Quadruple Chocolate Soft Fudgy Pudding Cookies


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Quadruple Chocolate Pudding Cookies — These pudding cookies are packed with cocoa powder, chocolate chips and chunks, and chocolate pudding mix to deliver seriously chocolatey flavor!

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

The BEST 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.

These chocolate chip pudding 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.

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 (perhaps the best ever chocolate chip cookies!), I added cocoa powder and a packet of instant chocolate pudding mix. 

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.

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.

Sometimes darker chocolate cookies can be almost overpowering  but these are 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!

What’s in Quadruple Chocolate Pudding Cookies? 

These chocolate chip pudding cookies use most of your typical cookie ingredients, plus lots of chocolate. Here’s what goes into these quadruple chocolate pudding cookies: 

  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Instant chocolate pudding mix
  • Unsweetened cocoa powder
  • All-purpose flour
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips
  • Chopped dark chocolate 

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

How to Make Pudding Cookies

These chocolate chip pudding cookies are made like most of my cookie recipes are. Cream together the butter, sugars, egg, and vanilla. Then, mix in the dry ingredients followed by the chocolate chips and chunks. 

Scoop out the cookie dough and shape it into balls. Place the cookie dough onto a plate, cover with plastic wrap, and chill for at least 2 hours in the fridge. 

Once chilled, place the cookie dough onto a Silpat-lined baking tray and bake until the edges of the pudding cookies have set and tops are just set, even if slightly undercooked and glossy in the center.

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

Do I Have to Chill the Cookie Dough? 

Yes, absolutely. Do not bake with unchilled dough because the chocolate chip pudding cookies will bake thinner, flatter, and be more prone to spreading.

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

Can I Omit the 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 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!

How Do I Add in the Pudding Mix?

The instant pudding mix gets added to the cookie dough like a dry ingredient. You do not actually make the chocolate pudding — just dump it into the cookie dough straight from the box. 

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

Can I Add Other Mix-Ins to These Pudding Cookies?

You likely can add other mix-ins like chopped nuts or dried fruit, but you’d need to scale back the amount of chocolate chips you add to the cookie dough to compensate for the extra mix-ins. 

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

How to Store Pudding Cookies 

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. 

Quadruple Chocolate Pudding Cookies — These pudding cookies are packed with cocoa powder, chocolate chips and chunks, and chocolate pudding mix to deliver seriously chocolatey flavor!

Can I Freeze Pudding Cookie Dough? 

Yes, unbaked cookie dough can be stored in an airtight container in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Quadruple Chocolate Pudding Cookies — These pudding cookies are packed with cocoa powder, chocolate chips and chunks, and chocolate pudding mix to deliver seriously chocolatey flavor!

Tips for Making Pudding Cookies

Make sure to buy instant pudding mix and not the cook and serve kind. You also can’t use sugar-free pudding mix in this pudding cookie recipe. Don’t ask me why, sugar-free instant pudding mix just doesn’t deliver the same results. 

To form big, bakery-style cookies, I used a 1/4 cup measuring cup to scoop out the cookie dough. You’re welcome to make smaller cookies if desired, but I like mine big, soft, and chewy. 

I prefer using dark chocolate in this pudding cookie recipe, but you’re welcome to use a mixture of milk and dark chocolate if that’s what you have on hand. 

Quadruple Chocolate Pudding Cookies — These pudding cookies are packed with cocoa powder, chocolate chips and chunks, and chocolate pudding mix to deliver seriously chocolatey flavor!

Pin This Recipe

Yield: 17 cookies

Quadruple Chocolate Soft Fudgy Pudding Cookies

Quadruple Chocolate Soft Fudgy Pudding Cookies

These pudding cookies are packed with cocoa powder, chocolate chips and chunks, and chocolate pudding mix to deliver seriously chocolatey flavor!

Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes


  • 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)


    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).
    8. 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.
    9. 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.


  • 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 286Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 121mgCarbohydrates: 36gFiber: 2gSugar: 20gProtein: 4g

More Chocolate Cookie Recipes:

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies — Rich, soft chocolate cookies with chocolate chunks and peanut butter chips

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies - Soft and chewy cookies packed with peanut butter and oozing with dark chocolate!

