Good Eats and Sweet Treats from My Small Boston Kitchen

Fudgy Chocolate Pudding Cookies

I’ve had a serious baking bug lately. I mean, I always love baking, but lately it has been on a can’t-get-enough basis. Maybe it’s the sudden surge into the holiday season? Or the cold weather telling my body I need to pack on some extra lbs to keep warm, and the best way I know how is through baking sugary sweets? Whatever the case, I’ve been in the kitchen a lot. Cooking, even! Oddly enough, I’ve been pretty quiet around here, but that’s just because of the new job, and should be changing soon. I had forgotten how utterly exhausting a new job can be! I absolutely love it, but my brain is feeling pretty pooped these days, with all of the learning and absorbing information that comes with getting up to speed at a (very technical and very complex) company.

Anyway, pudding cookies. (These were the inspiration.) I’ve seen them around the interwebs from time to time, but I’d never actually tried them. Finally intrigued enough to buy a couple of boxes of pudding mix, these cookies came into being. I had no real occasion to make them for, except that the last batch of sweets I’d had kicking around the house was gone. That’s reason enough, right?  Can’t deprive a girl of her nightly dessert! These cookies aren’t great for that moment when you need a cookie fox immediately, because they require some chill time, but I promise you they are so worth that wait.

Triple Chocolate Pudding Cookies - Sweetly Serendipity

Pudding mix, I have learned, has cornstarch in it, which gives the cookies a different structure. These cookies are unlike any I’ve ever tried — so dense and unbelievably fudgy, they’re almost fudgier than a brownie! They’re definitely not for the faint of heart — heavier than your average cookie, and extremely rich. I gotta say though — there is absolutely something to this whole pudding cookie phenomenon.

Triple Chocolate Pudding Cookies - Sweetly Serendipity

I used Trader Joes semisweet chocolate chunks in these cookies, and they are just so awesome. I don’t know that there is any concrete basis to my belief that chunks are better than chips, but I definitely think they are. Probably because chunks are bigger than chips, and more chocolate = more deliciousness? These are the kinds of intellectual debates I have with myself often… 🙂

Triple Chocolate Pudding Cookies - Sweetly Serendipity

Truly though, I encourage you to make some pudding cookies if you haven’t. Or, even if you have! Next up there will be some rendition of vanilla pudding cookies, since I got a box of vanilla mix when I made these too. Quality control, ya know? Can’t be sharing “expertise” on pudding cookies without having tried them at least twice.

Triple Chocolate Pudding Cookies - Sweetly Serendipity

I did an astounding amount of holiday baking around Thanksgiving, so those recipes are coming soon — stay tuned!

Fudgy Chocolate Pudding Cookies

Yield: 16 cookies

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 packet instant chocolate pudding mix (3.7-3.9 oz, not sugar-free and not cook & serve)
  • 1/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 10-12 ounce bag semisweet chocolate chips or chocolate chunks

Directions

  1. In a large bowl, or the bowl of a stand mixer, beat the butter and sugars until well incorporated. Add in the eggs and vanilla, and continue beating until well creamed, about 4 minutes. Scrape down the sides of the bowl.
  2. Add the pudding mix and cocoa powder, and beat on low speed until just combined. Add the flour, baking soda and salt, and continue beating, again until just combined. Be sure to scrape down the sides of your bowl, so all the ingredients are incorporated.
  3. Add the chocolate chips or chunks, and mix on low speed just until incorporated.
  4. Using a large cookie scoop, portion the dough into 16 round dough balls, and flatten slightly. You can do this right on the pans you'll be baking in (which should be lined with a silicone baking sheet or parchment paper), or on a separate tray or plate. Cover with plastic wrap, and refrigerate for at least 2 hours, up to 3 days.
  5. Preheat oven to 350 degrees F, and if you haven't already, line a baking sheet with a silicone mat or parchment paper. Place dough mounds on your prepared baking sheet, spaced at least 2 inches apart (8 cookies per sheet on a standard pan) and bake for about 10-12 minutes, or until edges have set and tops are just set. These cookies will firm up as they cool. Allow cookies to cool completely (or until you can't resist anymore!) on the baking sheet.
http://www.sweetlyserendipity.com/dessert/cookies/fudgy-chocolate-pudding-cookies/



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