Chocolate Pudding Cookies
Soft, thick chocolate pudding cookies packed with melted chocolate, cocoa powder, and chocolate chips. Chewy centers and rich chocolate flavor in every bite.
Servings: 24 cookies
Ingredients
- 4 ounces semi-sweet chocolate melted and cooled
- 1 cup unsalted butter softened
- 1 cup light brown sugar lightly packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3.5 oz instant chocolate pudding mix Hershey's Special Dark recommended
- ¼ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- ⅔ cup bittersweet chocolate chips
Instructions
- Whisk together flour, baking powder, pudding mix, cocoa powder, and salt in a medium bowl. Set aside.
- Beat butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Add eggs and vanilla and beat to combine. The mixture may look curdled at this point, which is normal.
- Reduce speed to low and add the flour mixture in several additions, mixing just until combined after each addition and scraping down the bowl as needed.
- With the mixer running on low, slowly pour in the melted chocolate and mix until combined. Stir in the chocolate chips.
- Cover and refrigerate the dough for at least 3 hours or overnight.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Roll dough into balls approximately the size of ping-pong balls and place 2 inches apart on the prepared sheets. Press down slightly to flatten the tops.
- Bake for 12 minutes. The tops should still look glossy in the center — they will not look fully done. Cool on the baking sheet for 10 minutes, then transfer to a wire rack. The cookies firm up as they cool.
Notes
Chilling: Refrigerate the dough for at least 3 hours; overnight produces noticeably thicker and chewier cookies with better flavor.
Doneness: Pull the cookies when the tops are still glossy in the center. They will look underdone — that is correct. They finish setting as they cool on the pan.
Freezing dough: Roll chilled dough into balls and freeze in a zip-top bag for up to 3 months. Bake straight from frozen and add approximately 3 minutes to the bake time.
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
Doneness: Pull the cookies when the tops are still glossy in the center. They will look underdone — that is correct. They finish setting as they cool on the pan.
Freezing dough: Roll chilled dough into balls and freeze in a zip-top bag for up to 3 months. Bake straight from frozen and add approximately 3 minutes to the bake time.
Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 220kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 141mg | Potassium: 114mg | Fiber: 1g | Sugar: 15g | Vitamin A: 262IU | Vitamin C: 0.02mg | Calcium: 43mg | Iron: 1mg