One of my favorite chocolate chip cookie recipes is the one that uses vanilla instant pudding in the recipe. Today I tried that same recipe with chocolate instant pudding and an addition of unsweetened cocoa to intensify the chocolate a bit. These were a HUGE hit! Chocolate overload! While these were baking, it was a bit difficult to tell when they were done because you couldn't see the edges turn light brown. I had to lightly feel the edges to see if they were set. I experimented a bit. When the edges were fully set, the cookies were wonderful with a cakey sort of texture. When the edges were only slightly firm, the cookies were more fudgy on the inside. That's how I liked them best. But both textures were great. This is a super easy recipe. The dough is nice and soft and scoops out nicely with a metal scooper. I bet these would be good with mint chocolate chips as well.
Chocolate Chocolate Chip Pudding Cookies
4 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant chocolate pudding mix
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, cocoa powder and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes in the preheated oven.