Quadruple Chocolate Soft Fudgy Pudding Cookies

My first foray into pudding cookies went so well that I wanted to try a chocolate version.

So I did with four kinds of chocolate in one cookie. May as well go big or go home.

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

The cookies are super soft, tender, slightly chewy, and are for true chocolate lovers. Chips, chunks, cocoa, chocolate pudding.

They’re thicker, bakery-style cookies that are bold and rich, not overly sweet, and oozing with melted chocolate. As you bite down, there’s a little chocolate explosion that happens in your mouth.

MY OTHER RECIPES

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

I made the dough using a base similar to my old standby Chocolate Chip and Chunk Cookies. Lots of similarities with the butter, sugars, flour, chocolate chips and chocolate chunks.

But for these cookies, I added cocoa powder and a packet of instant chocolate pudding mix. If you’re not into pudding mix or don’t have it in your area, this probably isn’t the recipe for you. You can simply omit it although the results won’t taste the same. There’s really no substitutions. Luckily I have oodles of other chocolate cookie recipes (see Related Recipes below) that don’t use it and recommend one of those.

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

The pudding mix helps keep the cookies Softbatch-style soft, supple, and gives them a surprising lightness.

That’s paradoxical considering how much chocolate is packed into them, but they’re not lead balloons. Nor are they airy or cakey. They’re just right says Goldilocks.

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

There’s an abundance of melted chocolate in every bite between the chips and chunks. I like to use both so that there are varied chocolate flavors and textures present. If you only have one or the other, use what you have.

Keep in mind chopped chocolate melts in an oozing way, whereas chocolate chips have stabilizers so while they do melt, they stay more intact.

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Sometimes darker chocolate cookies can be almost overpowering to kids, but my 7 year old and her friends had no problem inhaling a plate of them.

I wish I had a 7 year old’s metabolism and could inhale a plate right now.

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

They’re one of my favorite non-peanut butter, all-chocolate cookies that I’ve ever made.

Pudding mix, I’m sold.

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Quadruple Chocolate Soft Fudgy Pudding Cookies - Super soft and loaded with chocolate! They'll handle your fiercest chocolate cravings!!

Quadruple Chocolate Soft Fudgy Pudding Cookies

The cookies are super soft, tender, slightly chewy, and are for true chocolate lovers. There’s chocolate chips, chunks, cocoa, and chocolate pudding mix. It helps keep the cookies Softbatch-style soft, supple, and gives them a lightweight quality without being airy or cakey. If you don’t have pudding mix, there really isn’t a substitution and you could omit it, although the results won’t taste the same. They’re thicker, bakery-style cookies that are bold and rich, not overly sweet, and are oozing with melted chocolate. There’s a chocolate explosion in every bite. Make sure to chill the dough so the cookies bake up thick and full.

Ingredients:

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’)
1/4 cup unsweetened natural cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips
5 ounces dark chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Stop, scrape down the sides of the bowl, and add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 17 equal-sized mounds of dough. Roll into balls, and flatten slightly.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don’t overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Only Eats

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215 comments on “Quadruple Chocolate Soft Fudgy Pudding Cookies”

  1. I would love to be able to enhail a plate of these cookies too!

  2. I think that I am going into a chocolate coma just looking at them! I need these now!

  3. I am swooning over that melted chocolate, oh my!

  4. If you are going to go for it you might as well go all out. 4 chocolate yes please! These looks divine!

  5. Thank you so much for this recipe, Averie. I substituted white chocolate and added Japanese Strawberry Pocky and Kit Kat bar bits. The end result was delicious. And I am grateful for your how-to on creating soft cookies. Again, many thanks =)

  6. Averie, these cookies are PHENOMENAL! I just finished pulling the last ones out of the oven and I’m glad that I’ve made them for someone else because they are so good that I can see myself eating the entire batch! I had originally intended to give them all away, but I’m keeping some of these for myself!

  7. Thank you so much for this recipe and the very helpful guidance (chilling the dough, specifics on baking, etc.). I am a chocolate fanatic who is a bit intimidated by baking. These are possibly my favorite cookies ever and they were pretty painless to make. I had a couple at work with my coffee and my morning was instantly awesome.

