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.

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

MY OTHER RECIPES

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?

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