Death by Chocolate Pudding Cookies (Our Viral Chocolate Chip Pudding Cookies with MORE CHOCOLATE!)

Measure out 2 cups of all-purpose flour or one-to-one gluten-free flour if needed.

Whisk together the flour, 1/4 cup of natural cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt, then set aside.

In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, cream 1 cup (2 sticks) of unsalted butter with 3/4 cup of packed brown sugar and 1/4 cup of granulated sugar on high speed for 2 to 3 minutes until light and creamy.

Add 1 (3.4 ounce) package of instant chocolate pudding mix, 1 teaspoon of vanilla, 1 tablespoon of milk, and 2 room temperature eggs to the butter mixture and beat on high for 1 to 2 minutes until light and fluffy.

Slowly add half of the dry ingredients to the wet ingredients on low speed to avoid flour flying everywhere, then increase to high speed and mix until combined.

Add the rest of the dry ingredients and repeat until the dough is just combined; it will be slightly sticky.

Pour in the chocolate chips and chocolate chunks and mix on low speed until incorporated.

If desired, chill the dough for 1 to 2 hours or up to 3 days, but this step is not necessary.

Use a large cookie scoop or 1/4 cup measuring cup to scoop the dough and drop it onto prepared baking sheets, rolling the dough into balls or tall cone shapes.

Arrange the cookie dough 3 inches apart on a parchment lined baking sheet and bake in a preheated oven for 9 to 11 minutes or until just set on the edges and the top.

Allow the baked cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Equipment Needed

Spice Level:

Dietary

Allergens