Double Chocolate Dreams
Adapted from "400 Sensational Cookies" by Linda J. Amendt
Serves: 3 dozen
  • 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
  1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
  2. In a bowl, whisk together flour, pudding mix, baking powder, baking soda, and salt until well combined. Set aside.
  3. 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.
  4. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in chocolate and walnuts.
  5. 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.
  6. 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