Dive into the world of decadence with our Double Chocolate Pudding Cookies, a perfect blend of rich cocoa and smooth chocolate pudding. Each bite offers a delightful crunch followed by a melt-in-your-mouth experience, making these cookies a must-try for all chocolate enthusiasts.
Not just a treat for the taste buds, these cookies are a joy to bake. The aroma of chocolate wafting through your kitchen will bring a smile to your face. Whether you’re a seasoned baker or trying your hand at baking for the first time, these cookies are sure to impress and satisfy your sweet cravings.
Decadent Pudding-Infused Chocolate Delights
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 package (3.4 oz) chocolate pudding mix (instant)
1 and 1/2 cups semisweet chocolate chips
Directions:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and chocolate pudding mix.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in semisweet chocolate chips until evenly distributed throughout the cookie dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are set. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Baking Time: 10-12 minutes | Total Time: 27 minutes
Yield: 24-30 cookies
Frequently Asked Questions (FAQs) about Double Chocolate Pudding Cookies
- Can I use a different type of chocolate chip? Yes, you can use any type of chocolate chips you prefer. Milk chocolate, dark chocolate, or even white chocolate chips can be used as a substitute for semisweet chocolate chips.
- Is it necessary to use unsalted butter? While unsalted butter is recommended for better control over the salt content in the recipe, you can use salted butter. If you do, consider reducing the additional salt in the recipe.
- Can I make these cookies gluten-free? Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the chocolate pudding mix and chocolate chips are also gluten-free.
- How do I store these cookies? Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
- Can I add nuts to the recipe? Absolutely! Feel free to add chopped nuts like walnuts or pecans for added texture and flavor.
- What if I don’t have chocolate pudding mix? The chocolate pudding mix adds moisture and flavor to the cookies. If you don’t have it, you can still make the cookies, but they might have a slightly different texture. There’s no direct substitute, but adding a bit more cocoa powder and sugar can help.
- Can I make the dough ahead of time? Yes, you can prepare the dough and keep it refrigerated for up to 3 days before baking. You can also freeze the dough for up to 2 months.
- Why did my cookies not spread out? If your cookies didn’t spread, it might be because the dough was too cold or the baking soda wasn’t active. Ensure your dough is at room temperature and your baking soda is fresh for the best results.
- Can I make these cookies vegan? To make these cookies vegan, use vegan butter, a plant-based egg substitute, and ensure that your chocolate chips and pudding mix are vegan.
- How do I know when the cookies are done baking? The cookies are done when the edges are set and slightly firm to the touch. They will continue to cook a bit on the baking sheet after you remove them from the oven.
