Baking, Living in Sugar

Double Chocolate Cookies

Hello and happy Friday! or should I say Fri-yay? I’m excited to head into the weekend and what a better way to kick it off then with a batch of these delicious cookies.  These cookies are a guaranteed crowd pleaser with a surprising twist!

finished product

 

Ingredients:

  • 1 Cup (2 sticks) Unsalted butter; room temperature
  • 3/4 cups Brown Sugar
  • 1/4 cup white sugar
  • 2 Eggs
  • 2 1/4 cups All Purpose Flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 package (3.4 oz box) Chocolate pudding mix
  • 2 cups chocolate chips

Ingredients

 

To start, pre-heat your oven to 350ºF. With a mixer, stand or hand mixer — it doesn’t matter, combine butter with both sugars and mix until pale & fluffy.

 

When the butter and sugar are well combined, add the eggs one at a time, mixing until combined & follow with vanilla extract.

In a separate bowl, combine flour, salt, and baking soda and slowly on low speed (unless you want to wear it) add the dry ingredients to wet, mixing just to combine.

add pudding

Next, add the packet of chocolate pudding mix & combine (** Tip: make sure you are buying the 3.4 oz packet of chocolate pudding mix, it should be right on the box)

Finally, stir in chocolate chips (you can change this up too if you want something other than chocolate. I used semisweet chips here, but you could always use dark, milk, or white chocolate — the skies the limit!).

add chocolate

Place 1 to 2 tbls of dough on a greased cookie sheet about 2″ apart (you can also use parchment paper instead of greasing the pan.) I use an ice-cream scoop to make uniform cookies, but you can use a spoon or a tablespoon as well.

Fun Fact: If you grease your pans, your cookies will come out slightly flatter. Using parchment paper will allow your cookies to rise slightly due to the friction created between the batter and the parchment paper.

Bake your cookies for 10-12 minutes for soft cookies, a bit longer if you like crispy cookies. Yield: 24-36 (depending on size of cookie)

Remove your cookies from the oven, and cool on the pan for about 5 minutes. Then transfer them to a cooling rack and cool completely. Store in a airtight container at room temperature for up to 3 days.

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Question of the Day: What’s your favorite cookie?

See ya next time!

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