You can thank my roommate for suggesting that I bake these delicious cookies this week. They were super easy to make and just delicious. Make sure you have a glass of milk nearby!
This Week: Quadruple Chocolate Soft Fudgy Pudding Cookies (courtesy of Averie Cooks)
Ingredients:
- 3/4 cup unsalted butter, softened (1 ½ 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
- 1/4 cup unsweetened natural cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt, optional and to taste
- 1 cup semi-sweet chocolate chips
- 5 ounces dark chocolate, chopped
How to Make the Cookies:
1. Combine the butter, sugars, egg, and vanilla. Beat until creamed and well combined.
2. Add the pudding mix and cocoa. Beat on low speed until just combined, about one minute.
3. Add the flour, baking soda, and optional salt. Beat on low speed until just combined, about one minute.
4. Add the chocolate chips and chopped chocolate. Beat on low speed until just combined, about 30 seconds.
5. Roll into balls and flatten slightly.
6. Refrigerate for at least two hours. Do not bake with unchilled dough because cookies will bake too flat.
7. Preheat oven to 350 degrees Fahrenheit.
8. Place dough mounds on greased baking sheet, spaced at least two inches apart.
9. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and didn’t use a rack.
Final Product
Time Spent in Kitchen: 25 minutes, not including time the dough was chilling.
Rating: 9
I’m definitely a person that prefers chocolate chip cookies over chocolate, but these cookies were awesome. The next day they were a little hard, so I stuck them in the microwave for 30 seconds and they were perfect.
Peace, Love & Pinterest,
Katherine