Chocolate Pudding Cookies
These cookies are rich in three types of chocolate with instant pudding mix for moistness, making a quick, delicious dessert ideal for any chocolate lover.
Equipment
- 1 stand mixer or handheld mixer
- 2 baking sheet lined with parchment paper
- 1 mixing bowl medium size
- 1 cookie scoop 3 tablespoon or 1.5 tablespoon size
Ingredients
- 2 1/3 cups all-purpose flour
- 3 tablespoons unsweetened Dutch cocoa powder
- 1 1/4 teaspoons baking soda
- 1 cup salted sweet cream butter softened at room temperature
- 3/4 cup light brown sugar tightly packed
- 1/3 cup granulated sugar
- 2 large eggs room temperature
- 2 1/4 teaspoons pure vanilla extract
- 3.9 ounces instant chocolate pudding mix
- 3 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together flour, cocoa powder, and baking soda in a medium bowl.
- Beat butter in a stand or handheld mixer on medium-high for about 1 to 1 ½ minutes until smooth.
- Add brown sugar and granulated sugar, beat for 1 ½ to 2 minutes until light and fluffy.
- Reduce mixer speed to medium, add eggs one at a time, mixing well after each until fully incorporated.
- Add vanilla extract and beat just until combined.
- Add instant pudding mix and beat until just combined.
- Add dry ingredients in 1 ½ cup portions, mixing well after each addition.
- Fold in the chocolate chips gently.
- Use a cookie scoop to drop dough onto baking sheets spaced 2 inches apart. Gently press dough slightly.
- Bake for 8 to 10 minutes until edges are set but centers look slightly underdone.
- Let cookies rest on baking sheet for 2 to 3 minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature up to 5 days.
- Freeze baked cookies up to 3 months, dough up to 5 months.
- Use instant pudding mix only; do not prepare pudding separately.
- Substitute unbleached flour or regular cocoa powder if needed.
- For extra chocolate, try doubling chocolate chips.