Indulge your sweet tooth with a decadent twist on a classic favorite: Devil's Food Chocolate Chip Pudding Cookies! These rich, fudgy delights are not just your average cookies; they are a heavenly combination of chocolatey goodness and chewy texture that will leave you craving more. Imagine biting into a warm cookie, bursting with melty chocolate chips and a hint of pudding that takes every mouthful to the next level. Perfect for sharing or keeping all to yourself, this recipe is a must-try for any chocolate lover. Ready to elevate your cookie game? Let’s dive into the delicious details!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). This allows the cookies to bake evenly and helps them achieve the perfect texture.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
- Next, add the two large eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This helps to evenly distribute the dry ingredients and ensures a uniform texture in your cookies.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in the chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie to allow for spreading.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. They will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Devil's Food Chocolate Chip Pudding Cookies with a glass of milk or your favorite beverage!
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This helps create a smoother batter and results in a better texture for your cookies.
- Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough: For even thicker cookies, consider chilling the dough for 30 minutes before baking. This will help prevent them from spreading too much in the oven.
- Watch the Baking Time: Keep a close eye on your cookies while they bake. They should look slightly underbaked in the center when you take them out; they will continue to cook as they cool.
- Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature. You can also freeze them for up to three months—just make sure to separate layers with parchment paper to prevent sticking.
- Experiment with Mix-Ins: Feel free to get creative! Add nuts, dried fruit, or even a sprinkle of sea salt on top for an extra flavor kick.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 26g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
