I have been craving chocolate for a week, but we had a sudden surge in temperatures that killed any desire I had to bake. Finally, the temps today were nice and I assembled my ingredients to make these amazing looking cookies. FOUR kinds of chocolate? Oh yeah, I'm in. I doubled the recipe, cookies disappear fast around here and 17 didn't seem like a lot. I ended up using Hershey's Special Dark chips for the dark chocolate and I didn't chop them. I used a cookie scoop to keep them all uniform, and I flattened them with the glass after I pulled them from the oven.
So deliciously, chocolatey good. Both myself and my husband both think they'd be fantastic as an ice cream sandwich with some vanilla bean ice cream. Thank you so much to Averie for satisfying my chocolate craving!
* Exported from MasterCook *
Quadruple Chocolate Soft Fudgy Pudding Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 sticks butter -- softened
1 1/2 cup light brown sugar -- packed
1/2 cup granulated sugar
4 large eggs
1T+1t vanilla extract
2 pkgs instant chocolate pudding mix -- about 3.7 to 3.9 ounces
1/2 cup unsweetened natural cocoa powder (used Penzey's)
4 cups all-purpose flour
2 teaspoons baking soda
large pinch salt -- optional (I used it, kosher)
1 1/4 cups Hershey's Special Dark morsels (next time I'd use the whole bag)
12oz Nestle Semi Sweet Morsels
Cream together butter and sugars. Add eggs, and vanilla and mix on medium speed about 4 mins. Scrape down sides of the bowl to make sure that everything is well mixed. Add pudding mix and cocoa and beat together on low speed for about 1 minute, just to combine.
Scrape down sides of the bowl again. In a large bowl, combine flour, baking soda and large pinch salt. Add to pudding mixture slowly on low speed. Add chips, and beat on low about a minute to distribute them throughout the batter.
Scoop dough onto a parchment lined sheet with a large cookie scoop ( about 1/4c). I got 34 cookies. Cover and chill dough for about 2 hours.
Heat oven to 350º. Bake cookies 8 at a time on parchment lined sheets for about 10 mins. Flatten slightly with a glass when you remove them from the oven. Let cool on sheets 10 minutes, then move to wire rack to cool completely. Do not overbake!