Imagine sinking your teeth into the most decadent, richly chocolatey cookie that's so indulgent it'll make your taste buds dance with pure joy! These Hershey's Special Dark Triple Chocolate Pudding Cookies are not just another ordinary treat - they're a chocolate explosion that will transform your dessert game forever. Packed with deep, dark chocolate flavor and a perfect balance of softness and crunch, these cookies are about to become your new obsession. Whether you're a serious chocoholic or just looking to impress your friends and family, this recipe is your ticket to cookie paradise!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup Hershey's Special Dark cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and mix until well combined.
- In a separate bowl, sift together the all-purpose flour, Hershey's Special Dark cocoa powder, baking soda, and salt. Whisk to ensure even distribution of ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips and chopped nuts (if using) using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is softened but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough after adding dry ingredients, as this can make cookies tough.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra richness, use high-quality chocolate chips.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- If you want softer cookies, slightly underbake them and let them finish setting on the baking sheet.
- Store in an airtight container to maintain moisture and freshness.
- For nut lovers, the optional chopped nuts add a delightful crunch and depth of flavor.
- Experiment with different types of chocolate chips for unique variations.
- These cookies freeze beautifully - perfect for make-ahead dessert planning!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
