Chocolate Chocolate Chunk Cookies
by Angela (Mama's Oven)
2 sticks room temperature unsalted butter
1 cup sugar
2 (3.4 oz each) Jello Instant Chocolate Pudding Mixes
2 tsp. vanilla extract
3 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 cup chocolate chunks
1 cup white chocolate chips
1 cup mini m & m’s
Beat 2 sticks room-temperature butter and sugar until creamy and lighter in color. Add room temperature eggs, continue to beat. Add pudding and extract, continue to mix.
In a seperate bowl, sift flour, baking powder, soda and salt. Slowly add to mixer, beating on low speed. Beat until just mixed, do not over beat. Add chips and beat until mixed thru.
On a work surface, cut a large piece of clear wrap, place dough on clear wrap shape into a long log. Fold clear wrap over, and roll dough into a uniform log. Seal edges of clear wrap over log and place in fridge for 2 hours to chill. Remove dough from fridge after 2 hours, slice into 1/2 inch slices, place on parchment paper about 2 inches apart. You can freeze dough too. If removing from freezer, let dough sit out for 45 minutes, then slice and bake.
Bake 350 degree oven, 12-14 minutes until just slightly brown on bottom. Do not over bake. Let cookies sit in pan for 5 minutes while cooling, gently lift with spatula on to cooling rack.