Name: Double Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 32 min
Ingredients: 2 ½ cups Flour; 1 tsp Baking Soda; 1 cup Butter (softened); ¾ cup Brown sugar; ¼ cup Sugar; 1 3.4 oz Package of Instant Chocolate Pudding; 2 Eggs; 1 tsp Vanilla Extract; 3 cups Semi Sweet chocolate chips; Optional: 2 cups Chopped Pecans

There’s nothing quite like the satisfaction of biting into a soft, warm cookie! Double Chocolate Chip Cookies are rich, gooey, and packed with chocolate goodness. They are so simple to make and, I promise you, everyone will be impressed!

Ingredients:

Prep Time: 15 minutes | Total Time: 32 minutes | Servings: 30 cookies

2 ½ cups Flour
1 tsp Baking Soda
1 cup Butter, softened
¾ cup Brown sugar
¼ cup Sugar
1(3.4 oz) Package of Instant Chocolate Pudding
2 Eggs
1 tsp Vanilla Extract
3 cups Semi Sweet chocolate chips
Optional: 2 cups Chopped Pecans

Instructions:

Preheat your oven to 350 degrees F.
In a medium bowl, whisk together flour and baking soda. Set aside.
In a separate large bowl, cream the softened butter, brown sugar and white sugar together until combined and fluffy.
Next, beat in the instant vanilla pudding mix.
Then add both eggs and vanilla. Beat on medium speed until smooth.
Add in the flour gradually and beat together until completely incorporated then add in 2 cups of semi sweet chocolate chips and combine. (if using pecans, add them along with the chocolate chips)
Once the cookie dough is finished, lightly grease two large baking sheets and use a heaping 1.5 inch cookie scoop and place the rough cookie dough balls about 2 inches apart on the prepared baking sheets. (they will spread so make sure to give them room).

Storage and Reheating Instructions:

You can store your double chocolate chip cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.

Helpful Tips & Substitutions

Can These Be Made Ahead of Time?

Yes! You can prepare the cookie dough up to 2 days in advance. Store the dough in an airtight container in the fridge, then scoop and bake when you’re ready.

Substitutions & Variations

Sugar: You can swap out the white sugar for coconut sugar or use a sugar substitute like monk fruit or erythritol to cut down on the sweetness.
Flour: If you want to make these gluten-free, use a 1:1 gluten-free baking flour blend. They’ll still be deliciously chewy!
Double Nutty: Add 1 cup of chopped walnuts or almonds along with the pecans for a nut lover’s dream cookie.
Peanut Butter Lover’s: Add 1 cup of peanut butter chips for a classic chocolate-peanut butter combo. You can also drizzle melted peanut butter over the cookies once they’ve cooled for extra indulgence!

Helpful Cooking Notes

Room temperature ingredients are key: Make sure your butter and eggs are at room temperature before mixing. This helps everything combine more smoothly and ensures your cookies have the perfect texture.
Don’t overmix the dough: Once you add the flour mixture, mix until just combined. Overmixing can lead to tough cookies, and nobody wants that!
Chill the dough if needed: If your kitchen is particularly warm or the dough feels too soft, you can chill it in the fridge for 15-20 minutes before baking. This will help prevent the cookies from spreading too much.
Get creative with toppings: While pressing extra chocolate chips into the tops of the cookies is already a winner, feel free to sprinkle a little sea salt on top before baking for a sweet and salty vibe.

Try Some of our Other Favorite Cookie Recipes

Double Chocolate Chip Cookies

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Prep Time 15

Cook Time 12

Cool Time 5

Total Time 32

Servings cookies

Calories 228 kcal

Whip up the best Double Chocolate Chip Cookies with this easy recipe! Soft, chewy, and packed with chocolatey goodness!

INGREDIENTS

2 ½ cups Flour
1 tsp Baking Soda
1 cup Butter, softened
¾ cup Brown sugar
¼ cup Sugar
1 3.4 oz Package of Instant Chocolate Pudding
2 Eggs
1 tsp Vanilla Extract
3 cups Semi Sweet chocolate chips
Optional: 2 cups Chopped Pecans

INSTRUCTIONS

Preheat your oven to 350 degrees F.
In a medium bowl, whisk together flour and baking soda. Set aside.
In a separate large bowl, cream the softened butter, brown sugar and white sugar together until combined and fluffy.
Next, beat in the instant vanilla pudding mix.
Then add both eggs and vanilla. Beat on medium speed until smooth.
Add in the flour gradually and beat together until completely incorporated then add in 2 cups of semi sweet chocolate chips and combine. (if using pecans, add them along with the chocolate chips)
Once the cookie dough is finished, lightly grease two large baking sheets and use a heaping 1.5 inch cookie scoop and place the rough cookie dough balls about 2 inches apart on the prepared baking sheets. (they will spread so make sure to give them room).

NOTES

Storage and Reheating Instructions:

You can store your double chocolate chip cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.