Chocolate Chocolate Chip Pudding Cookie Recipe

This cookie recipe is for the chocolate enthusiast in your life. The pudding in this recipe gives this cookie a soft, cake-like texture and adds a one-of-a-kind chocolate flavor. Simple to make, this recipe will become your go-to recipe for parties and cookie exchanges any time of year.

Chocolate Chocolate Chip Pudding Cookie Recipe

This recipe is free of soy, peanut, tree nuts, dairy, fish & shellfish. This recipe does contain wheat and egg.

Ingredients:

Makes 3-4 dozen cookies.

• 2 1/4 cups Archer Farms Organic All-Purpose Unbleached Flour (barley free flour)
• 1 teaspoon baking soda
• 1 cup Spectrum 100% Organic Expeller Pressed Palm Oil Vegetable Shortening
• 3/4 cup packed light brown sugar
• 1/4 cup white sugar
• 1 (3.4 ounce) package instant chocolate pudding mix
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (10 oz bag) of Enjoy Life Semi-sweet Chocolate Mini Chips

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the flour and baking soda. Set aside.
3. Whip the Spectrum 100% Organic Expeller Pressed Palm Oil Vegetable Shortening, brown sugar, white sugar.
4. Add the pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well.
5. Gradually stir in the flour mixture.
6. Stir in the chocolate chips.
7. Drop from teaspoon on to ungreased cookie sheets about 1 inch apart.
8. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

(Disclaimer: Please be sure to check all ingredients for allergens before making any recipe. Even though these ingredients were safe when I wrote this recipe, manufacturing practices can change without my knowledge.)

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