Ingredients

The following ingredients have 30 Servings
  • 1 cup unsalted butter (2 sticks)
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 packet Hershey's Instant Chocolate pudding
  • 1/3 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 cups mini chocolate chips

Instruction

  • Preheat oven to 350 degrees F. Line a baking sheet with a Silpat (affiliate link) or parchment paper.
  • Combine butter, sugars, eggs, and vanilla extract in the bowl of a stand mixer (affiliate link) with the whisk attachemnt. Beat on medium speed until just blended, about 2-3 minutes.
  • Add pudding mix and cocoa powder and mix another minute, scraping the sides as needed.
  • Add flour and baking soda and again mix for one minutes or until just blended, about 1 minute, scraping the sides as needed.
  • Remove bowl from stand and fold in chocolate chips with a spatula. Batter will be very thick.
  • Roll batter by hand into balls (1/2 cup size for large cookies, 1/4 cup for small) and place on prepared baking pan. Bake 8 minutes for small, 10 minutes for large cookies, or until edges are set and middle still looks undercooked.
  • Allow to cool on pan ten minutes before removing to cooling rack, cookies are very soft until they cool.
  • Keep in an airtight container up to one week or freeze up to 4 months.