Quadruple Chocolate Soft Fudgy Pudding Cookies

STOP what you are doing and go and buy the ingredients to make these cookies right now!!! (Except if you are on a diet then DO NOT make these cookie….. they will ruin you for sure!)
Seriously, these cookies are a little taste of (chocolate) heaven on earth! Four different types of  chocolate in them and a cookie that bakes up bakery style soft and fluffy! I have made these cookies several times and they never last long!
I took the pictures for this post several months ago when we were still living at our apartment…but then life got busy and I didn’t get around to posting them. But today, I am determined to get this post out because the world needs to learn about these cookies!!!!! Enjoy!


Yield: about 17 med/large cookies
Prep Time: 15 minutes
Cook Time: about 10 minutes
Total Time: 3+ hours, for dough chilling
3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’)
1/4 cup unsweetened natural cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips
5 ounces dark chocolate, chopped (I used a Ghiradelli 60% cocao Bar)
1.      Combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
*My pictures reflect a double batch! (These cookies are too good for just a single batch)*
Step 1a. Get a cute little helper to help you mix!
2.      Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute.

3.      Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
4.      Stop, scrape down the sides of the bowl, and add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.

5.      Using a large cookie scoop or your hands form approximately 17 equal-sized mounds of dough. Roll into balls, and flatten slightly.
6.      Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
* Note: I don’t quite follow the directions at this point. I do chill the dough, but I chill it all in the bowl instead of rolling it into balls first and then trying to find trays or containers large enough for them all to sit in while in the fridge. Ain’t nobody got time for that! And my cookies still turn out great! *
7.      Preheat oven to 350F,  spray a baking sheet with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 10 minutes. Don’t overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
8.      Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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