Chocolate Crinkle Cookies — These chocolate crinkle cookies are slightly chewy around the edges with a very fudgy interior and perfectly crinkly seams! 

Chocolate Crinkle Cookies

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar — The best of both worlds in one cookie

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar - Easy Combination Cookie Recipe at averiecooks.com

Hot Chocolate Cookies — These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday cookie recipe!

Hot Chocolate Cookies 

Andes Mint Chip Soft Fudgy Chocolate Cookies — These quadruple chocolate Andes mint cookies are big, bakery-style cookies that are rich, not overly sweet, and loaded with chocolate and mint chips.

Andes Mint Chip Soft Fudgy Chocolate Cookies 

Caramel-Stuffed Quadruple Chocolate Cookies — The cookies are thicker, bakery-style cookies that are bold and rich, and are oozing with melted chocolate and stuffed with Rolos.

Caramel-Stuffed Quadruple Chocolate Cookies

Chocolate Ganache Chocolate Cookies — There are chocolate chips and cocoa powder in the cookie dough and the cookies are topped with a rich, cream, fudgy chocolate ganache.

Chocolate Ganache Chocolate Cookies

Originally published February 8, 2014 and republished with updated text February 5, 2020.

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  1. I have made these for my family and friends on many occasions and everybody loves them! Around the holidays I’ll dip them in white chocolate and sprinkle peppermint crumbles on top. My favorite cookies ever!

    Rating: 5
  2. I made these today and they’re absolutely delicious! I used semisweet chips as well as a little of this ultimate black dark chocolate bar from Trader Joe’s (it is very intense haha!) But it worked so well in this cookie! I ended up making minw a bit smaller and baking the 8-9 min! So good!

    Rating: 5
    1. Thanks for the 5 star review and glad they were absolutely delish! I know that exact bar from TJs, super intense indeed but I can imagine it being perfect in this recipe!

      1. Getting ready to put these in the oven today. The grandsons will love them. The youngest at four helped in making them. Now  he’s asleep and will wake to smell of these. 

      2. That’s great that you were able to be able to bake with your grandchildren. Enjoy the cookies!

  3. Mouth watering cookies I love to eat and I made it myself at home and it was great!!I suggest you all that order cookies online is the best option for a lazy person and, it will worthy for them also.

    Rating: 5
  4. These were quite tasty and gone by the next day. I scooped and dropped directly onto my cookie sheet, but I think they would be better hand rolling them a tad first as the recipe is written. Darn, I guess I’ll just have to make them again!

    Rating: 5
    1. Thanks for the 5 star review and glad you’ll make them again! I use my scoop the give me the correct/uniform size, then I shape by hand.

  5. My husband adores these cookies. I am from the UK and have found that our ‘angel delight’ seems to yield the same result as your ‘pudding mix’ one packet equivalent. Thank goodness because I would never of got to try these delicious cookies. Have just made them again with mint chocolate Angel Delight and peppermint essence (half peppermint, half vanilla) Big thumbs up once again. Thank you 

    Rating: 5
    1. Thanks for the five star review and I’m glad to hear your product angel delight is similar to our pudding mix and that it works well! I bet the mint is a lovely touch too!

  6. Wow, these are heavenly cookies, more like the best brownies I’ve ever tasted. An incredibly versatile recipe too. I plan to mix this up a tad with nuts, macadamia nuts and white chocolate perhaps, mint, etc. I reside in Colorado, but this recipe needed no tweaking for high altitude. Another keeper! I’m so impressed with your recipes Averie! Thanks a million and keep up the great work! -Ori

    Rating: 5
    1. Thanks for the 5 star review and glad you loved them and are going to try other combinations! Great to hear as well that even at altitude they didn’t need any tweaking.

  7. Do you think these would taste good with vanilla instant pudding mix instead? I have like 4 boxes sitting around that are probably never going to be made into pudding that I wouldn’t mind using up. These look delicious!

