You just can never have too much chocolate, am I right?
I saw the original recipe for these from Averie Cooks on Pinterest and knew I needed to try them. I made a couple swaps to make them a little bit healthier, but they are still the best thick and chewy double chocolate cookie.
These cookies are different than any other chocolate cookie I’ve made. They are soft but dense-in-a-good-way, whereas most cookies I make are thinner and fudgier, with more of that slightly undercooked awesomeness. The texture of these remind me of those Chewy Chips Ahoy cookies — slightly chewy, thick and still fudgy.
I didn’t change this recipe much at all when I made them. I did do 50% whole wheat flour, which some people might swear against but I swap out white flour for whole wheat in pretty much everything I make. I’m open to any swap that makes me feel less guilty about eating half a dozen cookies fresh from the oven before lunch. You can see the whole wheat flour in the cookies, so if you’re not into that kind of thing, feel free to use all purpose flour.
When I made my dough, it was thick. Thicker than I would normally want for a cookie dough, so I was a bit nervous. I decided to roll with it anyway and give it a shot. I chilled my dough for almost 24 hours, and when I took it out it was pretty firm. If I hadn’t flattened my cookies slightly they would have baked into triple chocolate golf balls — the original recipe does call for the dough balls to be flattened slightly. The end results were amazing nonetheless.
My cookies were slightly smaller and I got about 30 out of one recipe. I didn’t have any chocolate chunks or any chocolate to chop up (you don’t have to tell me what a shame that is — I hang my head in shame), so my cookies were merely triple chocolate. The original recipe calls for additional chocolate chunks, making the grand total four kinds of chocolate, hence the name Quadruple Chocolate Soft Fudgy Pudding Cookies. Be sure to have a tall glass of cold milk ready when you pull these out of the oven because I doubt you’ll be able to resist.
Triple Chocolate Pudding Cookies
written by Ashley Fehr
Ingredients
- 3/4 cup unsalted butter, softened (1 ½ sticks)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 package instant chocolate pudding mix, not sugar-free and not cook & serve
- 1/4 cup cocoa powder
- 1 cups all-purpose flour
- 1 cup whole wheat flour, or feel free to use all white
- 1 teaspoon baking soda
- pinch salt
- 1 cup chocolate chips
- 1/2 cup chocolate chunks, optional
Instructions
- To the bowl of a stand mixer add the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined.
- Scrape down the sides of the bowl and add the pudding mix, cocoa, and beat on low speed until just combined.
- Scrape down the sides of the bowl again, and add the flour, baking soda, optional salt, and beat on low speed until just combined.
- Scrape down the sides of the bowl, and add the chocolate chips (and chocolate chunks if using) and beat on low speed until evenly distributed.
- Refrigerate cookie dough at least 2 hours or up to a few days (Note: You may do this before or after rolling cookies).
- Preheat oven to 350 degrees F.
- Roll into balls, and flatten slightly. Place cookies on a large baking sheet lined with parchment or sprayed with cooking spray.
- Bake for about 10 minutes, or until edges have set and tops are just set, even if they don’t look quite done yet. Don’t overbake!
- Let cookies cool before serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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