Ingredients: |
Ingredients: ¾ cup unsalted butter, softened (1½ sticks)
¾ cup light brown sugar, packed
¼ cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1 packet instant chocolate pudding mix, about 3.7 to 3.9 oz. (not sugar-free and not cook and serve)
¼ cup unsweetened natural cocoa powder
2 cups all-purpose flour
1 tsp. baking soda
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips
5 ounces dark chocolate, chopped (recipe suggests Trader Joes's 72% pound plus bar)
|
Directions: |
Directions:1. Use a stand mixer with a paddle attachment, combine the butter, sugars, eggs, and vanilla and beat on medium-high speed until creamed and well combined, about 4 minutes.
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, ¼ cup measure, 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 plastic wrap and refrigerate fro at last 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter and be more prone to spreading.
7. Preheat oven to 350º, line a baking sheet with parchment paper. Place dough mounds on baking sheet, spaced at least 2 inches apart.
8. Bake for about 10 minute, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't over bake which is easy to do with dark cookies. Cookies firm up as they cool.
9. Allow cookies to cool on baking sheet for about 10 minutes before serving. Let them cool on baking sheets, don't move to a rack. |
This recipe for Quadruple Chocolate Soft Fudgy Pudding Cookies is from