    1. I just did it with vanilla pudding mix and it was delicious and chocolatey enough 😅 I have a few pudding vanilla mix packs, as i did twice the great six banana bread from Averie and bought them especially for the banana bread recipe. It was a 4 packs for 5 canadian dollars 😁

      Rating: 5
    1. Of course when cooking or baking, always I figure people will salt things to taste, but yes, go for it. Pudding mix also has a fair amount of salt already included in it.

      1. Can I substitute dark brown sugar for light brown sugar and salted butter for unsalted butter? Those are what I have on hand. Thanks!

      2. Yes but don’t add any extra salt and they could be a touch on the salty side but chocolate + salt are a good combo in my opinion!

  8. Your quadruple chocolate cookies are beyond amazing, so chocolate-y, dense, moist, and just sweet enough. I followed your recipe to the letter and have made them numerous times, they bake up perfect every time. I now always have a batch in the freezer, ready to bake when friends come over or I have a chocolate attack. I can’t thank you enough for sharing this recipe!

    Rating: 5
    1. I am glad to hear you’ve made these numerous times and love them and always have a batch in the freezer ready to bake off for those pesky chocolate attacks :) I get them too!

  9. I made the dough yesterday and formed the cookie balls. I baked some today. WOW! They are delicious!! I used chocolate fudge pudding and only semi sweet chocolate chips( ingredients I had on hand). They are better than I even hoped!We have friends coming for the weekend and I can’t wait to serve these cookies. Thanks for a real winner!

    Rating: 5
    1. Thanks for the 5 star review and I am glad that they’re better than you even hoped! I am sure your friends will love them too!

  10. Love this Recipe!! My husband’s favorite cookies. I have also made them with gluten-free flour + they are just as great!

    Rating: 5
    1. Thanks for the 5 star review and I’m glad to hear they are your husband’s favorite cookies and that you’ve made them GF successfully too!

    1. For me, these cookies are really great with the dark/rich all-chocolaty taste but if you prefer white, Im sure it would be fine.

  11. I love love the recope. I read in an old Crisco recipe about chilling the dough. It says roll the dough into a log in parchment paper. 2 inch diameter same as 1/4 cup diameter. And chill. Rather than making mounds to chill. To save space n less equipment

    Rating: 5
  12. Oh my gosh! I love making cookies using your recipes! My 3 year old and I made the chocolate cookies tonight and they were so YUMMY! We ended up with 18 cookies and cooked them for 13 minutes…they still came out nice and gooey. Thank you for the amazing recipes! I get so many compliments when I make your Snickerdoodle…like people actually BEG me to make more. You’ve got a talent for this stuff <3

    Rating: 5
    1. Thanks for the five star review on these cookies and I’m glad you love the snickerdoodle cookies as well and that people beg you to make them, that’s awesome!

  13. We love these cookies! I feel like I work at a bakery when I make them, they are that good. I have tried other chocolate cookies and they don’t compare to these. YUM! Thanks!

  14. Hello! Is it okay if I use the Jell-O Instant Chocolate Fudge pudding? I accidentally bought the wrong pudding — so not sure if it will still work. :(

    1. I think you bought the correct one – you just want the normal, ‘basic’, pudding mix that’s been around forever. Sounds like that’s what you bought.

  15. IM making these now but realized I only have bittersweet chocolate bar / and chips !
    Will it change it drastically

    1. These were fantastic. I love, love, love all of your recipes. I tend to like my cookies undercooked and gooey 🙃 so everyone else will have to deal !! I also made your lemon buttermilk blueberry bundt cake twice last night!!

      1. Glad these hit the spot and yes I only want my cookies to be underbaked and gooey. Dry cookies are not worth the calories to me…lol.

  16. These cookies were AMAZING! Followed the recipe as written, but made one goof—when I grabbed a couple dark chocolate bars at the grocery store, I grabbed two different bars. One was 72% and the other was 88%. So maybe I made Quintuple Chocolate Cookies? They are a new go-to recipe for me!

  17. Hi there! I want to make these I do not have pudding mix … I want to use up my Chocolate pudding already made before it goes bad!! What do you think? I am curious if it will mess up the recipe.

