Double Chocolate Cookies
These double chocolate chip cookies are about to become your new obsession. They are chewy, rich, and completely irresistible!
Servings: 60
Ingredients
- 2 Cups Butter unsalted and softened (4 sticks)
- 4 Eggs large
- 1 ½ Cups Sugar
- 2 Cups Brown Sugar
- 2 teaspoons Vanilla
- 5 Cups Flour
- 2 teaspoons Salt
- 2 teaspoons Baking Soda
- ½ Cup Cocoa
- 1 Box Pudding 5.1 oz. (large) instant Devil’s Food *see note
- 3 Cups Chocolate Chips
Instructions
- Preheat oven to 350 degrees F.
- Combine butter, eggs, sugars, vanilla in large bowl until evenly mixed2 Cups Butter, 4 Eggs, 1 ½ Cups Sugar, 2 Cups Brown Sugar, 2 teaspoons Vanilla
- In a separate bowl combine flour, salt, baking soda, cocoa and pudding5 Cups Flour, 2 teaspoons Salt, 2 teaspoons Baking Soda, ½ Cup Cocoa, 1 Box Pudding
- Slowly add the dry ingredients into the large bowl of wet ingredients.
- Once ingredients are combined slowly mix in chocolate chips. Scoop into ¼ cup balls or smaller if you prefer and roll into balls to get the shiny coating.3 Cups Chocolate Chips
- Place on greased cooking sheet.
- Bake for 8-10 minutes
Video
Notes
*I buy my pudding at walmart. If I can’t find Devil’s food I’ll use chocolate fudge or plain chocolate. Or we love a combo of two, but you must use a kitchen scale to use one box and add the second box until you hit 5.1 ounces.
*These cookies work awesome to make and scoop the dough onto a cookie sheet, cover with plastic and store in the fridge until baking the next day. Remove for 15-30 minutes from the fridge before baking. You can also freeze the dough, but setting it out for 30 minutes will help them not look like golf balls when baking. Or transfer to the fridge that morning and bake that night.
Nutrition
Serving: 1g | Calories: 191kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 181mg | Potassium: 27mg | Fiber: 1g | Sugar: 18g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg