Who doesn’t love a soft, doubley chocolatey, chocolate- chocolate chip cookie fresh and warm out of the oven? 😀

Right?! 😀 There’s just something so comforting and homey about them.

Awhile back, I heard that adding instant pudding mix to your batter was the new sensation to try for chocolate chip cookies, so who was I to miss out?

I decided to use chocolate pudding instead, though, and add just a tad of espresso powder for extra fun!

But the crowning glory was the bit of sea salt that I sprinkled on top! 😀

Yes. Sea salt.

I LOVE it with chocolate! So why not on cookies, too, right? 😀 Exactly. 😉

And it was DIVINE. I only added a little bit to one cookie to test, but next time I’ll be more confident that it works and add a little more and do the whole batch this way! So you can add how ever much you enjoy, or leave it off completely.

I also added chopped pecans, but you can add whatever nuts you like such as walnuts, cashews, macadamias or even the humble peanut! 😀

I used a high quality chocolate chip for these, Ghirardelli actually, and they were so much better than just regular ones that I now never want to go back! I’m spoiled forever now.

It was a perfect ending to a perfect day! My hubby has a new job, and life is finally back to normal! 😀

These cookies were sinfully addictive, and would make for a VERY nice treat for Valentine’s Day!  The men in your family will especially love these! Nothing too froo-froo, just plain delicious! 😉 😀

Definitely keep these in mind for a simple, comforting treat whether they’re for a holiday, or just something special to cheer up a weekday! I’m sure that you will really enjoy these!

Take care all, and I’ll see you next week! 😀 ~Kelly

Yield: 22-24 cookies

Chocolate - Chocolate Chip Pudding Cookies

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Ingredients

• 2 1/4 cups flour
• 1 tsp. baking soda
• 1/2 tsp. instant espresso powder
• 2 sticks butter, softened
• 3/4 cup packed dark brown sugar
• 1/4 cup white sugar
• 1 (3.4 oz.) box instant chocolate pudding mix
• 2 eggs
• 1 tsp. vanilla
• 2 cups quality milk chocolate chips such as Ghirardelli
• 1 cup chopped pecans
• sea salt, to sprinkle lightly

Instructions

Preheat oven to 350º F (175º C).

Sift together the flour, baking soda, and espresso powder, set aside.

In a large mixing bowl, cream together the butter, dark brown sugar, and white sugar. Beat in instant pudding mix until blended. Mix in the eggs and vanilla. Blend in the flour mixture.

Fold in the chocolate chips and nuts.

Drop cookies by large rounded spoonfuls onto ungreased cookie sheets. (*The size of a large walnut.) Lightly press cookies flatter with palm of hand.

Lightly sprinkle tops with sea salt.

Bake for 10 to 12 minutes in preheated oven. Edges should be lightly browned. Don't over bake.

Remove from baking sheet carefully to a rack to cool.

*They will look like they aren't done, but they will set up as they cool.

Store in an airtight container on the counter.