  18. I’m not sure if someone already asked this question, and if so l apologize. Would it be possible to substitute half of the butter with coconut oil?

    Thank you,

  19. If I needed to use sugar free jello mix instead could I? I know it’s not recommended but what does it change specifically in the cookies? 

    1. I’ve read on other blogs that sugar free pudding can cause the texture to be off…I haven’t personally tried it but that’s what I’ve read.

  20. I made these the other day. Added Ghirardelli 60% chips and milk chocolate too. Instead of the bar. (It’s what I had) and added a splash of buttermilk to ensure it stay moist. They are the best cookies ever! Well assuming the person eating likes super rich fudgey soft moist cookies! If you like crunchy cookies, idk if this is for you. Will make again!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Love the idea of buttermilk and yes I bet they’re super rich fudgey soft moist cookies!

  21. I did ur racbi it’s amazing thank u soooooo much I love u put I couldn’t find the chocolate pudding so I used 2 tbsp cornstarch plus 4 tbsp cocco powder it’s lovely

  22. Guys try them, just do it. This was my second time making these and *gasp I was out of chocolate chips!!! How does that even happen!? After checking my cabinets I found some inspiration, divided my dough in half and mixed in crushed thin mint girl scout cookies, in the other half mini marshmallows and crushed graham crackers. Baked as directed. They were a hit! I brought them to work and had to share your site with a few friends ;-) Thanks for the great recipe!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Amazing job on the improv with the Thin Mints and then a smores version! Love both of those ideas!

  23. Amazing cookies! I recently made them for a friend and have been asked to make them again. I’ll be baking them this week for my boyfriend’s birthday. They are just that good! I use a chocolate chip cookie recipe that also incorporates pudding mix. Its the magical ingredient. Thank you so much for sharing these.

  24. If I wanted to add about a 1/3 cup of Nutella to this recipe what would I need to change? I was thinking either increase the amount of flour or decrease the butter.

  25. These are absolutely the best cookies I have ever had! Thank you so much for the recipe! I substituted the chocolate bar with Carmel bits and they turned out so good that I am making them again. A quick warning to anyone thinking of trying this recipe: THESE COOKIES ARE EXTREMELY GOOD AND RICH! DO NOT BAKE THESE IF YOU ARE HOME ALONE WITHOUT THE WILL POWER AND RESTRAINT FROM EATING THEM ALL!

    1. Thanks for trying the recipe and I’m glad it came out great for you! And that they’re the best cookies you’ve ever had! And I totally agree about being home alone and willpower :)

  26. Hi! These look delicious!! I can’t wait to try them! I was wondering if the dough can be chilled in the mixing bowl, and rolling them into balls after chilling? Thanks! 

    1. Not recommended because the dough can easily turn overly rock hard. Better to scoop, then chill; so that you’re not axe-picking and chiseling out dough from your mixing bowl :)

  27. Oh my goodness- these are amazing!!! So chocolate-y and delicious. I’m a student in Chicago and brought a big batch into school one night when we were all studying for an exam and they were a huge hit- and definitely boyfriend approved ;) Two people asked me- “what the heck did you put in these things?!” I never had luck with getting soft, melt-in-your-mouth cookies until I tried your recipes. Your chocolate chip pudding cookies are now a go-to! Thank you! :)

    1. Thanks for trying the recipe and I’m glad it came out great for you! And stay warm! I used to live in Chicago and this is the time of year you want to drink hot chocolate (with some Baileys in it!) all the time! Glad these will be a go-to for you!

  28. Hi Averie! 

    I wanted to try this out but plan to do a smaller cookie. You used a 1/4 cup as measure for each cookie dough and I plan to do a little less than half the size of yours. Do you think it will be fine? What adjustments in baking time and temperature should I do? 

    Thanks in advance. 

    1. It will be trial and error. Baking temp the same, and reduce the baking time. I would start watching them very closely at 7-8 minutes, just my guesstimate.

