Double Chocolate Pudding Cookies with Walnuts from Scratch

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Preheat the oven to 375°F (190°C).

In a bowl, combine 2.25 cups of all-purpose flour and 1 teaspoon of baking soda, whisking together.

In a stand mixer, add 8 ounces of softened unsalted butter, 1/4 cup of granulated sugar, and 3/4 cup of brown sugar.

Add 1 teaspoon of vanilla extract and 4 ounces of instant chocolate pudding mix to the mixer.

Mix the ingredients slowly to combine, avoiding a mess with the pudding mix.

Add 2 large eggs one at a time, mixing well between each addition.

Gradually add the flour mixture to the wet ingredients, starting on low speed to prevent flour from flying everywhere.

Scrape down the sides of the bowl to ensure everything is mixed evenly.

Switch to mixing by hand to incorporate the remaining flour mixture, as the batter is thick and stiff.

Add 12 ounces of semi-sweet chocolate chips to the batter and stir gently to combine.

Optionally, add 1 cup of chopped walnuts and mix by hand to avoid breaking the chocolate chips.

Use a tablespoon-sized cookie scoop to portion out the dough onto an ungreased cookie sheet, fitting about a dozen cookies per sheet.

Bake in the preheated oven for 8-10 minutes, checking for doneness at 8 minutes.

Remove cookies from the oven and transfer them to a cooling rack immediately to prevent overcooking on the bottom.

Let the cookies cool for 7-10 minutes before tasting.

Cooking Techniques

Equipment Needed

Allergens