Thursday, January 9, 2014

Triple Chocolate Chip Chocolate Cookies

I got a lot of requests for this recipe during the holiday season so I thought I would share it on here. These cookies stay soft for a week and they can easily be frozen.


  • 1 cup unsalted butter softened (not sweet cream or European style)

  • 1/4 cup granulated sugar

  • 3/4 cup packed brown sugar

  • 1 small package of instant pudding mix (chocolate or chocolate fudge)

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon chocolate extract

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 1/4-2 1/2 cups all purpose flour

  • 2 cups chocolate chips (mix of white, milk and dark chocolate)

Preheat oven 375

Cream together butter and sugar for at least 5 minutes. Add eggs, pudding mix and extract(s) and mix thoroughly. Add dry ingredients and mix together. Stir in chocolate chips.

Drop them on a baking sheet (greased or lined with parchment paper.) Bake 10-12 minutes. Let them cool on a wire rack.

Thank you to my good friend Sarah McHugh for first turning me on to the idea of using pudding in my cookies. It really keeps them soft.


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