  29. i was a little disappointed in these cookies. They were a little dry. Not sure what I did wrong. I guess I was expecting them to be like a brownie/cookie. Wasn’t like that at all

    1. Guaranteed that you overbaked them a by just a bit. Chocolate (cocoa powder) in cookies is very drying and just the slightest bit too much time in the oven and they can taste dry. Bake them for at least a few minutes less than you think next time and I bet you’ll be all set!

  30. I just have to say, I am a huge cookie fanatic, especially if they are chocolate cookies, and I have made many. These are so incredible, easy, and turn out every time (thanks, pudding mix!). Everyone who tries them falls in love them. I also wanted to note that, while I usually agree with having to chill the dough before baking, in the case of these cookies it really isn’t necessary. The cornstarch in the pudding mix prevents them from spreading too much, even without chilling the dough first (and I live at 5,000 feet where I have to normally take special precautions in order for my cookies not to spread – not so with this recipe, hallelujah!). I usually form all the cookies, bake off a few to eat right away, then freeze the rest of the dough to bake whenever I need a cookie, or want to take some to a friend. Anyway, thanks for a recipe that satisfies my most intense chocolate cravings. Just made another batch!

    1. Thanks for trying the recipe and I’m glad it came out great for you! (even without chilling sometimes!) And I have those same intense choc cravings and glad this recipe does the trick for you, too :)

  31. Hi!  I made these cookies before and they were to die for!  I’m thinking of making them in bar form for my brother’s birthday instead of cookies.  Would I need to do anything different?  Do you have a recommended cooking time for bars?   Thanks!!

    1. Thanks for trying the recipe and I’m glad it came out great for you! I haven’t tried this recipe as bars so can’t say for sure but generally I’d say 20-25 minutes max for bars, but it REALLY varies on the pan, the consistency of dough, etc. I would err on under rather than over-baking for sure so they don’t get dry…just watch them closely.

  32. 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.  

    1. 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 :)

  33. 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!

    1. 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!

  34. 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.

    1. 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!

  35. 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?

    1. Honestly I haven’t tried it that way so I really cannot speak for sure what will happen when you start making those kinds of tweaks.

  36. 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!

    1. 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!!

  37. 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?

    1. 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.

  38. 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.

  39. 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.

    1. 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.

  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?


    1. 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 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???

  42. 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?

    1. 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.

  43. 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!

    1. 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!

  44. 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…

    1. 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!

      1. 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!

      2. 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!

  45. 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?

  46. 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…

    1. 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.

  47. 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.

    1. 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!

    1. The chopped chocolate chunks that are stirred into the batter are dark chocolate Trader Joe’s Pound Plus or the 72% Pound Plus. So dark chocolate on the not-so-sweet side.

  48. 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.

    1. Glad your hubby thinks they’re the best cookies you’ve ever made and that you’re baking 2-4 at a time, as needed, and that my tips were helpful! So great all the way around!

  49. 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!

  50. 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! ;)

    1. 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!

  51. 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!)

    1. 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 :)

  52. 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.

    1. You could have totally added your dark choc chips! Or M&MS, whatever you like. Glad you and your 5 y.o. were baking cookies together, so sweet!

  53. 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?

    1. Separate into cookies before refrigerating or the dough will turn into a giant rock-hard blob and it’ll be very tricky after it’s cold to separate.

  54. 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

    1. 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!

  55. 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!

    1. Oh I’m so glad you’re happy with them and since you bake a lot of cookies it’s nice that these are shooting to the top of your favorites list!

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

  57. 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!

    1. Thanks for the high praise, Camille, and glad both these and the Choc Chip & Chunk Cookies were hits. Love that the adults were poppin’ them like popcorn :)

      1. Just wanted to inquire about the pudding flavor. Jell-O has Chocolate and Chocolate Fudge flavor. Is it ok to use any one of them?

    1. Yes generally, but if they need another 1-2 minutes, then do that. Just keep an eye on them and you’ll know when they’re done.

  58. 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!

    1. 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!

  59. 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

    1. 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 :)

  60. 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!

  61. 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?

