Ingredients

The following ingredients have 12 Servings
  • ½ cup (113g) unsalted butter (softened)
  • ⅔ cup (133g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons (10g) Hershey’s Special Dark unsweetened cocoa powder (or you can use regular unsweetened cocoa powder)
  • 1 3.5-3.8 ounces box instant Hershey’s Special Dark Pudding Mix (or any instant chocolate or chocolate fudge pudding mix, not sugar-free)
  • 1 tablespoon brewed coffee or water
  • 1 cup (124g) all-purpose flour
  • 1 ½ cups (255g) Hershey’s Special Dark chocolate chips (divided (or any dark chocolate chip or chopped extra dark chocolate bar))

Instruction

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in vanilla, cocoa, salt, baking soda and egg until smooth. Mix in pudding mix (just the powdery mix, not actual pudding).
  • Beat in coffee or water, and flour until well blended. Stir in 1 1/4 cups of chocolate chips.
  • Drop cookie dough balls (I used a 2 tablespoon cookie scoop) onto parchment paper lined cookie sheet. You don’t have to space them out, you’re going to chill the cookie dough balls. Press a few of the remaining chocolate chips into each cookie. Cover with plastic wrap and chill for at least 30 minutes.
  • Preheat oven to 350°F. Line cookie sheets with parchment or a silpat. Bake for 10-13 minutes, until the edges lose their sheen. I like these a little under-done, so I take them out when the center is still a tiny bit shiny.