Overload Chocolate Cookies

Cocoa Powder, Nutella, Chocolate Pudding Mix & lots of Chocolate Chunks make these Overload Chocolate Cookies a Super Rich Decadent Cookie for all you chocoholics out there!  Overload Chocolate Cookies www.confessionsofabakingqueen.com

Have I ever told you about my license plate? It says “Forget Love, I’d rather Fall in Chocolate”, I am a true chocoholic let me tell you. I have grown up in a chocoholic family. We ALWAYS have a few bars of Cadbury Dairy Milk on hand. In fact one of the compartments in the fridge door is really a chocolate shelf. Most chocolate I love is English Chocolate. Sorry Hershey’s but Cadbury is SOOOOOO much better. It’s creamier, chocolatier, just amazing. See that milk chocolate oozing out of the cookie? Yeah, it’s Dairy Milk.

Overload Chocolate Cookies www.confessionsofabakingqueen.com

Once you go Dairy Milk you won’t go back. I often find myself sitting on the sofa at 10pm and going into the fridge for a few pieces of Dairy Milk, a habit my mother passed on. Something else I often find myself doing? Dipping a chunk of chocolate into Cookie Butter or Biscoff Spread, whichever one is open! And my last late night chocolate fix? A warm chocolatey cookie topped with Double Vanilla Ice Cream! I cannot help myself, so stinkin delicious. Especially when the chocolate oozes out of the cookie.

Overload Chocolate Cookies www.confessionsofabakingqueen.com

 

Overload Chocolate Cookies

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 small box chocolate pudding mix
  • 3/4 cup unsalted butter, 1 1/2 sticks
  • 1 tbsp vanilla extract
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup Nutella
  • 2 large eggs, at room temp.
  • 1 1/2 cups milk chocolate chunks

Instructions

  1. In a medium sized bowl mix together the flour, cocoa powder, baking soda, salt and chocolate pudding mix. Set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment beat the butter, vanilla extract and sugars for 2 minutes on medium high speed. Add in Nutella beating until fully combined. Then slowly add eggs one at a time, continuing to beat for another 2 minutes. Slow the mixture down and slowly add in the flour mixture, mixing until just combined. Fold in chocolate chunks. Scoop cookie dough into mounds and cover with plastic wrap or plastic container and place in fridge for a minimum of 2 hours to chill.
  3. Preheat oven to 350F and line a baking sheet with silpat liner and place chilled cookie dough on sheets. Bake for 8-10 minutes, until cookie dough is set and golden brown. Let cool on tray on wire rack for 5 minutes then transfer cookies to wire rack. Keep in air tight container for up to 4 days.
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