Quadruple Chocolate Fudge Pudding Cookies
Feeling like an afternoon treat? These cookies are so delicious we suggest you give them a go! Post your photos on our Facebook page.
QUADRUPLE CHOCOLATE FUDGE PUDDING COOKIES
Yield: 18 medium cookies | Time: 10 mins (baking) 3+ hours (to chill mix)
Ingredients:3/4 cup unsalted butter, softened
3/4 cup light brown sugar
2 free range eggs
2 teaspoons vanilla extract
1 packet instant chocolate pudding mix
1/4 cup 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 Method:
Combine the butter, sugar, 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.
Preheat oven to 350F, line a baking sheet with butter or oil. Place dough mounds on baking sheet, spaced at least 2 inches apart 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.
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.
[Recipe and photos courtesy of Averie Cooks]