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Double Chocolate Chip Cookies Recipe


Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 24 cookies
A stack of three double chocolate chip cookies on a blue napkin with the top one missing a bite.

These Double Chocolate Chip Cookies have a slightly crisp outer shell and are dense, fudgy, and gooey on the inside, almost like a brownie. Pull the first batch out of the oven in less than 30 minutes!

Ingredients  

  • cups all-purpose flour 210g
  • ½ cup Dutch cocoa powder 50g
  • 1 (3.4oz.) box instant chocolate fudge pudding mix unprepared
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ cup salted butter 110g
  • ¾ cup light brown sugar packed, 150g
  • ¼ cup granulated sugar 55g
  • 1 large egg room temperature
  • teaspoons pure vanilla extract
  • 3 ounces whole milk
  • cups chocolate chips see notes

Instructions

Cookies

  • Preheat the oven to 350°F and line two baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk together 1¾ cups all-purpose flour, ½ cup Dutch cocoa powder, 1 (3.4oz.) box instant chocolate fudge pudding mix, ½ teaspoon salt, and ¾ teaspoon baking soda. Set aside.
    1¾ cups all-purpose flour, ½ cup Dutch cocoa powder, ½ teaspoon salt, ¾ teaspoon baking soda, 1 (3.4oz.) box instant chocolate fudge pudding mix
  • Cream together ½ cup salted butter, ¾ cup light brown sugar , and ¼ cup granulated sugar in a large bowl or stand mixer fitted with a paddle attachment and cream for 2 minutes.
    ¾ cup light brown sugar, ¼ cup granulated sugar, ½ cup salted butter
  • Add in 1 large egg and 1½ teaspoons pure vanilla extract and beat until fully incorporated.
    1 large egg, 1½ teaspoons pure vanilla extract
  • Add the dry ingredients and 3 ounces whole milk , alternating between them 3 times, beginning with flour and ending with milk. Mix for about 1 to 2 minutes The dough should be thick but soft, greasy but not sticky.
    3 ounces whole milk
  • Fold in 1½ cups chocolate chips just until incorporated.
  • Use a #24 cookie scoop to measure the dough into balls about 2oz. each.
  • Place the cookie dough balls on the prepared baking pan at least 2 inches apart and gently press the dough down to flatten slightly. Top with extra chocolate chips for presentation before baking.
  • Bake for 8 to 10 minutes until the edges are just set and the dough looks more matte than glossy.
  • Allow the cookies to cool on the pan for 15 minutes before transferring them to a wire rack with a spatula to cool completely. Bake the other pan of cookies. These cookies are very soft right after baking and will firm up while they cool.

Notes

  • Regular instant chocolate pudding can be used in place of chocolate fudge in the dough.

Nutrition

Calories: 461kcal | Carbohydrates: 61g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 385mg | Potassium: 197mg | Fiber: 3g | Sugar: 37g | Vitamin A: 358IU | Vitamin C: 0.3mg | Calcium: 71mg | Iron: 2mg

Find it online: www.sugarandsoul.co/double-chocolate-chip-pudding-cookies/