Ingredients: |
Ingredients: ¾ cup salted butter, softened
¾ cup light brown sugar, packed
¼ cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 (3.9 oz) package instant chocolate pudding mix (not sugar-free or Cook & Serve)
¼ cup Hershey's Special Dark cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1 cup semi-sweet chocolate chips
5 ounces dark chocolate chunks or chips
|
Directions: |
Directions:Preheat oven to 350º.
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, and vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, add the dry pudding mix and cocoa powder, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, add the flour and baking soda, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, add the semi-sweet chocolate chips and dark chocolate chunks, and beat on low speed until just combined, about 30 seconds.
Scoop dough into balls of about 2 tablespoons each and flatten slightly.
Line a baking sheet with parchment paper, and bake for about 10 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don’t overbake, which is easy to do with dark cookies. Cookies will firm up as they cool.
Allow cookies to cool on baking sheet for a few minutes before moving to a cooling rack. |
This recipe for Quadruple Chocolate Cookies is from