Triple Chocolate Chip Pudding Cookies
This Chocolate Chip Pudding Cookies recipe calls for mostly simple pantry ingredients, and produces a thick, soft, fudgy, and over-the-top chocolate cookie! These Triple Chocolate Chip Pudding Cookies are such an easy and fast way to get a mega chocolate fix!
Servings 36 cookies
Ingredients
- 1 cup butter softened
- 1 cup packed brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 3.4 oz. box instant chocolate pudding mix just the dry mix
- 2 tbsp. cocoa powder
- 1 tsp. baking soda
- 2 cups assorted chocolate chips + additional for pressing into cookies right out of the oven, if desired I used 2/3 cup semi-sweet, 2/3 cup milk chocolate, and 2/3 cup dark chocolate chips
Instructions
- In a large mixing bowl, beat butter and brown sugar until creamy.
- Add eggs and vanilla, beating until combined.
- In a medium bowl, whisk together flour, dry pudding mix, cocoa powder, and baking soda.
- Add dry ingredients to the mixing bowl, and beat until just combined. Do not overmix because it results in tough cookies! Beat until only just blended together. Dough will be very thick.
- Stir in chocolate chips.
- Line cookie sheets with parchment paper or silicone baking mats. If neither are on hand, lightly grease the cookie sheets.
- Drop dough by rounded tablespoonfuls about two inches apart. If you have a cookie scoop available, I love that it produces very uniform, consistent, round cookies.
- Bake at 350 degrees for 10-12 minutes or until edges of cookies are lightly browned, and the centers appear mostly set. Lightly tapping the center of a cookie, it should feel mostly set, and not gooey.
- Remove from heat, and cool for 2-3 minutes on baking sheets before removing to a wire rack. Cookies are very soft and fragile straight from the oven -- cool on cookie sheets before transferring.
- If desired, press a few additional chocolate chips into the tops of cookies while cooling on the cookie sheets. This is mainly for looks!
- Allow to cool and set completely on wire racks.
- Store in a tightly-sealed container in a cool, dry place for up to a week.
Notes
Cookies freeze beautifully for 3-4 months. My favorite way to store cookies in the freezer is by carefully stacking them (once completely cooled and set) in vertical stacks of 3-4 cookies in a gallon-sized ziploc bag. Then I wrap the bag in two layers of foil, and mark the name of the recipe and the date on top of the foil with a Sharpie!