Fudgy Chocolate Pudding Cookies
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
10 mins
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Chill Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
17 cookies
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Calories
286 kcal
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Course
Baked Goods
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Cuisine
American
Fudgy Chocolate Pudding Cookies
Description
These cookies start by creaming softened butter with both brown and granulated sugars, then adding eggs and vanilla for moisture and flavor. The instant chocolate pudding mix and unsweetened cocoa powder are folded in to provide a moist, chocolate-dense base. Flour, baking soda, and optional salt create the structure. Semi-sweet chocolate chips and chopped dark chocolate are mixed into the dough for melty chocolate chunks throughout.
The dough is portioned into large mounds, slightly flattened, covered, and refrigerated for at least two hours to firm up the fat and prevent spreading during baking. Baking chilled dough results in cookies with a fudgy center and slightly crisp edges. These cookies store well at room temperature for up to a week or freeze for longer keeping.
Unbaked dough can be refrigerated for up to five days to bake fresh batches as needed. This approach helps maintain cookie texture and flavor over multiple baking occasions.
Ingredients
- ¾ cup butter softened (1 1/2 sticks, unsalted
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1 instant chocolate pudding mix about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’, packet
- ¼ cup unsweetened cocoa powder natural
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 1 cup chocolate chips semi-sweet
- 5 ounces dark chocolate chopped (I used Trader Joe’s 72% Pound Plus Bar)
Instructions
- 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).
- 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.
Notes
- Cookies keep fresh airtight at room temperature for up to one week or frozen for up to six months.
- Unbaked dough can be refrigerated up to five days to bake fresh batches later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17cookies
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 286kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 45mg | 15% |
| Sodium | 121mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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