24 Servings
30 Minutes
Allergens
This is for all you serious chocoholics. Take a chocolate-chip cookie, subtract the flour, and add in more chocolate and then even more chocolate. These are fudgy and amazing.
Preheat the oven to 350 degrees Fahrenheit.
Either spray a baking sheet with oil spray, or cover with Gefen Parchment Paper and set aside.
Mix the oil, sugars, vanilla and eggs together until combined.
Add in the pudding mix, cocoa powder, and baking soda and mix.
Add in the chocolate chips and mix.
Place about 1 tablespoon of batter per cookie on the cookie sheet in mounds (DO NOT FLATTEN – they spread).
Bake 10 minutes. Let cool before taking them off the sheet otherwise they might break.
Baking soda? How much baking soda? Is there supposed to be baking soda?
It doesn’t look like there is in this recipe Rebecca.
this recipe does not have baking soda in the ingredient list…but in the directions list…it says to add it in and mix…can you please update and correct?
also can you directly answer me if it needs baking soda or not..i am about to bake ..hope they arent ruined!
I didn’t realize when Rebecca posted that there was in the directions. I didn’t see them in the ingredients and figured it was not in the recipe. I don’t know if I could reach her now. I would say that a teaspoon wouldn’t be bad. But also, if you left it out, they might just be that much chewier. I am trying to reach the author to find out. Sorry for the inconvenience.
after making them a few times with different amounts, Ive come to the conclusion that a quarter teaspoon in a single recipe comes out perfect;)
These cookies are very good. Even my granddaughter per that only likes milk chocolate loves these! I will make them for the Shabbos erect Pesach, as there is no matza products in them
Does it matter if the pudding is instant pudding or regular?
You do not make the pudding for this recipe, you put the pudding powder only.
a single recipe doesn’t make enough! every time i make these i double or triple and they’re gone in minuets!
Yum!