Turn away if you're not a chocoholic because these double chocolate fudge cookies are not for the faint of heart. Packed to the brim with chocolate chips and a fudge-y dense cookie, it's an indulgent cookie recipe you won't want to miss!
- 1 cup unsalted butter (2 sticks)
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 packet Hershey's Instant Chocolate pudding
- 1/3 cup unsweetened cocoa powder
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 cups mini chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with a Silpat (affiliate link) or parchment paper.
Combine butter, sugars, eggs, and vanilla extract in the bowl of a stand mixer (affiliate link) with the whisk attachemnt. Beat on medium speed until just blended, about 2-3 minutes.
Add pudding mix and cocoa powder and mix another minute, scraping the sides as needed.
Add flour and baking soda and again mix for one minutes or until just blended, about 1 minute, scraping the sides as needed.
Remove bowl from stand and fold in chocolate chips with a spatula. Batter will be very thick.
Roll batter by hand into balls (1/2 cup size for large cookies, 1/4 cup for small) and place on prepared baking pan. Bake 8 minutes for small, 10 minutes for large cookies, or until edges are set and middle still looks undercooked.
Allow to cool on pan ten minutes before removing to cooling rack, cookies are very soft until they cool.
Keep in an airtight container up to one week or freeze up to 4 months.
Do not soften butter more than 5 minutes ahead of time or cookies will turn out runny. If butter is softened refrigerate dough at least two hours before baking.
Keywords: fudge cookie