Why stop at double dark chocolate cookies when you can have triple dark chocolate cookies instead? Don’t get me wrong, the double dark chocolate cookies I posted last fall are amazing (and I’ve even used them as a base for some other cookies), but when the opportunity arose to add even more types of chocolate to a cookie I couldn’t pass it up. As you can tell from the above photo, I made these cookies around Halloween last year (see the ghost, pumpkin, and bat sprinkles?) so I’ve been dragging my feet posting the recipe. I just have many good ones to share! But back to the story at hand. Sometime last year I picked up a box of Hershey’s Special Dark instant pudding mix at Walmart one day with no real use in mind, but then fate intervened and I found this recipe for triple dark chocolate cookies. And they are delicious! The pudding mix makes these cookies soft and give them a rich chocolate flavor. If you like dark chocolate this is definitely the way to go.
1 c (2 sticks) butter, softened
3/4 c brown sugar
3/4 c sugar
2 tsp vanilla
1 tsp baking soda
1 tsp salt
1/4 c Hershey’s Special Dark cocoa powder
1 box (3.75 oz) Hershey’s Special Dark instant pudding mix
2 1/4 cups all purpose flour
2 c Hershey’s Special Dark chocolate chips (I think I used Ghiradelli’s instead)
In a large bowl, cream together the butter and both sugars. You can use an electric mixer, but I usually just use a wooden spoon. Add the egg and vanilla and beat/stir until combined. Add the baking soda, cocoa powder, and pudding mix and beat/stir until combined. Add the flour and beat/stir until almost combined. Fold in the chocolate chips which should help incorporate the rest of the flour. Spread the dough into a 13×9″ pan lined with aluminum foil and coated with cooking spray. Bake at 350 deg F for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before slicing. Enjoy!