April 4, 2013

Double Dark Chocolate Pudding Cookies

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Two is better than one.

Unless we are talking about homework assignments.

But we aren't today. Today is all about chocolate and more chocolate. This is based on the best chocolate chip cookie recipe that I have ever tasted. Savanna hinted twice about snack possibilities (oh decisions decisions!) and I had to choose between the Peanut Butter Stuffed Chocolate Chip Pudding Cookies (link above) and the Oreo Cheesecake Reeses Brownies. I decided on the cookies. Except this time, the chocolate lover in me whispered, "Sub chocolate pudding for the vanilla."

So I did. 

 And to amp up the chocolate flavor even more, I added some dark cocoa powder in place of the flour.  When being mixed, there are lovely swirls of cocoa in the cream colored dough.  Keep mixing though and you will be rewareded with a deliciously dark dough that is sinful on a spoon.  I always eat cookie dough.  And I am still alive.  Someday I will make this dough (fine, without eggs) and eat the whole thing . . . well I guess I'll share with my mom since she taught me the art of raw cookie dough eating, but still, I'll eat the half bowl myself and it would be worth feeling sick afterwards.

Even after tasting the dough to make sure it was, you know, good cookie dough, I generously bit into one of them, just to show you the deep fudge flavor and brownie like texture.  No, these aren't gooey, but wonderfully chewy.  I added more chocolate chips this time and they are not optional (when are they ever?) because they add a creaminess to every bite.

One more change from the original recipe - I substituted coconut oil for some of the butter.  The beautiful thing about coconut oil is that it does not make your cookies taste like coconut and coconut oil has many healthy benefits.   Listing all of them would take too long, but some include
•strengthening your immune system
•increasing metabolism
•improving digestion
•boosting healthy skin and hair
•and providing long lasting energy.

Double Dark Chocolate Pudding Cookies
Yeild: 3 dozen

1/2 cup butter
1/4 cup coconut oil
3/4 cup packed brown sugar
1/4 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1/4 cup dark cocoa powder
1 tsp. baking soda
3/4 tsp. salt
1 pkg. instant chocolate pudding (4 serving)
8-12 oz. chocolate chips

Preheat oven to 375.  Grease cookie sheet.

Soften coconut oil and butter; beat with sugars.  Add eggs and vanilla and beat well.  Stir in flour, cocoa powder, baking soda, and salt, and chocolate pudding mix until incorporated.  Add chocolate chips.

Drop by rounded tablespoon on prepared baking sheet and bake for 9-11 minutes.   

Recipe Source: The Sweet {Tooth} Life

Finally, a picture of the cookies linked a jillion times above:

And the Oreo Cheesecake Reese Brownies, just in case you want them for a snack instead;)


  1. These look soo chocolatey and SOFT! (A great combination in my opinion!) By the way, I really like your new blog design on the top of the page!

    1. Thank you so much Bethany! The header finally decided to cooperate with me;) Glad you like it! And yes, these are super chocolaty- skimping on chocolate is not allowed here:)

  2. Replies
    1. Oh good! Since you had taken the time to ask, I had hoped you especially would like them! :D. P.S. I like your smiley face better than mine!


  4. Mmmmm, looks yummy!!!!! :) The pictures are really cool and look like the PERFECT cookie texture. You definitely have a knack.


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