  8. Holy moly these cookies were good! They’re nice and big, so really satisfying. I’m not sure what I did wrong, but the batter was looking really crumbly, more like dry packaged brownie mix. I forgot to cream in the brown sugar in step 1, and I’m thinking that could have been problematic. Nevertheless, I just added a bit of milk and voila! These cookies are perfection! I actually had someone convinced I bought them at our local bakery! Thanks so much for this amazing recipe :)

    • Not creaming ingredients properly, yes, that was why your batter was dry-ish and crumbly but sounds like you solved it on your feet with a splash of milk! And this: ‘I actually had someone convinced I bought them at our local bakery!’ <--- love that and I believe it! I give them to people and they tell me all the time they taste and look like gourmet bakery cookies :) Glad you're a fan of them!

  9. Oh yeah. I’m gonna be the wonder woman at the family party tomorrow with these as my contribution. SO good. I even forced myself to chop the chocolate for these (hate that job) and it was worth it. You are the queen of cookies, Averie.

  10. Wow and you must’ve read my mind. So delicious with the roll candy, which happens to be my youngest sons favorite. I think he will love me forever if I make these!

  11. Hi, I want to make these cookies but they don’t have pudding mix where I live.
    Do you think I could use chocolate flavoured flan mix instead? Or will it not be the same.

    Thanks!

  12. Your pudding cookies look absolutely amazing Averie. Since we don’t have pudding mix where i live, do you think angel delight will work in place of pudding mix?

  13. do you have to refrigerate the cookie before baking?

  14. I love these cookies! They were so gooey and delicious-before baking them, I topped them with a sprinkling of sea salt-so yum! Thanks for the recipe!

  15. Oh. my. God. I just made these a week ago and it finished within a day, so fudgy and chocolate filled. I didn’t add the dark chocolate, instead I replaced the semisweet chocolate chips with dark and added a bit of Nescafe powder. And, I didn’t refrigerate it, it was easy to handle and didn’t spread out.
    Thank you, this is our new favorite cookie, esp for me, since I’m a chocoholic :P I made double the batch today, let’s see how long it lasts :P

    • Considering your screen name, I don’t doubt you’re a huge choc fan so for you to say you love the recipe & it’s your new fave, that’s awesome! Thanks for the high praise and enjoy your double batch :)

  16. I am making these cookies for the second time today. After I started making them, I realized I didn’t have any dark chocolate so I had to sacrifice a leftover Easter rabbit. (Poor thing, but I think it died for a good cause!) This time I also added a small amount of espresso powder to the batter.

    Thanks for this amazing cookie recipe!

    • LOL – best use ever of a chocolate bunny :)

      And I love adding a pinch of espresso too and most of my choc cookie recipes I do. This one, I do it too; I just didn’t write it b/c I tend to get a zillion questions about will the cookies taste like coffee and what if they can’t find it, can it be left out, etc etc and I just didn’t feel like dealing with it! So glad you love these cookies!

  17. Best cookie ever!!!!!

  18. Do you still bake the cookies for 10 min if frozen?

  19. Ok, I have nothing but high praises for this cookie recipe. Brought them to a family vacation over the weekend, together with your Chocolate Chip and Chunk Cookies, and they were gone almost immediately. The kids (and some adults, too!) were eating them like popcorn! :) I just ran out of choco chunks so I just added more chocolate chips. They still came out perfectly. Thank you!

  20. These are absolutely delicious! I have found a new favorite chocolate cookie. Thanks for sharing the recipe!

  21. I made these and they are one of the best cookie recipes I’ve ever made! And I bake a lot of cookies! Absolutely love that they are so soft and stay soft. I used a Baker’s German chocolate baking bar and chopped that up into chunks. Thank you SO MUCH for sharing your recipe!

  22. If I keep the unbaked dough in the freezer is it also good for 5 days or is it longer?

  23. Would it be possible to use dutch-processed cocoa powder?

  24. Hello, I found your recipe through pinterest. I tried it today, and omg my house smells like chocolate!!! <3 I used mini m&m, milk chocolate chip, also added chopped cashews (only nuts I had at home =p). I used a mini cookie scoop for portion size, and I ended up with 30 some cookies!!! It's so yummy!! Thank you!! =D

    • Thanks for finding me on Pinterest today and TODAY making these! Love stories like this! And your mini M&Ms, cashews and mini scoop for mini cookies with the mini M&Ms, you’re making me jealous :) Wish I could try one b/c they sound delish!

  25. When refrigerating the dough, do I have to separate the cookies first? Could I refrigerate the dough as a whole then separate it before baking?

