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 moistness.
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
44 1/2 dozen
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 package (4 ounces) instant chocolate pudding mix
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- flaky sea salt, for sprinkling
- 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