Quadruple Chocolate Soft Fudgy Pudding Cookies Food

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.

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)

QUADRUPLE CHOCOLATE SOFT FUDGY PUDDING COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 17 equal-sized mounds of dough. Roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.