Chocolate Overload Cookies
Get ready for a chocolate lover's dream! These Chocolate Overload Cookies are rich, gooey, and utterly irresistible!
Servings: 24 servings
Ingredients
- 1 cup butter softened
- 2 tsp vanilla extract
- 1 cup brown sugar packed
- 1 pkg JELL-O Chocolate Instant Pudding (3.9 oz)
- 2 tbsp cocoa powder dark recommended
- 2 eggs
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups flour
- 1-1/2 pkg BAKER'S Semi-Chocolate (4 oz each)
- 1 cup white chocolate chips
- 1 cup walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, brown sugar, and vanilla extract. Beat until light and fluffy, about 2-3 minutes.
- Add the eggs and chocolate pudding mix. Mix until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients and mix on low speed until just combined.
- Fold in the semi-chocolate squares and white chocolate chips. Add nuts if using.
- Using a cookie scoop, drop dough onto prepared baking sheets, leaving space between cookies. Bake for 10-12 minutes.
- Once baked, cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Equipment
- Mixer
- Mixing Bowls
- Baking Sheets
- Cookie Scoop
- Cooling Rack
Notes
- Use high-quality chocolate for the best flavor.
- Feel free to omit nuts for nut-free cookies.
- Store cookies in an airtight container for up to a week.
- Freeze cookies for up to 3 months for longer storage.
- Substitute applesauce for half the butter to lighten the recipe.