Whenever I search Pinterest and I see a picture of chubby, moist, yummy-looking cookies, even before I see the source site, I always think it's from Averie Cooks – and 99 percent of the time I'm right. I've come to think of it as her baking signature and it's always the kind of cookies I like best: thick, chewy, moist, and delicious. And I don't think I've ever gone wrong whenever I make one of her cookie recipes. I'm not wrong on this one either.
Pudding cookies, aka cookies with pudding mix in them, are almost always soft in texture and moist. Because this one is chocolate, you can add "fudgy" to the description as well. I thought this would pack more of a chocolate punch but it doesn't. Don't get me wrong, it's plenty chocolatey but it's not super, stop-your-molars-in-their-tracks chocolatey. That's not a bad thing because then you can eat more. Oh wait, that's just me.
For optimal taste and texture, let these cool almost completely to room temperature. If you eat them when they're too warm, you'll miss out on the fudgy texture and instead just get gooey mush. But if you really can't wait, just top it off with ice cream and eat like a decadent hot fudge sundae.
Quadruple chocolate soft fudgy pudding cookies
From Averie Cooks
3/4 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 4-ounce package chocolate instant pudding mix (not sugar-free or cook 'n serve)
1/4 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
Pinch salt, optional and to taste
1 cup semisweet chocolate chips
5 ounces bittersweet chocolate, chopped into chunks
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, and vanilla; beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Scrape down the sides of the bowl and add the pudding mix and cocoa powder; beat on low speed until just combined, about 1 minute.
3. Scrape down the sides of the bowl and add the flour, baking soda, and salt if using; beat on low speed until just combined, about 1 minute.
4. Add the chocolate chips and chocolate chunks. Beat on low speed until just combined, about 30 seconds. Reserve a handful of the chips and chunks to add to the last of the dough after you make into dough balls to make sure the chips are evenly distributed.
5. Using a large cookie scoop or a 1/4-cup measure, form dough into golf-ball-size dough balls. Place in refrigerator or freezer until thoroughly chilled, at least 2 hours.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and place dough balls on baking sheet, spaced at least 2 inches apart. Bake for 10 minutes or until edges have set and tops are just set. Do not over-bake. Cookies will firm up as they cool.