    1. I’m not at all familiar with that product so can’t say – but worth a try! You’ve got nothing to lose!

  62. 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.


    1. Ive never tried flan mix so not sure how it will work but you can try it – you have nothing to lose by trying, right!

  63. 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!

  64. 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.

  65. 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 :)

    1. 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!

  66. 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.

    1. Oh I am so thrilled to hear they’re your fave cookies ever and were painless to make :) AWESOME! Thanks for trying the recipe & LMK my detailed guidance was helpful!

  67. 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!

    1. LOL I know, they are easy to want to keep for yourself :) I bake 8 at a time, take pics, and then rehome as many as possible for that very reason! Glad you loved them!

  68. 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 =)

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

  70. So first I am thinking, “How in the world can you have a fudgy pudding and cookies?” but then again you are Averie! This is great!

  71. These cookies were amazing! I made them with semi-sweet and dark chocolate chips (instead of chopped up dark chocolate) and they were so gooey and delicious! I shared with co-workers and they all requested the recipe which I happily provided them with. Thanks for this recipe!

  72. Ermagawd I have no words! These look amazing, Averie! Since I’m a chocoholic through and through, these cookies are everything I dream of and more. Love!

  73. You stick to your peanut butter cookies, I will DEVOUR every last crumb of these cookies!! Get in ma belly! I LOVE LOVE LOVE and need them fresh out of the oven with a big ol scoop of vanilla ice cream!! DROOOL!

  74. OMG! I just popped a warm one of these into my mouth…….Fabulous!!!!!!!’ I added a little instant coffee to the batter , and used dark chocolate M&Ms instead of the chocolate chunks, but wow, is all I have to say. I probably bake more of your recipes than from any other blog that I follow (and there are many). You just hit my sweet spot every time. Thank you so much.

    1. Thanks for trying them, Joan, and glad you love them! I use the instant coffee granules in almost all other choc cookies I make. Not sure why I didn’t with these but sounds like you remembered :) Good call! And so happy to hear that you make more of my recipes than any other blog you follow! Glad these hit the spot!!

  75. A couple of weeks ago I saw such cookies in the store and I bought them. They were extremely tasty. I am a great lover of chocolate, so this desert I really enjoyed! What about combination of white chocolate and cranberries?

  76. Quadruple chocolate! Now that is taking it to the next level Averie! Pudding cookies are so incredibly yummy and I’m so excited to be seeing your take on them :) Gorgeous!

  77. Chocolate Pudding are two of my most favorite words. Add the word cookies and I can’t be responsible for my actions. GREG

    1. As a good Southern boy, I can imagine you love your chocolate pudding :) These are like a big bowlful of soft fluffy pudding in cookie form!

  78. FOUR kinds of chocolate?!! You’re killing me here. Now I’m not the BIGGEST chocolate fan except for that time of the month so these cookies will come in VERY handy during that time in need :)

    1. How did I NOT know that about you & chocolate? Well that explains why you blog as much savory as you do :) Omg learn something new every day! But if you ever do want to make a choc cookie, these are the best I’ve ever made!

  79. Chocolate upon more chocolate, I’m sold. Plus I’m a firm believe that soft cookies are the way to go. Love this recipe Averie and the pudding mix trick. :)

  80. Hi,

    I made these today, but used margarine instead of butter. Margarine not only spreads less, it requires only 20 minutes to set up. I used a medium-sized ice cream scoop, which gave me 27 cookies. I had three rows of three per pan and they took only 10 minutes to bake. Perfect! So chocolatey! This recipe is definitely a new keeper for me. Thanks so much.

  81. Wow these look incredible! I’ve been meaning to venture into the cake mix cookies/pudding additions for a while, I think I might start with this recipe

  82. Get out! I’ve never made anything with pudding mix but I will certainly pick up a box just to bake these! Holy wow. Gooey, fudgy, chocolatey. Dying over here. Dying.

  83. I haven’t tried pudding cookies yet. Clearly, I need to get on it ASAP! These look so soft and gooey. Ahh, they’re calling my name. Pinned.

