One of my favorite baking hacks is the addition of a
packet of instant chocolate pudding to a box of cake mix. This simple inclusion
manages to mask the distinctive “boxed cake mix” taste, while adding incredible
I’ve fooled MANY a discerning palate over the years with
this trick, yet it never occurred to me to try it in a cookie.
These double chocolate chip cookies are so unbelievably
moist and delicious—and a cinch to prepare, too.
The recipe yields
over four dozen cookies, which is a good thing, as they will be flying out of
your kitchen as soon as they are cool enough to eat.
These cookies are fabulous as-is, but feel free to jazz
them up! Add a handful of chopped nuts or drizzle on some melted chocolate.
Double Chocolate Cookies
4 1/2 dozen
1 cup (2 sticks) unsalted butter, room temperature
1. Preheat oven to 350 degrees; line 3 or 4 baking sheets with parchment paper.
2. Beat butter and both sugars in the bowl of an electric mixer till light and fluffy. Scrape down the sides. Add the pudding mix and beat till blended. Add the eggs and vanilla and beat again till well blended. Scrape down the sides.
3. Add the flour, baking soda and salt and beat on low till dry ingredients are completely incorporated. Fold in the chocolate chips.
4. Scoop tablespoon-size mounds of dough onto your prepared baking sheets. Sprinkle the tops with a bit of flaky sea salt.
5. Bake cookies for 10 minutes; transfer to a wire rack to cool completely