Chocolate Chocolate Chip Pudding Cookies
Chocolate Chocolate Chip Pudding Cookies are the epitome of what cookie dreams are made of. Imagine biting into a warm, soft cookie, packed with gooey chocolate chips and a rich, chocolatey flavor that melts in your mouth. These cookies are not only delicious but also incredibly easy to make, thanks to the inclusion of instant pudding mix, which adds a delightful texture and moisture. Whether you’re looking to satisfy your sweet tooth, impress guests, or simply treat yourself, these cookies are sure to be a hit.
Top Reasons to Make Chocolate Chocolate Chip Pudding Cookies
- Extra Chewy Texture: The addition of pudding mix ensures these cookies have a soft and chewy interior.
- Chocolate Overload: With both cocoa powder and chocolate chips, these cookies are a chocolate lover’s dream!
- Quick and Easy: This recipe is straightforward, making it perfect for bakers of all levels.
- Versatile: You can customize these cookies by adding nuts, different types of chocolate, or even sprinkles.
- Great for Sharing: This recipe yields a generous batch, perfect for parties or gatherings.
Ingredient Breakdown
To create these delicious Chocolate Chocolate Chip Pudding Cookies, you will need the following ingredients:
- 1 cup (2 sticks) unsalted butter, at room temperature: This will create a rich and creamy base for the cookies.
- 3/4 cup packed brown sugar: Adds moisture and depth of flavor.
- 1/4 cup granulated white sugar: For a touch of sweetness and to help with the cookie’s structure.
- 1 (3.4-ounce) package chocolate instant pudding: The key ingredient that makes these cookies incredibly soft and chewy.
- 2 large eggs: Binds the ingredients together and adds moisture.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
- 2 cups all-purpose flour: The main structure of the cookies.
- 2 tablespoons unsweetened cocoa powder (optional): If you want an extra chocolatey kick!
- 1 teaspoon baking soda: Helps the cookies rise and become fluffy.
- 1/2 teaspoon salt: Balances the sweetness.
- 2 cups chocolate chips: The star of the show, providing gooey pockets of chocolate in every bite.
Equipment at a Glance
- Mixing bowls: For combining ingredients.
- Measuring cups and spoons: To ensure accuracy in your ingredients.
- Electric mixer: Makes creaming the butter and sugars a breeze.
- Baking sheets: Where the magic happens—so your cookies can bake to perfection.
- Parchment paper: For easy cookie removal and cleanup.
Chocolate Chocolate Chip Pudding Cookies, Made Easy
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies start baking at the right temperature for the perfect texture.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.
Step 4: Incorporate the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder (if using). Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Step 5: Add the Pudding Mix
Now, stir in the package of chocolate instant pudding dry mix until it’s evenly distributed throughout the dough.
Step 6: Fold in the Chocolate Chips
Finally, gently fold in the chocolate chips until they’re evenly dispersed throughout the cookie dough.
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, spacing them about two inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Step 8: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Chocolate Chocolate Chip Pudding Cookies warm or at room temperature!
Ingredient Swaps & Substitutions
- Butter: You can substitute with vegan butter or coconut oil for a dairy-free option.
- Brown Sugar: Light brown sugar can be used instead of dark brown sugar for a milder flavor.
- Chocolate Chips: Try using white chocolate chips or peanut butter chips for a different flavor.
- Flour: For a healthier twist, substitute some of the all-purpose flour with whole wheat flour.
Author’s Commentary
These Chocolate Chocolate Chip Pudding Cookies have quickly become a staple in my kitchen. The pudding mix is a game changer, ensuring that each cookie is soft and chewy, while the rich chocolate flavor is simply irresistible. I love to make these cookies when I have friends over or when I need a quick treat to share. They always disappear in no time! Plus, they’re a great base for experimentation—try adding nuts or even swirling in some caramel for a fun twist.
Storing, Freezing & Reheating
To store your cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them for longer, you can freeze the cookie dough before baking. Just scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. When you’re ready to bake, simply bake from frozen, adding a couple of extra minutes to the baking time. If you have leftover baked cookies, they can also be frozen and reheated in the microwave for a warm treat anytime!
Quick Q&A
Can I use non-instant pudding instead of instant pudding?
No, you should stick to instant pudding for this recipe, as it helps achieve the right texture without cooking it.
What if I don’t have cocoa powder?
You can omit the cocoa powder if you prefer a less chocolatey cookie, or you can replace it with an equal amount of flour.
Can I use a different type of chocolate chip?
Absolutely! Milk chocolate, dark chocolate, or even white chocolate chips work wonderfully in this recipe.
How do I know when my cookies are done baking?
Your cookies are ready when the edges are lightly golden, and the centers appear slightly underbaked; they will continue to cook as they cool.
One Pan, More Ideas
- If you loved these cookies, you should try Dark Chocolate Orange Cookies for a zesty twist!
- For a healthier option, check out Whole Wheat Chocolate Chip Cookies that still pack a tasty punch.
Ready to Cook?
Are you ready to whip up a batch of these mouthwatering Chocolate Chocolate Chip Pudding Cookies? With their rich flavor and delightful texture, they’re perfect for any occasion. Gather your ingredients, preheat the oven, and let the aroma of freshly baked cookies fill your home. Your friends and family will thank you for treating them to this chocolatey delight!
Chocolate Chocolate Chip Pudding Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder (if using). Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Stir in the chocolate instant pudding dry mix until evenly distributed throughout the dough.
- Gently fold in the chocolate chips until evenly dispersed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, spacing them about two inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a dairy-free option, substitute butter with vegan butter or coconut oil.
- Dark brown sugar can be replaced with light brown sugar for a milder flavor.
- Feel free to experiment with different types of chocolate chips!
