Quadruple Chocolate Pudding Cookies Recipe

Name: Quadruple Chocolate Pudding Cookies
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 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 box of instant chocolate pudding mix {I used Hershey’s Special Dark}; ¼ cup unsweetened cocoa powder; ½ teaspoon coarse sea salt {I used 1 teaspoon and thought it was perfect but Hubs thought it was too salty}; 2/3 cup bittersweet chocolate chips

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 box of instant chocolate pudding mix {I used Hershey’s Special Dark}
¼ cup unsweetened cocoa powder
½ teaspoon coarse sea salt {I used 1 teaspoon and thought it was perfect but Hubs thought it was too salty}
2/3 cup bittersweet chocolate chips

PREP TIME 15m	COOK TIME 24m	TOTAL TIME 39m
YIELD 24 cookies

Instructions

Whisk together flour, baking powder, pudding mix, cocoa powder, and salt in a medium bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Beat on medium-high speed until light and fluffy.
Add the eggs and vanilla, beat to combine. {The mixture may look curdled at this point, which is fine.}
Reduce the mixer speed to low and slowly add the flour mixture in several additions, mixing just until combined after each addition. Stop several times to scrape down the sides of the bowl. I did 7 total additions.
With the mixer running, slowly pour in the melted chocolate; mix until combined. Stir in the chocolate chips.
Refrigerate 3 hours or overnight for the thickest, chewiest cookies. I baked several without chilling, because I am impatient, and they were still thick with a fabulous texture, but they improved greatly after some refrigeration.
Preheat oven to 350° and line two baking sheets with parchment paper.
Roll into balls approximately the size of ping-pong balls, place 2 inches apart on parchment lined cookie sheets, press down slightly to flatten top.
Bake 12 minutes in pre-heated oven. The tops should still be glossy in the middle. They won’t look “done”. Allow to cool 10 minutes on cookie sheet and then move to a wire rack to cool completely. The cookies will firm up as they cool. If you break one open while it is warm, it will be a mess. A delicious mess.