Chocolate Overload Cookies
Ingredients
- 1 cup butter (softened)
- 2 tsp vanilla extract
- 1 cup packed brown sugar
- 1 pkg. (3.9 oz. JELL-O Chocolate Instant Pudding)
- 2 tablespoons cocoa powder (I prefer using dark cocoa powder, but regular will work)
- 2 eggs
- 1/2 tsp. baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups flour
- 1-1/2 pkg. (4 oz. each BAKER'S Semi-Chocolate)
- 1 cup white chocolate chips
- optional - 1 cup of walnuts or pecans would be a great addition
Instructions
- HEAT oven to 350°F.
- BEAT butter, vanilla and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix and cocoa powder; beat until well blended. Add eggs, baking powder, baking soda and salt; mix well. Gradually beat in flour until well blended.
- Coarsely chop 1 (4 oz) package of Baker's Semi-Sweet Chocolate. With the other 1/2 package, either grate (using a microplane) or very finely chop up the chocolate. Stir in both semi-sweet chocolates and white chocolate chips.
- DROP tablespoons of dough, 2 inches apart, onto baking sheets.
- BAKE 10 to 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.
Notes
Recipe adapted from Kraft Foods.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.