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Quadruple Chocolate Soft Fudgy Pudding Cookies

Quadruple Chocolate Soft Fudgy Pudding Cookies Categories: Desserts
Nb persons: 0
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    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.

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.

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.

Nutrition analysis per serving (17 servings)
Calories 307, Total Fat 16g, Saturated Fat 10g, Trans Fat 0g, Total Carbohydrates 38g, Fiber 2g, Sugar 24g, Protein 4g, Sodium 99mg
Recipe from Averie Cooks.

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