Chocolate Overload Cookies
If you’re a chocolate lover, then you’re in for a treat with these Chocolate Overload Cookies! These cookies are not just your average chocolate chip cookies; they are a decadent blend of semi-sweet and white chocolate along with a hint of cocoa that takes them to the next level. With a rich, gooey texture and an explosion of chocolate in every bite, these cookies are perfect for any occasion, from casual family gatherings to festive holiday parties. Let’s dive into the details of how to make these delicious treats!
Why It’s Crowd-Pleasing
Chocolate Overload Cookies are the kind of dessert that brings everyone together. Imagine a cookie so rich and chocolatey that the moment you take a bite, you’re transported to chocolate heaven. Whether you’re serving them at a birthday party, a holiday gathering, or simply enjoying them at home, these cookies are always a hit. The combination of semi-sweet and white chocolate creates a delightful contrast, while the optional nuts add a satisfying crunch. Plus, they’re easy to make, making them a go-to recipe for both novice bakers and seasoned pros alike!
Ingredient List
- 1 cup butter, softened
- 2 tsp vanilla extract
- 1 cup packed brown sugar
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 2 tbsp cocoa powder (dark cocoa powder preferred)
- 2 eggs
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups flour
- 1-1/2 pkg. (4 oz. each) BAKER’S Semi-Chocolate
- 1 cup white chocolate chips
- Optional: 1 cup of walnuts or pecans
Hardware & Gadgets
- Mixing bowls: A large bowl for mixing ingredients and a smaller bowl for your dry ingredients.
- Measuring cups and spoons: Accurate measurements are key to baking success!
- Baking sheets: Line with parchment paper for easy cleanup.
- Electric mixer: This will make creaming the butter and sugar a breeze.
- Cookie scoop: For uniform cookie sizes, which helps them bake evenly.
Make Chocolate Overload Cookies: A Simple Method
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve the perfect texture.
Step 2: Prepare the Baking Sheets
Line your baking sheets with parchment paper. This will prevent your cookies from sticking and make cleanup much easier.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with the packed brown sugar and vanilla extract until the mixture is light and fluffy. This step is crucial as it incorporates air into the mixture, making your cookies tender.
Step 4: Add the Eggs
Add the eggs one at a time, mixing well after each addition. Make sure everything is fully combined before moving on to the dry ingredients.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt. This helps to evenly distribute the leavening agents and cocoa powder throughout the flour.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 7: Fold in the Chocolate
Gently fold in the chopped BAKER’S Semi-Chocolate and white chocolate chips. If you’re using nuts, this is the time to add them in as well.
Step 8: Scoop the Cookies
Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, leaving enough space between them for spreading.
Step 9: Bake
Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are set but the centers still look soft. They will continue to cook slightly as they cool.
Step 10: Cool and Enjoy
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. Once cooled, they are ready to be devoured!
Holiday-Friendly Variations
- For a festive touch, add peppermint extract along with the vanilla during the holiday season.
- Incorporate dried cranberries or chopped nuts for a seasonal twist.
- Drizzle melted chocolate over the cooled cookies for an extra decorative flair.
- Substitute some of the flour with oat flour for a nuttier flavor and chewy texture.
Notes on Ingredients
Using high-quality chocolate makes a significant difference in flavor. Choose semi-sweet chocolate that you enjoy eating on its own. The JELL-O Chocolate Instant Pudding mix not only adds chocolate flavor but also helps to keep the cookies moist. If you prefer a deeper chocolate flavor, dark cocoa powder is an excellent choice, but regular cocoa will work just fine too!
Storage Pro Tips
Store your Chocolate Overload Cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze the cookies. Simply place them in a freezer-safe bag with parchment paper between layers to prevent sticking. They can be frozen for up to three months. When you’re ready to enjoy, let them thaw at room temperature for a bit.
Handy Q&A
Can I use all-purpose flour instead of other types?
Yes, all-purpose flour works perfectly in this recipe. It gives the cookies the right structure and texture.
What can I substitute for the JELL-O Chocolate Instant Pudding?
If you can’t find the pudding mix, you can omit it and add an extra ¼ cup of flour along with an additional tablespoon of cocoa powder for flavor.
How can I ensure my cookies stay soft?
Be sure not to overbake your cookies. They should look slightly underbaked when you take them out of the oven, as they will continue to set while cooling.
Can I make the dough in advance?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 72 hours. Just let it sit at room temperature for about 10-15 minutes before scooping and baking.
Try These Next
- Chewy Chocolate Chip Cookies
- Ultimate Chocolate Chip Cookies
- Vegan Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
Time to Try It
Now that you have the complete guide to making Chocolate Overload Cookies, it’s time to put on your apron and get baking! These cookies are not only delicious but also a fun way to share your love of chocolate with others. Whether you whip them up for a special occasion or just to indulge yourself, they are sure to become a favorite in your household. The rich flavors and delightful textures will have everyone asking for the recipe. Happy baking!
Chocolate Overload Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line your baking sheets with parchment paper.
- Step 3: In a large mixing bowl, beat the softened butter with the packed brown sugar and vanilla extract until light and fluffy.
- Step 4: Add the eggs one at a time, mixing well after each addition.
- Step 5: In a separate bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt.
- Step 6: Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Step 7: Fold in the chopped BAKER'S Semi-Chocolate and white chocolate chips. Add nuts if using.
- Step 8: Using a cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheets.
- Step 9: Bake for 10-12 minutes, or until the edges are set but the centers look soft.
- Step 10: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack.
Notes
- Using high-quality chocolate enhances the flavor significantly.
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies in a freezer-safe bag with parchment paper between layers for up to three months.
