Skip to main content
Double Chocolate Chip Cookies
Cookies

Double Chocolate Chip Cookies

By April 9, 2021December 27th, 2022No Comments

Double Chocolate Chip Cookies

Double chocolate chip cookies are soft and chewy and are made with instant chocolate pudding for extra chocolate flavor.
Make in advance
The cookie dough can be made up to 1 month in advance and stored in the freezer until ready to use.
Glass bowl of all ingredients mixed together for the double chocolate chip cookie dough

All of the ingredients are added to one bowl for easy clean up. There is no separate sifting of dry ingredients required.

Balls of double chocolate chip cookie dough in rows on a parchment paper lined baking sheet

Rolling the dough into balls prior to baking makes each cookie bake up perfectly round.

Slightly flattened balls of double chocolate chip cookie dough on a baking sheet with extra chocolate chips placed on top

The tops of the dough should be flattened slightly for even baking. Prior to going into the oven, a few extra chocolate chips can be added on top for awesome looking cookies.

Close up image of double chocolate chip cookies on a cooling rack

The instant chocolate pudding powder keeps these cookies soft for days and adds an extra punch of chocolate flavor.

One double chocolate chip cookie leaning against a stack of cookies on a white plate
The busy bee blog logo icon

Welcome to Busy Life Baking!

Here you will find recipes with simple ingredients and time conscious directions so you can make baking a part of your busy life!

Read More >>

Find more recipes:

Double Chocolate Chip Cookies
Pin
Print

Double Chocolate Chip Cookies

Yield

16

cookies
Prep time

15

minutes
Cook time

12

minutes
Total time

35

minutes

Soft and chewy chocolate cookies with instant chocolate pudding for even more chocolate flavor.

Ingredients

  • 1/2 cup (8 tablespoons) butter, softened

  • 1/2 cup brown sugar

  • 1/4 cup sugar

  • 5 tablespoons instant chocolate pudding powder (measured from a 3.9-oz box)

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1/4 cup cocoa powder

  • 1/2 teaspoon baking soda

  • 1 1/8 cups flour

  • 1 cup chocolate chips

Directions

  • Preheat oven to 350 F. Line a baking sheet with parchment paper.
  • In a large bowl, combine butter, brown sugar, sugar, and chocolate pudding powder. Stir in egg until smooth.
  • Add vanilla, salt, and cocoa powder, then mix until well combined.
  • To the same bowl, add baking soda and flour and stir briefly. Add chocolate chips and mix until the flour is well incorporated and the chocolate chips are evenly distributed.
  • Form 1 1/2 inch balls using 3 tablespoons of dough or a medium cookie scoop. Place on the prepared baking sheet and flatten the tops slightly.
  • Bake for 10-12 minutes, until the cookie edges appear dry and cracks run across the top. Allow the cookies to cool for 5 minutes on the baking pan before transferring to a wire rack to cool completely.

Notes

  • Store in an airtight container at room temperature for up to 5 days.

There are no reviews yet. Be the first one to write one.

LEAVE A REPLY

Your email address will not be published.