  26. So I was a little concerned because my batter looked really thick and slightly dry. After reading about the previous comment about getting it well creamed I realized that was my mistake (cooking with a 5 yr old can do that). These were made at the request of said five year old boy after seeing it on Pinterest. We are waiting for them to cool and I am sure this will be a winning recipe! The raw dough was delicious. I skipped the semi-sweet chocolate chips because they do not exist in my house due to our love of dark chocolate so, mine are only three. Next time I will maybe add peanut butter m&ms.

  27. The absolute best

  28. I made these today and was blown away by the results. This is THE best cookie I have ever made, hands down! It tastes like something from a bakery, which I did not expect. Most cookie recipes out there have the generic sugary sweet taste, which is fine, but this….the only words escaping my mouth had been “Oh my…oh my….oh my……” Hahaha. But seriously, thank you so much for this recipe! It even converted a chocolate-chip-cookie-lover-hater-of-all-else. He told me to only make these from now on. That’s something. (By the way I used chopped high quality truffles instead of the baker’s chocolate, which is all I had on hand. I think that made them even better!)

    • So happy to hear they’re the best cookie you’ve ever made! Such super high praise! Glad you love the recipe and yes I know what you mean about sugary sweet, generic taste. With this one, I think the difference is all the layers of flavor, the touches of espresso or coffee, the pudding, the chopped chocolate (GREAT CALL on the high quality truffles!)…it all adds up and you end up with layers and layers of flavor and the dough base itself is nice and soft :)

  29. I’ve never been a huge fan of chocolate cookies, but they’re my boyfriend’s favorite, so I tried to find a good recipe. I made these for him, and they are DELICIOUS! Pretty much the most amazing cookie I’ve ever tasted. And, oh my goodness, I cannot wait to try your other recipes! You may make a chocolate cookie lover of me after all. Thank you for the great recipe, and for helping me to impress my boyfriend’s parents! ;)

    • So glad these came out amazing for you and that you’re going to be a choc cookie lover after all! That’s such high praise that you didnt even really ‘love’ chocolate cookies yet these are the most amazing cookies you’ve ever tasted! Thanks!

  30. I made these for my friend’s birthday and they were a smashing success! Everyone’s reactions went something like:
    “Wow, these smell really good.”
    (takes a cookie. Bites. Chews.)
    “Oh my God.”

    Thanks for the recipe!

  31. My husband claims these are the best cookies I’ve ever made. I really appreciate the refrigerater/freezing instructions. The second batch I just baked 2-4 cookies each time over a week.

  32. Hi I was just wondering for the chocolate pudding cookies… Did you use sweetened or unsweetened dark chocolate?

  33. I made these today and the dough is now chilling in my fridge. I look forward to trying them once they’ve been baked, but I had to come comment on the dough itself – it tastes like a chocolate covered Oreo!

    I used a cadbury dark bar and part of a ghiradelli dark bar for the chunks, and Hershey’s special dark cocoa powder, and I’ve been ponder all sorts of other varieties for future batches, but I have to ask about the process of making the dough. I don’t know if it’s just because I haven’t used my stand mixer in a while, or if I was doing something wrong, but both times I scraped down the bowl and added dry ingredients, I was met with an explosion of powders all over my kitchen. I’m a pretty experienced baker, and don’t usually have that much trouble with it, but maybe you have some tips to avoid that?

    Also, am I the only one that ended up with cookie dough up to my elbows and all over like 5 utensils and ground into my palms and nail beds after the scooping and shaping? I was giggling in the kitchen, and had to get my wife to come help scoop the last 6 or so. Told her I felt like I was making mud pies.

    • For the flying powders you just need to start your mixer on literally level 1 until it’s somewhat incorporated and then you can increase the speed.

      For these cookies I wear gloves when I make them to avoid looking like I have dirt in my nails and do as much as possible with my cookie scoop and spatula, which helps too. Glad you liked the dough!

  34. Is it possible to use Sugar Free pudding mix in place of the regular? Will there be a huge change to the final result? The Sugar Free mix was all I could find at my local store…

    • I personally have never used SF pudding mix in any of my pudding cookies only because I have heard of bloggers I know not getting as good of results. Decent, but something about the non-sugar stuff, when heated, you don’t exactly know what’s going to happen. I would hate for you to put all these other sort of expensive ingredients into making the recipe, and then for the pudding mix to lend less than ideal results. But I’m not sure. I would say go to Target, etc. or any other grocery store and get some regular, but that’s me, since I know that’s a guarantee.

  35. I’m planning to use this recipe for a cookie exchange party. Do you have any suggestions on how to make them a little more for Christmas?

