
- Dough may be chilled for up to 3 days before baking, but allow it to set at room temperature for 15 to 20 minutes to make it easier to scoop.
- If leftover cookies begin getting hard, place a piece of bread in the bag with them to soften them up.
- The unsweetened cocoa powder can be replaced by Dutch-process cocoa, but you’ll have to add ⅛ tsp of cream of tartar, white vinegar, or lemon juice for every 3 tablespoons of Dutch-process cocoa needed. (It has to do with a difference in acidity.)
- You can also use 1 ounce of unsweetened baking chocolate for every 3 tablespoons of cocoa powder. Melt the chocolate and add it in when you’re creaming the eggs, sugar, and butter. You’ll just have to omit a tablespoon of butter to compensate for the added fat content of the chocolate.
Paula says
So disappointed in these and the time and ingredients wasted. I planned on them for an Easter treat but cannot bring them as a hostess gift. Pre-baking, I thought the batter was very bland so I added mini semi-sweet chocolate chips along with the M&M’s. Underbaked my first batch hoping for a fudge-y interior. No luck. Baked the recipe time using a different cookie sheet, little help. I think it must be the pudding mix that gives the cookie an artificial cake mix taste. And, the outside never got slightly crisp.
Andrie says
I have made these couple of times. They were always fudgy when they came out of the oven but next day I found them hard and dry. So this time I used only 1 cup pf flour and they have stayed super fudgy even next day. I also used only 1/4 c of both sugars as I find North American deserts too sweet. Thanks again.
Rebecca Hubbell says
This recipe has been around forever and you’re the first person to mention it, I just added the time. So strange that it wasn’t there.
Cherie Rosenstein says
Your instructions for these double chocolate chip cookies does not have a baking time.
Bake at 350 for HOW LONG????
Please let me know so I can make them. They look positively yummy!
Rebecca Hubbell says
So glad you all enjoyed them! And yes, the King Arthur one for one flour is such a great substitution!
April says
I made these with King Arthur gluten free flour for my mom and they turned out fantastic. I will be keeping this recipe and using it for everyone. Thank you.
Rebecca Hubbell says
I’m so glad you enjoyed them, Haileigh, they are quite yummy!