Triple chocolate, chocolate chip cookies are loaded with butter, sugar, chocolate pudding, semi-sweet and bittersweet chocolate chips. They are crunchy on the outside and buttery soft, chewy on the inside. If you store them in a tight container, they will surprise you and stay moist and chewy for days! It’s the perfect triple chocolate-chocolate chip cookie!
Chewy Triple Chocolate Chip Pudding Cookies
- 11 Tbsp. butter, softened to room temperature
- 3/4 cup dark brown sugar, packed
- 1/4 cup white sugar
- 2 eggs, at room temperature
- 1 tsp. vanilla extract
- 1 (3.8 oz) package instant devil’s food pudding mix
- 1 tsp. baking soda
- 2 +1/4 cups all-purpose flour
- 1 cup mini semi-sweet chocolate chips
- 1 cup bittersweet chocolate chips ( 60% cacao, Ghirardelli)
Preheat oven to 350 degrees.
In a large bowl or stand mixer, cream butter and sugars. Add the eggs and vanilla and beat until creamy and smooth. Add and beat in the chocolate pudding mix until light and fluffy, about 1 minute. Add baking soda and beat until well combined.
Slowly add the flour and beat to incorporate well.
Last, add in both chocolate chips and stir well to mix them throughout the dough.
Place cookies on a silicone baking mat, or parchment paper lined baking sheet. You can drop them by tablespoons full or use a medium cookie scoop for uniform cookies and bake for about 10 to 11 minutes, depending on your oven.
Allow cookies to cool on the baking sheet for 3 minutes before removing.
Baked cookies freeze well, as does the cookie dough.
Yields: 4 dozen medium-sized cookie
Recipe adapted from: Savoring Time in the Kitchen