Double Chocolate Chip Pudding Cookies

Double Chocolate Chip Pudding Cookies - made dough February 2, 2020 from Sugar and Soul

You might be seeing more cookie recipes coming up as that's what I've been baking a lot for the care packages I'm sending to deployed military service members as part of the Angel Baker team of Soldiers Angels. 

Now that I got a food vacuum sealer for Christmas, I've been making more and more cookies to put in the care packages since vacuum sealing will keep them fresh for the longer mailing time. For the two packages I planned on sending, I wanted to do a chocolate chip cookie palooza and did some of my tried and true favorites like Thick Chocolate Chip Cookies and Alton Brown's Chocolate Chip Cookies.

But I also tried out a new recipe for double chocolate chip cookies. It had the addition of chocolate pudding mix and past experience says that helps keep the cookies moist and fudgy.

This didn't disappoint. It doesn't spread much as I mounded up the cookie dough and froze them first then baked from frozen dough.

And as I always say, don't overbake. It's hard to tell when dark chocolate cookies are done so you do have to time these or keep checking them. They'll be done when the outside doesn't look raw anymore. Don't wait for dry fissures or cracks to appear in the middle. You might be past the fudgy stage by then. The cookies will continue to cool on the hot baking sheet and the chocolate will set when it cools. Be sure to cool completely so you can enjoy that moist, fudgy texture properly. 

3/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup butter
1 3.4-ounce chocolate pudding mix
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chips (I used all milk chocolate)
1 cup milk chocolate chips

1. Cream together butter and both sugars until combined and fluffy. Add pudding mix, eggs, egg yolk and vanilla. Mix until combined.
2. In a separate bowl, whisk together flour, cocoa powder, baking soda and salt. Add in thirds to butter mixture and mix after each addition until just combined. Do not overmix. Fold in chocolate chips.
3. Portion dough into golf-ball size dough balls, cover and chill for several hours or overnight.
4. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Evenly space dough balls about 2 inches apart. Bake 10-12 minutes or until edges are set and middles no longer look raw. Do not overbake.
5. Remove from heat and let cool for several minutes before transferring cookies to wire rack to cool completely.