Description

These rich, soft, and ultra-fudgy cookies are loaded with four types of chocolate – perfect for any serious chocolate lover. With a pudding mix base, these cookies stay super soft for days. Easy to make, and even easier to devour!

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1 (3.4 oz) package instant chocolate pudding mix (not prepared)
1/4 cup unsweetened cocoa powder
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
3/4 cup dark chocolate chunks
1/2 cup white chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each. Mix in vanilla extract.
Beat in the dry pudding mix and cocoa powder until combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
Stir in all four types of chocolate: semi-sweet chips, milk chocolate chips, dark chocolate chunks, and white chocolate chips.
Scoop cookie dough (about 2 tablespoons per cookie) onto prepared baking sheets.
Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overbake — they’ll continue cooking a bit on the sheet after coming out of the oven.
Chill the dough for 30 minutes if it’s too soft to handle.
Feel free to switch up the chocolate types based on what you have on hand.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18g
Sodium: 115mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg