Chocolate Pudding Cookies

5 from 6 votes

Soft, gooey cookies with four types of chocolate make the most delicious chocolate pudding cookies. Chocolate lovers won't be able to get enough of the fudgy chocolate cookie and pools of melted chocolate on top.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: chocolate, chocolate chunks, pudding

Servings: cookies

Author: Molly Thompson

Equipment

Stand Mixer or Electric Mixer
Large Baking Sheets
Parchment Paper or Silicone Baking Mat

Ingredients

2 cups all-purpose flour (gluten-free 1:1 flour if needed) spooned and leveled
1/4 cup natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature
3/4 cup brown sugar packed
1/4 cup granulated sugar
3.4 ounce package instant chocolate pudding mix
2 large eggs at room temperature
1 teaspoon vanilla extract
1 Tablespoon milk or non-dairy milk
1 cup semi-sweet chocolate chips plus more for topping
5 ounces chopped dark, milk or semi-sweet chocolate plus more for topping

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside.
Using a stand mixer fitted with the paddle attachment or a separate large mixing bowl with an electric mixer, cream the butter and sugars on high speed until light and creamy, 2-3 minutes. Do not skip this step. Add the chocolate pudding mix, vanilla, milk, and eggs, and beat on high for another 1-2 minutes 2-3, until the mixture is light and fluffy.
Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low to start so the flour doesn't get everywhere. Turn the mixer up to high speed and mix until combined. Add the rest of the dry ingredients and repeat until the dough is just combined. The cookie batter will be slightly sticky.
Pour the chocolate chips and chocolate chunks into the dough and mix on low speed until they're incorporated. If you have time, you can chill the dough for 1-2 hours, or up to 3 days, but it isn't necessary.
Use a very large cookie scoop, or 1/4 cup measuring cup to scoop the dough out and drop it on the prepared baking sheets. Roll the dough into balls, or tall cone shapes for extra thick cookies. Your hands will have chocolate on them, so coat them in bit of cocoa powder to help this or just wash them after you roll out all of the dough.
Arrange the cookie dough 3 inches apart on the cookie sheets and bake in the preheated oven for for 9-11 minutes, or until they're just set on the edges and top. Allow the baked cookies to cool on the baking sheet for 5 minutes then transfer them to a cooling rack to cool completely.

Video

Notes

Room temperature butter: Set the butter out for 1-2 hours before baking. It should still feel cool to the touch (about 60°F) and leave a small indent when you press your finger into it.

Gluten-free: use 1:1 gluten-free flour (like Bob's Red Mill).

Dairy-free: use quality vegan butter (we like Myokos) and dairy-free chocolate (Enjoy Life or Hu Kitchen are great brands).

Storage: Baked cookies remain fresh at room temperature in an airtight container for up to 3 days or up to 5 days in the fridge. Baked cookies freeze well for up to 3 months. Thaw overnight in the fridge before eating.

Freeze cookie dough: scoop the dough out and place it on a parchment-lined baking sheet. Freeze the dough for 20-30 minutes, until solid, then transfer the dough to a plastic bag or airtight container and store for up to 3 months. Thaw the dough in the fridge overnight or bake right from frozen. Add an extra 1-2 minutes of bake time.

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