Double Chocolate Chip Cookies
These easy Double Chocolate Chip Cookies made with an instant pudding mix are a family favorite recipe that I bake often. I haven’t met anyone who doesn’t love these soft, chewy cookies and my kids gobble them up. They are great anytime of the year, but they are especially perfect for cookie exchanges, gift giving and parties during the Christmas season.
There’s nothing more satisfying than warm Double Chocolate Chip Cookies and some milk or coffee around the holidays. Christmas is full of magic and in my opinion, a good cookie only adds to that magic. I suppose just about any cookie could be made into a holiday cookie, however, there are some cookies that just scream Christmas for me. I make these Double Chocolate Chip Cookies all season long, but around this time of year they’re perfect dressed up with a little melted white chocolate and colorful sprinkles.
How Do You Make Double Chocolate Chip Cookies?
These chocolate cookies are quick and easy to make. No chilling required! This recipe calls for common ingredients that you probably already have in your pantry. The end result is a perfect chocolate cookie with crispy edges and a soft center. There is one secret ingredient that really makes these cookies. This cookie recipe is made with dry pudding mix, which makes for a soft, flavorful, perfectly sweet cookie. Simply make the cookie recipe as you would otherwise, but add in a package of instant chocolate pudding mix and wait for the magic to happen.
Why Add Pudding Mix Into Cookies?
Pudding mix has some extra ingredients in it, which helps create a thicker, more flavorful cookie. Using a pudding mix in a cookie recipe is an easy short-cut to make a MAJOR delicious cookie!
Does The Pudding Mix Have To Be Instant Pudding?
You must follow the directions, here, and use an instant pudding mix. The coagulants in the “cook and serve” pudding mixes are different than the instant which contains a large amount of cornstarch. The texture will be altered and it won’t bake up as nicely.
Tips For Double Chocolate Chip Pudding Cookies
- Spoon and level your flour or weigh it to get a more accurate measurement of flour. Too much flour makes these cookies overly cake-like. And if you have a food scale, pull it out — this will give you the most accurate measurement.
- Bake on a silpat liner or parchment paper: This helps with a quick clean up, ensures the bottoms don’t burn, and helps the baking to be even throughout.
- Don’t over bake! The best way to have cookies with the perfect texture that are soft and chewy, is to ever so slightly under-bake them (I pull them out as soon as the top is no longer glossy or wet looking). If these cookies are over-baked they become hard and far less flavorful as they cool.
How To Package Christmas Cookies For Gift Giving
These festive double chocolate chip cookies made with pudding are one of my favorite cookies to gift to friends. There’s nothing better than a homemade holiday present, and my friends and family love to receive cookies. You can get creative with the packaging to make your cookie gift extra special.
- Holiday Tins: Purchase festive tins at your local dollar store, then line them with parchment paper.
- Christmas Plate: Choose a decorative Christmas-themed plate, then arrange different types of cookies on the plate.
- Cellophane Bags: Pack your cookies into little clear bags, then tie them at the top with a festive bow.
- Mason Jars: Stack your cookies in a glass jar, seal the jar, then tie a ribbon around it.
Can You Freeze Double Chocolate Chip Cookies?
Most types of cookies can be made in advance then frozen for future use. For this cookie recipe, it’s best to freeze the cookies plain, then decorate them after they’ve thawed. Store your cookies in a single layer in resealable freezer bags for up to 3 months.
Everyone will be so impressed when you bring these double chocolate chip cookies to your next holiday gathering or cookie exchange. They can easily be jazzed up with holiday sprinkles and they are so full of flavor!
More Delicious Cookie Recipes
If you try these double chocolate chip cookies, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Double Chocolate Chip Cookies
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter,, room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated white sugar
- 1 (3.9 ounce) package of instant chocolate pudding
- 1 teaspoon vanilla
- 2 eggs
- 1 cup semi-sweet chocolate chips
- optional: 8 ounces coarsely chopped white chocolate and colorful sprinkles
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Mix flour, baking soda, and salt. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, sugars, pudding mix, and vanilla. Beat in eggs. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Stir in chocolate chips with a spoon.
- Drop by spoonfuls on baking sheets. Feel free to sprinkle some kosher or sea salt on top. So good!
- Bake for 8-10 minutes. Mine are usually ready in 8 minutes. Allow to cool for 5 minutes on the cookie sheet. During this time, you can press a few more chocolate chips/chunks into the top of the warm cookies– this is just for looks. You can also sprinkle with a little more sea salt as well. Transfer to cooling rack to cool completely.
- If using, melt the chopped white chocolate in the microwave in 20 second increments, stirring after each until completely melted. Dip the cookies into the white chocolate and sprinkle with sprinkles. Allow chocolate to set completely at room temperature or in the refrigerator.