It’s National Chocolate Chip Day so why not celebrate with a delicious double chocolate pudding cookie! The chocolate chips gives an extra boost of chocolate and sweetness while the pudding in this cookie creates a moist cookie that is fudge-like. This chocolate chip cookie is perfect for any chocolate lover! We opted for chocolate pudding which gives this double chocolate fudge cookie its fudginess! Woah, that is a lot of chocolate!
Chocolate chips did not make their debut in cookies until 1937, when the chocolate chip was accidentally created. Mrs. Wakefield needed chocolate for a cookie recipe that dated back to colonial times. She chopped up a bar of semisweet chocolate and tossed it in. The chocolate bits held their shape, much to her surprise, and she called the cookies “Toll House Crunch Cookies.” Mrs. Wakefield ran The Toll House Restaurant, built in 1709, which was a toll house where they collected road tolls. Stage Coaches would also park there and the fine folks had a meal while the horses were changed. The Toll House Crunch Cookies became popular at the Inn. She worked with Nestle and her recipe was printed on the wrapper of the semi-sweet chocolate bar. In 1939, Nestle developed a machine to turn their chocolate bars into chocolate chunks which would make baking with them much easier. Nestle supplied Mrs. Wakefield with a lifetime supply of chocolate for sharing her recipe! Free chocolate!?! Yes, please!!
We have spruced up our traditional chocolate chip cookie with extra chocolate as well as milk chocolate chips and semi-sweet chocolate chips creating a wonderful cookie for National Chocolate Chip Cookie Day! With all this talk of chocolate, grab a glass of milk and let’s make some cookies!
Let’s get started!
Cream butter, brown sugar and granulated sugar together until creamy. Add eggs, chocolate pudding mix, vanilla and mix well. Add 1 cup of flour, salt, baking soda and chocolate chips. Stir well.
The dough will be quite stiff! Add remaining flour and mix well. The dough will be soft, yet is a very solid cookie dough.
the cookie dough after 1 cup of flour 
the cookie dough once all the flour has been added
Drop by spoonfuls or use a cookie scoop and place on a cookie sheet.
Bake at 350F until edges are set, about 7 to 9 minutes. Do not over bake these cookies as they get hard, crispy and just are not quite a fudgy!
Let cool 5 minutes before loosening cookies from sheet. Let cool and store in an airtight container. These cookies are amazing warm from the oven and goes wonderfully with a glass of cold milk!
“You can be miserable before you have a cookie, and you can be miserable after you eat a cookie, but you can’t be miserable while you are eating a cookie!”
– Ina Garten
Double Chocolate Fudge Cookies
1 cup butter
3/4 cup brown sugar
1/4 cup white sugar
1 small package instant chocolate pudding
2 eggs
1 tsp vanilla
2-1/4 cups flour
1 tsp baking soda
1/4 tsp salt
1-1/2 cups chocolate chips
Beat butter, brown sugar, white sugar and pudding together. Add eggs, vanilla and beat until creamy and fluffy. Add 1 cup of flour, baking soda, salt and chocolate chips together. Stir well. Add remaining flour. Dough will be very stiff. Drop by spoonfuls, or use a cookie scoop, onto a cookie sheet. Bake at 350F for 7 to 9 minutes or until lightly browned at the edges. The cookies may seem under cooked, but they will not be. Do not overcook. Let cool for 10 minutes.
You can also change up the pudding and kind of chocolate chips for different cookie flavors!
enjoy from Our City Homestead to yours