To the bowl of a stand mixer fitted with the paddle attachment (or
large mixing bowl and electric mixer) combine the butter, sugars,
egg, vanilla, and beat on medium-high speed until creamed and
well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the pudding mix,
cocoa, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the flour, baking
soda, optional salt, and beat on low speed until just combined,
about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate
chips, chopped chocolate, and beat on low speed until just
combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form
approximately 17 equal-sized mounds of dough. Roll into balls,
and flatten slightly.
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Place mounds on a large plate or tray, cover with plasticwrap, and
refrigerate for at least 2 hours, up to 5 days. Do not bake with
unchilled dough because cookies will bake thinner, flatter, and be
more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with
cooking spray. Place dough mounds on baking sheet, spaced at
least 2 inches apart (I bake 8 cookies per sheet) and bake for about
10 minutes, or until edges have set and tops are just set, even if
slightly undercooked and glossy in the center. Don't overbake which
is easy to do with dark cookies. Cookies firm up as they cool. Allow
cookies to cool on baking sheet for about 10 minutes before
serving. I let them cool on the baking sheet and don't use a rack.
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Cookies will keep airtight at room temperature for up to 1 week or
in the freezer for up to 6 months. Alternatively, unbaked cookie
dough can be stored in an airtight container in the refrigerator for
up to 5 days, so consider baking only as many cookies as desired
and save the remaining dough to be baked in the future when
desired.
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