Quadruple Chocolate Soft Fudgy Pudding Cookies

I am fairly certain the day I first tried pudding cookies (and subsequently experienced the sheer bliss that comes from their consumption) falls under the category of a life-changing event for me. Most people save that category for major life milestones, but for me, discovering pudding cookies fits the bill.

Basically, I know I will be making variations of pudding cookies for the rest of my life. I've used the basic recipe a few times, and now these chocolate cookies took things to a whole new level. The cookie game has been changed forever.

Pros to pudding cookies:

• People unanimously rave about them.
• They are simple to throw together.
• They seem to stay good much longer than your average dessert.
• There are as many variations as there are types of pudding mix (and then countless more). 
• You will make friends if you bring them anywhere.
• Your confidence in your baking skills will immediately rise for having made such delicious cookies.
• Etc.

My boyfriend put these in the freezer (why, I do not know) and somehow they were still chewy without being thawed at all. It was kind of like how the cookies on the outside of an ice cream sandwich always stay soft. Amazing. The chocolate variation that Averie came up with is top notch. It's a chocoholic's dream--not one, but FOUR types of chocolate. If you don't like chocolate, I guess these wouldn't be up your alley, but for all the normal people out there you will love these. Averie has made a lot of other variations as well, so if your interest has been piqued, make sure to check out her blog for pudding cookies galore.

Enjoy!

Quadruple Chocolate Soft Fudgy Pudding Cookies
Recipe from Averie Cooks

Ingredients:

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not 'cook & serve')
1/4 cup unsweetened natural cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips
5 ounces dark chocolate, chopped (I used Trader Joe's 72% Pound Plus Bar)

Directions:

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
4. Stop, scrape down the sides of the bowl, and add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 17 equal-sized mounds of dough. Roll into balls, and flatten slightly.
6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (Averie bakes 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.