    1. Thanks for pinning & I pinned your dark choc pound cake again. It’s been ‘everywhere’ I turn the past few days. And the photos are just stunning! Mmmm!

  84. You are just playing off every chocolate instinct that has been tingling in my body since last week, when I started my Insanity routine. I am so stoked to get into the kitchen and blast some dancing tunes while making these–soft-baked has been my gospel recently, pinned!

  85. Averie, this has got to be one of my all-time favorite recipes I’ve seen on your blog!! As a humongous, self-proclaimed, out-of-control chocoholic, I would definitely inhale an entire plate of these like your daughter and her friends, even if I don’t still have a 7-year-old’s metabolism. Every extra mile of my run would be worth it! Totally pinning these! :)

    P.S. I love that pound-plus dark chocolate from TJ’s! My parents and I would go through an entire one in a week (give or take) while I was in high school. My guy hates chocolate though, especially dark, so I’ve had to stop buying it. At least they sell a mini version of it (a pack of 3 little bars) up by the check stands!

      1. You’re welcome! And yes, they’re my favorite place for regular dark chocolate. Always delicious!

  86. 4 different chocolates?!?! Yes, please! I want a few of these delicious cookies and a large glass of milk!

  87. I can’t believe how thick and puffy these cookies are, they look awesome! I don’t have a 7 year old’s metabolism but I’m sure I could inhale a plate of these as well. :)

  88. OMG I think these should be illegal – seriously!! I bet once you take one bite they’re more addictive than class A drugs lol!! Note to self … must try them :-)

  89. Averie, these pudding cookies take the cake for the fudgiest looking cookies I’ve seen. Look at all that chocolate! I bet they’d go wonderfully with a tall glass of chocolate milk. :) I’ve never made pudding cookies before and now you’re enticing me to try.

    7 years old! Skylar had a birthday recently, right? Happy Birthday to her!

    1. Yes she did and today is her party. I have single-handedly cooked for 30-40 people. Party starts in an hour :)

      And Sally I know you and I havent gotten on the pudding craze for reasons discussed, but I swear to you, it’s worth hopping on. Stellar results you cannot duplicate without it!

  90. Oh my goodness gracious. To have a 7-year-old metabolism would be fantastic because I literally think I could also eat every single one of these. Holy goodness, Averie, this are seriously fantastic. Huge, airy, packed with lots of chocolate. I can think of nothing else I want in a cookie. Pinned and making ASAP! Have a great weekend!

  91. You certainly do know how to title a post to get me to come running :) These look insane. Just insane.

  92. Anything with the title quadruple chocolate has to be over the top amazing.. These don’t disappoint! I love how thick they are! And those melty chunks of chocolate … yum. I think I need to borrow some metabolisms. If you will excuse me! :)

  93. I love the description of a “chocolate explosion” at the beginning. And the four types of chocolate! These are cookies that I think I need in my life.

  94. Anything with the name Quadruple chocolate in it has to be awesome. I did a quadruple chocolate cookie too a few months back but more chewy than fudgy. However I think there is never too much chocolate in a cookie! Wanting bad Averie!

  95. I’m trying to decide if there could ever be “too much” chocolate packed into a cookie for me. Hmmmm..nope, never…..not possible. Bring it on!! Now you’ve given me yet another recipe to think about for a Valentine’s day treat. These look incredible!

  96. these look absolutely fantastic and you are a cookie genius! i just had a quick question: i notice you always specify that the cookies should be formed into mounds before cooking. Would the chilling method not work as well if the dough was chilled in one large ball? Thanks and keep the awesome recipes coming :)

    1. If you chill the dough and it sets up pretty firm in the fridge, chiseling it out into balls at that point is much more difficult and the consistency changes; not advised, ever.

      1. so just to be clear, do you mean one should form the mounds and THEN chill them? That’s what I do and it seems to work out well. **and averie, you really know how to make ones mouth water! ;)

  97. Oh my… These cookies look absolutely delicious!! I’m drooling over my keyboard right now just looking at your pictures! I think I’m falling in love with these cookies… Ahhh, that melted chocolate looks so GOOD! Averie, you are the best! :)