Double Chocolate Chip Cookies
Servings 48 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. Pull the first batch out of the oven in less than 30 minutes!
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.
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.
Nutrition
Calories: 97kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 46mg | Potassium: 43mg | Fiber: 1g | Sugar: 8g | Vitamin A: 85IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.5mg
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