Soft-baked cookies mixed with chocolate pudding, cocoa powder, and loads of chocolate chips. These cookies are for the chocolate lover in you. Embrace your chocoholic.
Hello, chocolate lover. This post is for you.
For the deep chocolate lover in you.
I feel your love of the cacao bean and the process which turns a simple bean into silky disks, chips, and bars of semi-sweet, milk, or ultra-dark chocolate. So.Many.Commas. Somewhere the punctuation ‘po-po’ is shaking their heads.
Ah, chocolate…. Chocolate with its pleasure-releasing neurotransmitters. I often wonder whether the statement Al Pacino’s character made in The Devil’s Advocate was accurate: ‘Love?! Overrated. Biochemically no different than eating large quantities of chocolate.’
It’s the only line I remember of that movie, by the way. And that very line makes me yearn to fall in chocolate.
Let’s fall in chocolate.
Flow with me…
Last Friday while perusing the aisles of my local market I came across instant chocolate pudding. I added a box to my overfilled cart. No rhyme or reason. No real plans. I thought the box of chocolate pudding belonged there. Ordinarily this box of pudding will travel from cupboard to cupboard until, long expired, its contents would be discarded and the box would make its way through a recycling conveyor belt.
Not this time. I’m trying to reduce waste and whatnot. I am trying to live right.
I took to The Pinterest and typed ‘chocolate pudding cookies’ on the search bar and found a recipe.
And these cookies, adapted from Avery Cooks made the cut. I didn’t follow her recipe verbatim. I took some liberties: An equal amount of granulated and brown sugars, half the cocoa powder, more vanilla extract, and a combination of milk and semi-sweet chocolate chips. I baked them for 9 minutes. You know how I love my cookies under baked. Straight out of the oven the cookies are studded with a few more chocolate chips. Just ‘cause I love the way warm cookies soften chocolate chips to a silky brown liquid state. Look at it…. Just look at it…
One bite. That’s all it takes to confirm these cookies are the Shi-ET. The outside is slightly crisp, giving way to this soft explosion of very soft, very fudgy, almost melty chocolate cookie dough. There is a soft chocolate chip or three in every single bite, no matter how small that bite. Long after these cookies have cooled they remain soft. It’s the pudding action. I’m convinced of it.
These cookies are mounds of chocolate crack. So good you’ll sell your TV for another cookie. I’m not even kidding.
If you really dig chocolate, these Chocolate Lover’s Soft-Baked Chocolate Chip Pudding Cookies are for you.
Love is overrated.
Fall in chocolate instead.
AND! If you bake these cookies, tag them on social media using #MOBNYCTreats!
- Yield: 22
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Chocolate Lover’s Soft-Baked Chocolate Chip Pudding Cookies
- All-purpose flour - 2 cups, spooned then leveled
- Dutch processed cocoa powder - 2 tablespoons
- Baking soda - 1 teaspoon
- Salt - 1/8 teaspoon
- Unsalted butter, softened - ¾ cup (1 ½ sticks)
- Granulated sugar - ½ cup
- Light brown sugar, packed - ½ cup
- Eggs - 2 large
- Vanilla extract - 1 tablespoon
- Instant chocolate pudding Not sugar free or cook-n-serve (I used Hershey’s) - 1 package
- Semi-sweet chocolate chips - ¾ cup
- Milk chocolate chips - ¾ cup
- Extra chocolate chips for studding cookie dough
Preheat your oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper. Set aside.
In a medium bowl combine flour, cocoa powder, baking soda and salt. Whisk quickly to combine and set aside.
In a bowl of an electric mixer fitted with a paddle attachment over medium/high speed, mix the unsalted butter and sugars until light and fluffy, about 3 minutes. Add eggs one at a time beating well after each addition. Add in the vanilla extract, followed by the chocolate pudding mix and beat for a minute or so until combined. Stop and scrape the mixer to incorporate ingredients.
Turn the speed to low and add the flour mixture, mixing until just combined. Remove bowl from mixer and fold in the chocolate chips.
Wrap the bowl with plastic wrap and chill the dough for at least 30 minutes.
Using a medium sized cookie scoop, scoop spoonfuls of dough on the parchment lined cookie sheet, spacing them at least 2 inches apart. Place in the oven and bake cookies for 9-10 minutes.
Remove cookies from the oven and allow to cool for about 5 minutes, transfer the cookies to a wire rack, stud the surface with additional chocolate chips. Allow the cookies to cool completely.