LESS THAN 20 MINUTES UNTIL COOKIE TIME!
Cookies are awesome for more than just the way they taste. They tend to be a quick and easy path to dessert deliciousness. And when they require no chill time, they’re even quicker! Your mixer is your best friend for this with the paddle attachment ready to go. You’ll cream the butter and sugar until it’s nice and fluffy, about 2 minutes. Then in go the eggs and vanilla. Once that’s smooth, add the pudding mix, baking soda, salt and cornstarch.
After combining all that, you’ll turn your mixer on low and add the flour in very slowly until it is all incorporated. And then it’s time for those chocolate chips. If you prefer milk chocolate, you can add all milk chocolate. I liked the combination of both kinds of chips though. Scoop the dough onto parchment paper-lined baking sheet. Keep them 2 inches apart because they will spread and then you’ll have a tray filled with a gigantic chocolate blobby mess instead of cookies. Don’t over-bake. They’ll set up some more once you pull them out of the oven. Enjoy!
I found this chocolatey recipe on the Cookies and Cups blog. Click the link below to see the blog and full recipe for these Soft Double Chocolate Pudding Cookies.
CLICK HERE FOR RECIPE
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