There’s nothing quite like a cookie that boasts an abundance of chocolate—it’s the ultimate treat for any chocolate lover! Introducing your new favorite indulgence: Chocolate Overload Cookies. These cookies are not just another sweet snack; they’re a heavenly creation that combines rich, dark chocolate with sweet white chocolate chips, resulting in an explosion of flavor in every bite. Whether you’re baking for a special occasion or simply craving something sweet, these cookies will hit the spot. Let’s dive into this recipe that’s sure to become a staple in your baking repertoire!
Why You’ll Keep Making It
The beauty of Chocolate Overload Cookies lies in their versatility and sheer deliciousness. Not only are they incredibly easy to make, but they also deliver a rich chocolate flavor that will leave everyone asking for seconds (and maybe thirds!). Here are a few reasons why you’ll find yourself baking these cookies again and again:
- Decadent Flavor: With two kinds of chocolate and a hint of cocoa, these cookies are a chocolate lover’s dream.
- Chewy Texture: The combination of butter and pudding mix creates a soft, chewy consistency that’s hard to resist.
- Quick to Make: With just a few simple steps, you can whip up a batch of cookies in no time.
- Customizable: Add nuts, swap chocolates, or even throw in some dried fruit for a unique twist.
Ingredient Checklist
Before you start, let’s gather all the necessary ingredients. Here’s what you’ll need to create these delectable Chocolate Overload 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 tablespoons cocoa powder (dark cocoa preferred)
- 2 eggs
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups all-purpose flour
- 1 1/2 packages (4 oz each) BAKER’S Semi-Sweet Chocolate
- 1 cup white chocolate chips
- Optional: 1 cup walnuts or pecans (for added crunch)
What’s in the Gear List
To make these cookies, you’ll require some basic kitchen tools:
- Mixing Bowls: A large bowl for combining wet ingredients and a smaller one for dry ingredients.
- Measuring Cups and Spoons: For precise measurements of your ingredients.
- Baking Sheet: A sturdy baking sheet lined with parchment paper for easy cleanup.
- Electric Mixer: While you can mix by hand, an electric mixer will make it easier to cream the butter and sugar.
- Spatula: For folding in the chocolate chips and nuts.
Chocolate Overload Cookies: How It’s Done
Now that you have everything ready, let’s get baking! Follow these simple steps to create your own batch of Chocolate Overload Cookies.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This is crucial for ensuring that your cookies bake evenly!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and packed brown sugar using your electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the chocolate pudding mix, cocoa powder, baking soda, baking powder, salt, and flour. This will ensure that your dry ingredients are evenly distributed.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; you want your cookies to remain soft and chewy.
Step 6: Fold in the Chocolate
Using a spatula, gently fold in the BAKER’S Semi-Sweet Chocolate and white chocolate chips. If you’re adding nuts, now is the time to toss them in as well.
Step 7: Scoop and Bake
Scoop tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie for spreading. Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft.
Step 8: Cool and Enjoy!
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your warm Chocolate Overload Cookies with a glass of milk or your favorite beverage!
Seasonal Flavor Boosts
Want to switch things up with seasonal flavors? Try these ideas to give your Chocolate Overload Cookies a fun twist:
- Mint Chocolate: Add 1 teaspoon of peppermint extract for a refreshing minty flavor.
- Pumpkin Spice: Mix in 1 teaspoon of pumpkin spice for a cozy fall treat.
- Orange Zest: Add 1 tablespoon of fresh orange zest for a citrusy kick.
- Cherry Almond: Fold in dried cherries and 1 teaspoon of almond extract for a delicious combination.
Pro Tips & Notes
- For extra chewy cookies, chill the dough in the fridge for 30 minutes before baking.
- Experiment with different types of chocolate—dark, milk, or even flavored chocolate for unique tastes.
- If you prefer a thicker cookie, add an extra 1/4 cup of flour.
- Ensure your butter is softened, not melted, for the best texture.
Store, Freeze & Reheat
These cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, consider freezing the dough or baked cookies:
- To Freeze Dough: Scoop cookie dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
- To Freeze Baked Cookies: Place cooled cookies in a single layer in an airtight container between layers of parchment paper. They can be frozen for up to three months.
- To Reheat: Warm cookies in the microwave for about 10-15 seconds for that fresh-baked taste.
Handy Q&A
Can I use gluten-free flour in this recipe?
Yes, you can substitute regular flour with a 1:1 gluten-free flour blend. The texture may vary slightly, but they will still be delicious!
What can I substitute for the butter?
You can use a plant-based butter or margarine in place of regular butter. Just ensure it’s a suitable replacement for baking.
How do I know when my cookies are done?
Check for lightly golden edges and a soft center. They will continue to set as they cool, so don’t overbake!
Can I add other mix-ins?
Absolutely! Feel free to add nuts, dried fruits, or even crushed candies to customize your Chocolate Overload Cookies to your taste.
If you’re ready to explore more chocolatey delights, check out these delicious recipes:
Bring It to the Table
These Chocolate Overload Cookies are not just a treat; they’re the highlight of any gathering. Perfect for birthday parties, holiday celebrations, or simply as a sweet surprise for your family, these cookies are bound to impress. The combination of semi-sweet and white chocolate creates a delightful contrast that will have everyone reaching for more.
So, gather your ingredients, follow along with this simple recipe, and watch as your kitchen fills with the enchanting aroma of freshly baked chocolate cookies. Your taste buds will thank you! Happy baking!
Chocolate Overload Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat together the softened butter and packed brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the chocolate pudding mix, cocoa powder, baking soda, baking powder, salt, and flour.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the BAKER'S Semi-Sweet Chocolate and white chocolate chips, and nuts if using.
- Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewy cookies, chill the dough for 30 minutes before baking.
- Experiment with different types of chocolate for unique flavors.
- For thicker cookies, add an extra 1/4 cup of flour.