  36. Made these today… kinda… I used lemon pudding and lemon extract, neglected to put in the cocoa powder and turned them into lemon cookies. Came out looking and tasting pretty darned good. Crispy edges and soft center. The dough came out a bit wetter than normal cookie dough and I had to encourage the dough out of the cookie scoop into my hand then place on the sheet.

    Been on a cookie making binge today. Wife was going to for her coworkers but had to run off to help her parents and I had to stay because we have dogs, so I baked for her. 55 triple chipper cookies {Chocolate, Peanut Butter, Potato chips}, 30ish {Still baking} of these, banana bread soon, and maybe some other cookie if I find a good recipe and have the stuff…

    • Oh, and I cooked them all on stoneware… It does matter. ;)

    • Wow you sound like you’re on a ROLL!! I just posted this if you want to take a peek for any ideas. 25 Holiday Favorite Cookies https://www.averiecooks.com/2014/12/25-holiday-cookie-favorites.html

      I can see where lemon pudding/lemon extract worked great and of course omitting all chocolate. The reason the dough was probably wetter was because by removing the (dry) cocoa powder, the dough was probably on the loose side, unless you bumped up the flour slightly.

      If you make anything else, let me know! Love your creativity with these! And the Triple Chippers sound great!

      • I was on a roll… until the wife showed up and was like “What’s with all the cookies?!” and “No, you don’t need to make more, 7 dozen is enough.” So I stopped short of making the banana bread cookies, but I did get the three ingredient peanut butter cookies in. {2c Peanut Butter, 2 Eggs, 2c Sugar, bake at 350 for 8ish minutes} I was going to use some fancy maple peanut butter we had picked up on clearance a while back… but could not since it much have been a long while back. It expired a year ago on Dec 14 of this year…

        This all started because of the triple chippers, they’re my wife’s favorite so I make them when she’s good. So, I’m blaming her. :D

        55 Triple Chippers, 35 Lemon, 24 Peanut Butter was my final count. I was going to go for the Banana Bread ones and Hermits but got stopped… maybe tomorrow when she’s at work… Muahahahahahahaha!

      • I love those 3 ingredient PB cookies. I made them with chocolate chips and they’re one of my favorite PB cookies ever (and I wrote a PB cookbook!) https://www.averiecooks.com/2013/01/peanut-butter-chocolate-chunk-cookies.html I’ve found baking with those fancy PB’s doesn’t always yield too great of results because the PB tends to be more runny. So I just use the cheap stuff :)

        Banana Bread Cookies sound amazing and you can’t go wrong with hermits! Happy baking! I love your holiday spirit!

  37. I decided to make these and they were so delicious!!! For some reason though mine didn’t spread much. I used a rather small cookie scoop so mine came out in more of a silver dollar size than a large cookie but still worked out well!

    • Glad they came out great for you and if they didn’t spread that could mean that the dough was super cold and well-chilled which isn’t necessarily a bad thing; or possibly you slightly over-added the flour, which creates a stiffer dough that spreads less. Always use a light hand when measuring flour just as an aside. But regardless, sounds like they came out great and happy they tasted delicious!

  38. Great recipe! I’m not too much of a baker, but I tried these out last night. The consistency of the cookie is great but the taste is a little off, kind of like stale bread. I think followed the recipe exactly, but something must’ve gone wrong. Any ideas?

    • If something tastes stale then I would suspect the ingredients may have been past their freshness prime because I’ve never had that happen or heard from that from any readers who’ve tried these. That’s my guess.

  39. I was thinking about making these for my friends birthday party. Do you make the pudding before adding it to the cookie mix or just add it straight from the box to the cookie mix???

  40. I am dying to make these, but I want to add some espresso- can you tell me how much to add in, ground or brewed?

    Also, can you simply put the cookies on the cookie sheet with silpat into the fridge to chill and then right into the oven, or is it better to transfer from a cold tray to a room temp sheet before baking?

    Thanks!

    • When adding espresso, I use 1 tsp instant espresso granules (i.e. instant coffee, but rather than instant coffee, it’s instant espresso – sold in regular grocery store near instant coffee).

      The method of chilling that you describe with a Silpat would be handy only if you could adequately seal off the dough so it’s not just exposed to air and getting all dried out in the fridge. Hence, I find a plate that I can then wrap tightly with clingwrap works best for me.

  41. I made my dough balls about 2T. in size and made 29 balls. How long do you recommend I bake them for?

  42. I don’t see the point in making your own cookies if you use processed ingredients (pudding mix) you may as well buy them from a shop.

