Description
These Double Chocolate Cookies are rich, fudgy, and loaded with chocolate chips for an indulgent treat. Made with cocoa powder and instant devil's food pudding mix, these cookies have a moist, chewy texture and a shiny, appealing appearance. Perfect for chocolate lovers seeking a decadent dessert that is quick and easy to make.
Ingredients
Wet Ingredients
- 2 Cups Butter (unsalted and softened, 4 sticks)
- 4 Eggs (large)
- 1 ½ Cups Sugar
- 2 Cups Brown Sugar
- 2 teaspoons Vanilla Extract
Dry Ingredients
- 5 Cups Flour
- 2 teaspoons Salt
- 2 teaspoons Baking Soda
- ½ Cup Cocoa Powder
- 1 Box Instant Devil’s Food Pudding Mix (5.1 oz.)
Add-ins
- 3 Cups Chocolate Chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cookies.
- Mix Wet Ingredients: In a large bowl, combine the softened butter, eggs, granulated sugar, brown sugar, and vanilla extract. Mix thoroughly until the ingredients are evenly combined and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking soda, cocoa powder, and instant devil’s food pudding mix to ensure an even distribution of the dry ingredients.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the large bowl containing the wet ingredients. Mix slowly and thoroughly until a uniform dough forms.
- Add Chocolate Chips: Slowly fold in the chocolate chips to evenly distribute them throughout the cookie dough. Scoop the dough into ¼ cup portions or smaller, then roll each into balls to create a shiny, smooth coating.
- Prepare Baking Sheet: Place the cookie dough balls onto a greased baking sheet, spacing them adequately to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes until the cookies are set but still soft. Remove from oven and allow to cool slightly before transferring to a wire rack.
Notes
- Using instant Devil’s Food pudding mix adds moisture and a richer chocolate flavor, making these cookies exceptionally chewy.
- If you prefer smaller cookies, scoop less than ¼ cup dough per ball for bite-sized treats.
- Make sure the butter is softened to room temperature to ensure easier mixing and better texture.
- For a more intense chocolate flavor, you can substitute semi-sweet chocolate chips with dark chocolate chips.
- Cookies continue to firm up as they cool, so do not overbake to maintain a soft center.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
