Dark Chocolate Pudding Cookies
These Dark Chocolate Pudding Cookies are tasty and delicious! It’s amazing how the simple addition of a pudding amps ups the chocolate flavor and richness of a cookie recipe. My family became an instant fan of this chocolate cookie recipe.
When I spotted these splendid Chocolate Chocolate Chip Cookies in Megan Porta’s cookbook, Cookie Remix(affiliate link), I knew they were the perfect mid-week snack for my chocoholic family!
Why You Must Make
- If you’ve ever had chocolate chip pudding cookies made with a box of instant vanilla pudding, you know how wonderful they are!! You’ll love this chocolate version, too!
- They’re no more difficult to make than regular chocolate chip cookies. Just mix a small box of instant pudding into the dough.
- The addition of pudding makes these chocolate cookies super moist and tender.
Pudding mix added to cookies was a novel idea to me just a few years ago. A girlfriend from college raved about her chocolate chip cookies and revealed that instant vanilla pudding was the secret ingredient! Those cookies consistently elicited outstanding reviews from her friends and my family concurred. Coincidentally, Megan Porta, founder of Pip and Ebby, just released her first cookbook, Cookie Remix, and she featured a chocolate version! I zeroed in on her soft, chewy chocolate pudding cookies!
- Kitchen Staples – Flour, Baking Soda, Salt, Cocoa Powder
- Eggs – At room temperature for easier incorporation
- Salted Butter – At room temperature for easy incorporation
- Dark Brown Sugar – If you don’t have dark brown sugar, you can add a tablespoon of molasses to regular brown sugar for each cup needed (1½ tablespoons for the 1½ cups dark brown sugar called for). Mix well before using.
- Small box of Instant Chocolate Pudding Mix
- Real Vanilla Extract – Never use imitation vanilla
- Dark Chocolate Chips – I used semisweet chocolate chips
Tips for Making Pudding Cookies
- Use instant pudding, not Cook and Serve. The two types are not interchangeable.
- Line your baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix your dough with the paddle attachment of your stand mixer. This minimizes incorporating air into the dough, which makes for chewier cookies.
- Use a cookie disher to scoop out evenly sized cookies, then roll the dough balls between your palms to make them nice and round.
- As soon as they come out of the oven, you may want to press 3-4 more chocolate chips onto the surface. It gives your cookies a bakery-like appearance.
- Also, if any of your cookies are a bit misshapen, use your spatula to tap them into rounds. You must do this quickly while the cookies are still hot and pliable. Make sure to steady the baking sheet using a hot pad.
How to Make
More Chocolate Cookies:
- Hot Chocolate Cookies from Love from the Oven
- Layered Chocolate Chip Cookies
- Death by Chocolate Cookies
- Milky Way Chocolate Chip Cookies
- Killer Chocolate Chip Cookies
- Homemade Samoa Bars
- Ad Hoc Chocolate Chunk Cookies
- Triple Chocolate Fudge Cookies
- Cookies Recipes
- Chocolate Recipes
- 1 cup (2 sticks; 225 g) salted butter, softened
- 1 ½ cups (340 g) dark brown sugar
- 1 (3.9-oz [110-g) package instant chocolate pudding mix
- 2 large eggs
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ cup (28 g) unsweetened dark cocoa powder
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (6 g) salt
- 1 10-oz (280 g) package dark chocolate chips (plus extra to add to tops of cookies as they come out of the oven)
- Preheat the oven to 350°F (180°C) and line 3 baking sheets with parchment paper. Set aside
- Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown sugar, pudding mix, eggs, and vanilla and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
- Stir in the chocolate chips until just combined.
- Scoop out tablespoon-size (15-g) chunks of batter and form balls, using your hands. Place 1 inch (2.5 cm)apart on the prepared baking sheets.
- Bake in the preheated oven for 9 to 11 minutes, or until the centers of the cookies are cooked through.
- Remove from the oven, and let them cool for a few minutes to allow them to firm up, then transfer the cookies to a wire rack and let cool.
- Dark Chocolate Pudding Cookies recipe reprinted courtesy of Megan Porta and Page Street Publishing Co.
- I added about 3 chocolate chips to each warm cookie fresh out of the oven for presentation purposes.
- I like to use my spatula and reshape any misshapen cookies while they're hot.
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Serving Size:2 cookies
Amount Per Serving: Calories: 157Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 31mgCarbohydrates: 22gFiber: 2gSugar: 10gProtein: 3g
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