Bready or Not: Loaded Chocolate Chip Pudding Cookies

Hey, it’s been a few weeks since I featured chocolate, so let’s indulge hardcore with some Loaded Chocolate Chip Pudding Cookies.

There are a lot of similar pudding-based chocolate chip cookie recipes on food blogs. Some use terms like double, triple, or quadruple chocolate. Me, I’m calling them LOADED.

Use whatever chocolate you want. Mix ‘n match chocolate chips. Chop up some holiday candy bars. Throw in two cup’s worth, and these cookies will be good to go. In your mouth.

I’ve used pudding mix in other cookies and cakes before, with reason. It creates tender, delicious dough that also keeps well. In this case, it makes fat chocolate cookies. You’ll want to squish the dough balls, because they won’t spread much when they bake.

The result is a cookie that will make chocoholics flail in delight. These things are thick, luscious, and, well, loaded with chocolate.

Print Recipe

Bready or Not: Loaded Chocolate Chip Pudding Cookies

Load these thick cookies with whatever kinds of chocolate you want! The pudding mix causes them to bake up plump and luscious, so be sure to flatten the dough balls as you place them on the sheet. They won't spread much.

Course: Dessert, Snack

Keyword: chocolate, cookies

Author: Beth Cato

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup Dutch-process cocoa powder sifted
• 1 teaspoon baking soda
• 3/4 cup unsalted butter softened
• 3/4 cup brown sugar packed
• 1/4 cup white sugar
• 3.9 ounce instant chocolate pudding 1 box, NOT Cook N' Serve or Sugar-Free
• 2 eggs room temperature
• 2 teaspoons vanilla extract
• 2 cups chocolate chips or chopped chocolate bars, any kind

Instructions

• In a bowl, mix together the flour, cocoa powder, and baking soda.
• In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Add the pudding mix powder.
• Beat in the eggs and vanilla extract. Slowly add the dry ingredients into the wet until just combined. Fold in the chocolate.
• Wrap the dough in plastic wrap and tuck into the fridge to chill for several hours or overnight.
• Preheat oven at 350-degrees. Use a tablespoon scoop to dollop the dough onto a cookie sheet. The cookies won’t spread much, so flatten them a bit. Bake for 9-12 minutes, or until the cookies are set. Let them settle on the cookie sheet for a few minutes and then transfer to a rack to completely cool.
• OM NOM NOM!