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Homemade Chocolate Overload Cookies photo

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 minutes
Cook Time 12 minutes
Total Time 27 minutes
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:
  1. Step 1: Preheat the Oven. Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. 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.
  8. 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!

Notes

  • Store cookies in an airtight container at room temperature for up to one week.
  • Freeze cookies in a single layer for longer storage, up to three months.
  • Let frozen cookies thaw at room temperature for a fresh taste.