Name: Chocolate Overload Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup butter (softened); 2 tsp vanilla extract; 1 cup packed brown sugar; 1 package (3.9 oz) JELL-O Chocolate Instant Pudding; 2 tbsp cocoa powder (dark preferred); 2 eggs; 1/2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 2 cups flour; 1-1/2 packages (4 oz each) BAKER'S Semi-Chocolate (chopped); 1 cup white chocolate chips; 1 cup walnuts or pecans (optional)

If you’re a chocolate lover, then hold onto your spatula because these Chocolate Overload Cookies are about to become your new favorite treat! Imagine biting into a cookie that is packed with not just one, but three different types of chocolate, making every nibble a celebration of chocolatey goodness. Whether you’re baking for a special occasion or just because you need a sweet fix, these cookies are sure to impress everyone who tries them.

Baking cookies can be a delightful experience, especially when the recipe is as reliable and mouthwatering as this one. With a few simple ingredients and a quick mix, you’ll be well on your way to cookie heaven. Let’s dive into why this recipe stands out and how you can create these indulgent treats in your own kitchen.

Why This Recipe Is Reliable

This Chocolate Overload Cookies recipe is tried and true, perfect for both novice bakers and seasoned pros. The secret lies in the combination of instant pudding mix and cocoa powder, which not only enhances the chocolate flavor but also ensures that each cookie remains soft and chewy for days. Plus, the balance of ingredients provides a consistent texture and rich taste that will have everyone coming back for more.

Ingredient Rundown

To make these cookies, you’ll need the following ingredients:

1 cup butter, softened – The foundation of any great cookie, butter adds richness and flavor.
2 tsp vanilla extract – A must-have for enhancing the overall taste.
1 cup packed brown sugar – This adds moisture and a deep, caramel-like sweetness.
1 package (3.9 oz) JELL-O Chocolate Instant Pudding – Essential for that fudgy texture.
2 tablespoons cocoa powder – Dark cocoa powder is preferred for a richer flavor.
2 eggs – Helps bind the ingredients together.
1/2 tsp baking soda – Provides a slight lift to the cookies.
1 tsp baking powder – Ensures the cookies rise perfectly.
1 tsp salt – Balances the sweetness.
2 cups flour – The main structure of the cookie.
1-1/2 packages (4 oz each) BAKER’S Semi-Chocolate – Chopped into chunks for gooey chocolate bites.
1 cup white chocolate chips – For a sweet contrast to the dark chocolate.
Optional: 1 cup walnuts or pecans – Adds a crunchy texture and nutty flavor.

Gear Checklist

Before you start baking, gather the following tools:

Mixing bowls – For combining your wet and dry ingredients.
Electric mixer – Makes creaming the butter and sugars easier.
Cookie sheets – Perfect for baking your cookies evenly.
Parchment paper – Helps prevent sticking and makes cleanup a breeze.
Measuring cups and spoons – For precise ingredient measurements.
Spatula – Ideal for mixing and transferring the cookie dough.

Chocolate Overload Cookies, Made Easy

Now, let’s get into the step-by-step process of making these delightful Chocolate Overload Cookies!

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and vanilla extract using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.

Step 3: Add the Eggs

Beat in the eggs one at a time, mixing well after each addition. This helps incorporate air into the dough, giving your cookies a nice lift.

Step 4: Mix in the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Step 5: Fold in the Chocolate

Gently fold in the chopped BAKER’S Semi-Chocolate and white chocolate chips. If you’re adding nuts, now is the time to include them!

Step 6: Scoop the Dough

Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie for spreading.

Step 7: Bake

Bake in the preheated oven for about 10-12 minutes, or until the edges are set and the tops look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Then, enjoy your delicious Chocolate Overload Cookies!

Substitutions by Category

If you’re missing an ingredient or want to make some adjustments, here are some substitutions you can consider:

Butter: Use coconut oil or a non-dairy butter alternative.
Brown Sugar: You can substitute with coconut sugar for a lower glycemic index option.
Eggs: Flaxseed meal or applesauce can be used as a vegan alternative.
Chocolate: Use any chocolate bar of your choice or a mix of dark and milk chocolate for a different flavor profile.
Nuts: Omit or substitute with seeds like sunflower or pumpkin seeds for a nut-free option.

Easy-to-Miss Gotchas

When baking these Chocolate Overload Cookies, keep an eye out for these common pitfalls:

Ensure your butter is at room temperature for easy creaming.
Don’t skip the chilling step if you decide to refrigerate the dough—this helps prevent spreading.
Measure your ingredients accurately; too much flour can lead to dry cookies.
Check for doneness a minute or two before the timer goes off; ovens can vary in temperature.

Keep-It-Fresh Plan

To keep your Chocolate Overload Cookies fresh and delicious, follow these tips:

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They can be kept in the freezer for up to three months. To enjoy, simply let them thaw at room temperature or pop them in the microwave for a few seconds to warm up!

That’s a Wrap

With their rich, chocolatey flavor and chewy texture, these Chocolate Overload Cookies are sure to become a staple in your baking repertoire. They’re easy to whip up, and the results are nothing short of spectacular. Perfect for sharing—or keeping all to yourself—these cookies are a chocolate lover’s dream. So gather your ingredients, preheat your oven, and get ready to indulge in the ultimate chocolate experience!

Chocolate Overload Cookies

Get ready for a cookie experience like no other! These Chocolate Overload Cookies are packed with three types of chocolate for an indulgent treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Cookies:

1 cup butter softened
2 tsp vanilla extract
1 cup packed brown sugar
1 package (3.9 oz) JELL-O Chocolate Instant Pudding
2 tbsp cocoa powder dark preferred
2 eggs
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups flour
1-1/2 packages (4 oz each) BAKER'S Semi-Chocolate chopped
1 cup white chocolate chips
1 cup walnuts or pecans optional

Equipment

Mixing bowls
Electric mixer
Cookie sheets
Parchment paper
Measuring cups and spoons
Spatula

Method

Baking Instructions:

Step 1: Preheat the Oven. Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Cream the Butter and Sugars. In a large mixing bowl, cream together the softened butter, brown sugar, and vanilla extract using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 3: Add the Eggs. Beat in the eggs one at a time, mixing well after each addition. This helps incorporate air into the dough, giving your cookies a nice lift.
Step 4: Mix in the Dry Ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 5: Fold in the Chocolate. Gently fold in the chopped BAKER'S Semi-Chocolate and white chocolate chips. If you're adding nuts, now is the time to include them!
Step 6: Scoop the Dough. Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie for spreading.
Step 7: Bake. Bake in the preheated oven for about 10-12 minutes, or until the edges are set and the tops look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.
Step 8: Cool and Enjoy. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Then, enjoy your delicious Chocolate Overload Cookies!