    • There is always a point in baking at home in my opinion. If you don’t like pudding mix (it’s not the devil, really it’s not) but you can make another chocolate cookie recipe that doesn’t use it. In fact I have about 20+ chocolate cookie recipes on my site that don’t use it such as today’s recipe, with backlinks to dozens more.

  43. Yes there is always a pint to baking at home and I do it all the time, I just don’t agree with using processed ingredients. I will certainly try some of your other recipes that don’t use processed stuff.

  44. What do you mean with : “refrigerate for at least 2 hours, up to 5 days.”
    Every day I need them to refrigerate for 2 hours until I complete the 5 days?? Is it ok to leave them not in the fridge the rest of the hours?

    • You need to bake with chilled dough. You can keep the dough parked in your fridge for up to 5 days before baking it. Therefore you can literally bake 2 cookies at one time to have always-fresh-cookies if you do it this way. Or bake the whole batch at once, whatever you’d like best.

  45. What happens if I use a “cook and serve” pudding?? Is t going to affect the final result??

  46. I made these cookies today and substituted white chocolate chips for the dark chocolate chips (I was originally making your Soft and Chewy Nutella White Chocolate Chip Cookies, but realized I didn’t have enough Nutella)…. But, oh, my goodness, I am so glad I made these cookies instead because they were absolutely amazing! I also made your Soft M&M Chocolate Chip Cookies and Caramelitas this past week and everyone was obsessed! I love everything you post, they always turn out perfectly!

    • Thanks for trying the cookie recipe and I’m glad it came out great for you! Sometimes running out of Nutella can be a good thing…I guess :)

      And the fact that you made my M&M Cookies AND Carmelitas all this past week…you are baking up a storm and I love it! So glad everyone’s obsessed and happy too and that everything turns out perfectly for you! Such a wonderful comment to read – thank you!!

  47. I only have dutch processed cocoa, can I use it in place of the natural cocoa if I substitute baking powder for the baking soda?

  48. Dear Averie, thank you so much for sharing this wonderful recipe. I am an EXTREMELY PICKY eater, especially when it comes to sweets. I have been chasing down a dark chocolate cookie recipe since I was in my early 20s, and I finally found one: yours (and it only took me about 20 years to find it!…I am in my mid-forties, now). I tried this recipe last night, and was pleasantly surprised at how much l liked it (I’ve been very disappointed in the past with all sorts of chocolate cookie recipes—they have all fallen flat on flavor/texture). The cookies from your recipe came out with a mousse-like consistency in the center. I’ve noticed other commenters have inquired about using dutch-processed cocoa. That is what I used, and the cookies turned out wonderful. I also substituted the vanilla extract with a chocolate mocha syrup I purchased at Starbucks a while back. Again, thank you for this wonderful recipe. I passed it on to my sister.

    • Thanks for trying the recipe and glad your 20 year search is over for perfect chocolate cookies!! Wow, that’s high praise and thank you!

      Glad to know that Dutch processed worked great and the chocolate mocha syrup is a wonderful idea, too!

  49. Baked these today for a 4th of July dessert. Followed directions to a T but my first batch are super dense and grainy. They do not taste great. I’m guessing they are undercooked. I baked for 10 min and let them sit for 10 like you suggested. I should have done a test with just one or two cookies. Agh!! I always kick myself when I don’t do this with a first time recipe.

    I baked the 2nd batch about 2-3 min longer and they look better. Lighter color and better texture on the outside. Hopefully they won’t be as grainy. I really want them to be good. I don’t make darker cookies much so judging doneness is tough!

    • Judging doneness with darker cookies is always tricky and ovens and baking sheets and climates vary SO much. There’s more humidity in the air since it’s the summer and things can take a minute or two extra to bake. Obviously if they taste underdone, they’re underdone. Just bake longer and play around with things in your oven during this hot weather and hope you find that perfect sweet spot for baking time!

  50. Just moved into a new apartment and decided that I deserved a treat– moving my entire life into a 3rd floor apartment with no elevator? Yep–I need chocolate. 

    These cookies are INCREDIBLE. Rich and delicious! I almost wish I didn’t know how to make them, it’d save me from gaining 5 pounds! Ha!

    Thanks for sharing this delicious recipe.  

    • Thanks for trying the recipe and I’m glad it came out great for you! And yeah, moving on a holiday weekend, in the summer, to a 3rd floor with no elevator, in the heat….YES you EARNED these :)

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