It's the Friday before a holiday weekend and that means this momma and her boys are baking. We're planning on heading to the bayhouse for Grandma's gumbo on Sunday, but we can't go empty handed. We're bringing some sweets! My boys LOVE these cookies. My oldest says it's "double the deliciousness because it's double the chocolate." Bless him. A boy after my own heart. He knows a good thing when he tastes it. The bonus here is that these cookies are super simple to prep and the recipe yields a little over 4 dozen. We baked a batch yesterday and I sent a couple dozen to school with Mr. Spouse so his trainers would have something yummy to munch on before the game tonight. Any day spent eating chocolate is a great day in my book :)
CHOCOLATE CHIP PUDDING COOKIES
2 1/2 C. all-purpose flour
1 tsp. baking soda
1 C (2 sticks) salted butter, softened
3/4 C. light brown sugar, packed
1/4 C. granulated sugar
2 eggs, lightly beaten
1 (3 oz.) pkg. instant chocolate pudding mix
1 tsp. vanilla extract
2 C. chocolate chips
In a large bowl, whisk together the flour and baking soda.
In a separate bowl, cream the brown sugar, granulated sugar,and butter until light and fluffy.
Add the eggs to the wet mixture and beat until combined.
Pour the wet mixture into the flour/baking soda mix and toss in the chocolate pudding and vanilla. Mix until well combined.
Fold in the chocolate chips.
Line a baking sheet with parchment paper and drop the batter onto the sheet by the teaspoonful. Be sure to place the cookies 2 in. apart and bake at 375 for 8-10 minutes being careful not to overbake.
Double the chocolate, double the YUM!
Now the struggle will be keeping these cookies around 'til Sunday. Something tells me they won't make it quite that long!!!