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.
Megan @ MegUnprocessed says
Those are beautiful pudding cookies, so moist and crisp on the outside.
Sara says
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!
Kristin says
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.
Rebecca says
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!
Nia says
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
Rebecca says
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!
Adriana says
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.
Rebecca says
I’m so glad you loved them, they’re probably our favorites too and the kind we make the most!
Ashley says
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?
Rebecca says
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!
Sherri Parsons says
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!
Rebecca says
Ooooohh, I might have to try these with espresso powder next time! I love the way it richens the chocolate!
Jeffery says
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!
Lisa says
Just pulled these out of the oven and oh my word, so so so good!!!!!!!!!!!!!!!!
Rebecca says
I’m so glad you love them! They’re definitely some of our favorites!
Joni says
Delicious!!! ??
Kathy says
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?
Rebecca says
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!
Donna says
Would like to make but I can’t get cocoa chips only powder?? What would be the measurement for using that pls
[email protected] says
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
penny says
can i use chocolate finely chooped instead of chocolate chips?
[email protected] says
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!
jeanne says
do we prepare the instant pudding or just open the package and pour in?
[email protected] says
Just pour in.
Simoni says
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!
[email protected] says
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.