Quadruple Chocolate Slam Cookies

Short and sweet today, but I do have two more recipes in the pipeline that are sure to delight!

Since I’m back to baking for Scott once a week, we’ve gone back to our game of “What cookie do you want this week?”  I may or may not have stopped asking at this point since he never knows. So, I just make what I want to make.  The humidity has definitely decreased in the past week, so the thought of baking has really been in the forefront of my mind.  We won’t mention the trip to Trader Joe’s yesterday morning that resulted in my buying almost everything pumpkin and wanting to come home and BAKE ALL THE THINGS!!!

Anyway, what better way to kick off the fall baking season with a heavenly chocolate cookie?

Original recipe is here: http://www.averiecooks.com/2014/02/quadruple-chocolate-soft-fudgy-pudding-cookies.html

What You Need:

3/4  cup softened butter
3/4 cup brown sugar
1/4 cup sugar
2 large eggs
2 tsp vanilla extract
1 packet instant chocolate pudding mix (unprepared)
1/4 cup cocoa powder
2 cups all-purpose flour
1 tsp baking soda
pinch salt, optional
1 cup semi-sweet chocolate chips
5 ounces dark chocolate

And Here’s What You Do:

  1. Combine the butter, sugars, eggs and vanilla in a stand mixer and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2.  Add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute.
  3.  Add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
  5. Form approximately 2 tbsp balls and slightly flatten each ball.
  6. Place dough on a large plate or tray, cover, and refrigerate for at least 2 hours. Do not bake with un-chilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F and prepare your cookie sheet using your favorite method. Place dough on baking sheet, spaced at least 2 inches apart 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. 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 for a few minutes before transferring them to a wire rack.

The original recipe calls for 72% dark chocolate, which the author said they found at Trader Joe’s.  Since I couldn’t find chocolate with that coco content in it, I opted for the 60% dark chocolate that I was able to find in my grocery store. (Yes, this is one of the things that I bought in my ‘Trader Joe’s Trip of Epic Proportions’ yesterday morning.)


The picture really doesn’t do these justice.  Granted, I only had two left to take photos of, but I should have taken photos earlier in the week.  They were the absolute perfect size (I used my trusty cookie scoop to form the dough, then tightened everything up with a quick roll between my hands), and so moist and tasty!

I am going to keep this recipe.  To me, it really is the perfect chocolate cookie recipe!  I should have flattened them out a little more, and they stayed pretty ‘mound-y’, but I don’t think it affected the flavor at all.

Until Next Time,

Peace, Love, and Cupcakes


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