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.
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.
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.
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 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.
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
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.
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)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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