Adapted from "400 Sensational Cookies" by Linda J. Amendt
Serves: 3 dozen
Ingredients
2⅓ cups all-purpose flour
1 package (3.4 oz) instant chocolate pudding mix
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ cup unsalted butter, softened
½ cup vegetable shortening
1 cup packed light brown sugar
2 eggs
1½ tsp. vanilla extract
1½ cups chopped semisweet chocolate chunks
1 cup chopped walnuts
Instructions
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
In a bowl, whisk together flour, pudding mix, baking powder, baking soda, and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter, shortening, and brown sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.
On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in chocolate and walnuts.
Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 8-10 minutes or until set around the edges, but slightly soft in the center.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2010/12/double-chocolate-dreams.html