Super Chocolate Fudgy Pudding Cookies Recipes

CHOCOLATE FUDGE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
• Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

SUPER CHOCOLATE FUDGY PUDDING COOKIES

Steps:

• 1. In a large bowl, eg stand mixer, combine margarine, sugars, vanilla and eggs. Mix thoroughly - about 4 minutes - until thoroughly blended.
• 2. Sift together chocolate pudding, cocoa powder,flour, baking soda and salt.
• 3. Add sifted dry ingredients to margarine mixture. Combine until incorporated - about 1 minute. Work quickly once dry ingredients added because pudding mix may make it harder to mix.
• 4. Mix in chocolate chips and chopped dark chocolate to combine.
• 5. Using small ice cream scoop or two tablespoons, form approximately 24-27 balls of dough. Place on a plate, cover with plastic wrap and refrigerate 30 minutes.
• 6. Preheat oven to 350 degrees F. Prepare 3 baking sheets lined with parchment paper or Silpat, or lightly spray cookie sheets.
• 7. Remove chilled cookie dough from fridge. Place 8 or 9 cookies per sheet, approximate 2 inches apart. Flatten ever so slightly with back of spoon. Bake for approximately 10 minutes or until edges just begin to brown. Cookies will appear uncooked on top, but allow to cool 10 minutes on cookie sheet and they will set up.
• 8. Store cooled cookies in a covered container or sealed plastic bag.
• 9. NB. The original recipe called for butter instead of margarine, but I found it spread too much unless chilled for several hours. When it comes to chocolate cookies, no one wants to wait that long! :0)

CHOCOLATE FUDGY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and food coloring. Mix in the chocolate hazelnut spread. Combine the flour, baking powder, and baking soda; stir into the sugar mixture until just blended. Fold in chocolate chips. Drop dough by spoonfuls 2 inches apart onto the prepared cookie sheets. These cookies spread.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE PUDDING COOKIES

Steps:

• Preheat oven to 350°F. Mix dry pudding mix and baking mix in medium bowl. Stir in oil and egg with wooden spoon until mixture forms ball.
• Shape dough into 36 small balls, each about 1/2 inch in diameter. Place, 2 inches apart, on ungreased baking sheets. Flatten each cookie with bottom of drinking glass; sprinkle with sugar.
• Bake 5 to 8 minutes or until cookies feel set to the touch. Cool on wire racks.

FUDGY CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
• In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
• Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
• Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
• Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)
• Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.