If you’re on the hunt for a cookie that’s rich, indulgent, and utterly delightful, look no further than Double Chocolate Pudding Cookies. These cookies are not only loaded with chocolate flavor but also have a wonderfully soft and chewy texture thanks to the secret ingredient: instant chocolate pudding mix. Trust me, once you take a bite, you’ll understand why these cookies are an absolute favorite among cookie lovers!
Why It’s Crowd-Pleasing
Double Chocolate Pudding Cookies are the ultimate treat for any chocolate lover. They boast a rich chocolate flavor that’s enhanced by the addition of semisweet chocolate chips and a glossy finish that will make anyone’s mouth water. The pudding mix adds an incredible softness that keeps these cookies fresh for days, making them perfect for sharing at parties, family gatherings, or just enjoying on a cozy night in. The combination of textures and flavors is bound to impress anyone who tries them!
What You’ll Need
To get started on these delicious Double Chocolate Pudding Cookies, gather the following ingredients:
- 1 cup butter, softened
- 1 cup packed brown sugar, light or dark
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 large package instant chocolate pudding mix (5.9 ounce)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Before You Start: Equipment
Before diving into the baking process, make sure you have the necessary equipment at hand:
- Mixing bowls: For combining your wet and dry ingredients.
- Electric mixer: To beat the butter and sugars until creamy.
- Baking sheets: To place your cookie dough on while baking.
- Parchment paper: For easy cookie removal and cleanup.
- Cookie scoop or tablespoon: To ensure even-sized cookies.
Double Chocolate Pudding Cookies: How It’s Done
Now that you have everything ready, let’s get to the fun part—baking these delectable cookies!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step is crucial for ensuring your cookies bake evenly and develop that perfect golden-brown exterior.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, combine the softened butter, packed brown sugar, and white sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy. This should take about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Add the large eggs, one at a time, mixing well after each addition. Then, incorporate the vanilla extract. Beat until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, instant chocolate pudding mix, baking soda, and salt. This ensures that the dry ingredients are evenly distributed and helps prevent clumping.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Fold in the Chocolate Chips
Using a spatula, gently fold in the semisweet chocolate chips. This will give your cookies that irresistible chocolatey goodness.
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked Double Chocolate Pudding Cookies with a glass of milk or your favorite beverage!
Allergy-Friendly Swaps
If you’re looking to make these cookies more allergy-friendly, consider the following swaps:
- Dairy-free: Use a dairy-free butter alternative and dairy-free chocolate chips.
- Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Egg-free: Replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water).
Cook’s Notes
For the best results, make sure your butter is softened to room temperature, which will help it cream more easily with the sugars. Do not skip the chilling process if you choose to refrigerate the dough; this will help the cookies maintain their shape. These cookies can be stored in an airtight container for up to a week, but they’re so delicious, they likely won’t last that long!
Make Ahead Like a Pro
To make your baking experience easier, you can prepare the dough ahead of time. Simply scoop the cookie dough onto a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a resealable plastic bag and store them in the freezer for up to 3 months. When you’re ready to bake, just add a couple of extra minutes to the baking time.
Popular Questions
Can I use a different type of pudding mix?
Absolutely! While chocolate pudding gives these cookies their rich flavor, you could experiment with other flavors like vanilla or white chocolate for a different twist, though it will alter the overall chocolate intensity.
Why are my cookies flat?
If your cookies turn out flat, it could be due to using melted butter instead of softened butter, or perhaps not enough flour was added. Make sure to measure your ingredients accurately and avoid overmixing the dough.
Can I add nuts to my Double Chocolate Pudding Cookies?
Yes! Chopped walnuts or pecans would be a delicious addition. Just fold them in along with the chocolate chips for added texture and flavor.
What can I do with leftover cookie dough?
You can freeze leftover cookie dough for later use or make smaller cookies. Just adjust the baking time accordingly to ensure they don’t overbake.
More from the Kitchen
Final Thoughts
There you have it—the recipe for the most scrumptious Double Chocolate Pudding Cookies! With their rich chocolate flavor and soft texture, they are sure to become a staple in your baking repertoire. Perfect for any occasion, these cookies are not just a treat; they’re an experience. So gather your ingredients and get ready to indulge in these heavenly bites of chocolate bliss!
Double Chocolate Pudding Cookies
Ingredients
- 1 cup butter softened
- 1 cup packed brown sugar light or dark
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 large package instant chocolate pudding mix (5.9 ounce)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, packed brown sugar, and white sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract and beat until combined.
- In a separate bowl, whisk together the flour, pudding mix, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the chocolate chips gently with a spatula.
- Drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them 2 inches apart. Bake for 10-12 minutes, or until edges are set.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie scoop or tablespoon
Notes
- Ensure butter is softened to room temperature for easy creaming.
- Chilling the dough helps maintain cookie shape.
- Store cookies in an airtight container for up to a week.
