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Quadruple Chocolate Soft Fudgy Pudding Cookies

February 27, 2015

I talk about Amsterdam a lot on this blog— I realize that. But it just so happens to be one of my favorite cities in the world, right behind Florence, Italy and San Jose, California, because really, who doesn’t love their hometown?




Amsterdam offers so much more than the notorious red light district, “coffee houses”, and tall, blonde, blue-eyed people riding bicycles… The first time I visited Amsterdam I was completely blown away by the beauty of it all! Every shop, café, bakery, bar, apartment, house, hotel, etc. we walked past was carefully thought out and styled to perfection. Every spot looked straight out of magazine and it was truly a hipster’s paradise. You can spend hours simply walking up and down the canals admiring it all… or riding bicycles if you’re feeling extra courageous. Note: Biking in Amsterdam is not for the faint of heart and is most definitely not a leisurely pastime for people!

Prior to visiting Amsterdam, I had heard they weren’t known for their food, but as with any new city I visit, I was diligent about researching the food and restaurants ahead of time. And I can honestly say we’ve never had a bad meal in Amsterdam. Granted, we go to a lot of the same restaurants when we visit, but we’ve also tested our share of places from De Kas, Café de Klos, Kinnaree, Winkel 43, Blauw, Tempo Doeloe, Rakang, Toos and Roos, Lot Sixty One Coffee Roasters, Pancakes!, Los Pilones… and a lot of small cafés we hopped into for breakfast or lunch that I never caught the name of. But my absolute favorite place of all to visit in Amsterdam is easily Van Stapele Koekmakerij.




This place rivals Santa’s Workshop. It’s just a small hole in the wall and as you enter you’re greeted to the smell of freshly baked cookies coming straight out of the oven, every 20 minutes, to be exact. My favorite part about this little bakery, besides the two little helpers rolling cookie dough and tying bows, is they only serve ONE kind of cookie– a warm chocolate cookie with a molten white chocolate center. It is simply perfection… Tied up in a little blue bow and sealed with a gold sticker.




I have wanted to recreate these cookies at home for quite some time, but I was waiting on something special. Specifically, a $100 order of Valrhona chocolate from Amazon—only the very best baking chocolate for the very best cookies!

After trying three other chocolate cookie recipes, I wasn’t completely satisfied with the chocolate profile… Do you ever find that even though you just dumped a bunch of cocoa powder in a recipe, it still doesn’t end up actually tasting like chocolate? I finally found one chocolate cookie recipe that paralleled the greatness that is Van Stapele Koekmakerij and was worthy of Valrhona chocolate… Averie Cooks’ Quadruple Chocolate Soft Fudgy Pudding Cookies. This is hands down one of my favorite cookie recipes to date… and I’m not even crazy about chocolate cookies.




Now, I am almost 100% certain that Van Stapele does not use “chocolate pudding mix” in their original recipe, nor do they use additional chunks of chocolate, but I don’t care because these cookies are soft, chewy, full of chocolate, and completely worthy of the $50 of Valrhona chocolate I mixed into them (slight exaggeration). Although the original recipe doesn’t require you to use Vahlrona chocolate, it seems like the only logical decision is to use the very best chocolate you can find when baking a recipe with a name like Quadruple Chocolate Soft Fudgy Pudding Cookies!


Quadruple Chocolate Soft Fudgy Pudding Cookies recipe slightly adapted from Averie Cooks: 

¾ cup unsalted butter, softened

¾ cup light brown sugar, packed

¼ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’)

¼ cup Valrhona 100% pure cocoa powder (I recommend using Valrhona, whenever possible, but it is not necessary to make these cookies!)

2¼ cups all-purpose flour

1¼ teaspoon baking soda

½ teaspoon salt

1 cup Valrhona Chocolate Caraibe 66% Feves, chopped

½ cup Valrhona Chocolate Ivoire 35% Feves, chopped

32 discs Valrhona Chocolate Ivoire 35% Feves, reserve for stuffing the cookies (You may have to use more or less depending on the size of your cookie, but I used two discs per cookie)

  1. To make the cookies, in the bowl of a stand mixer fitted with a paddle attachment beat the butter and sugars for 1 minute, until light and fluffy.
  2. Add the vanilla extract and eggs one at a time and beat on medium-high speed until well combined.
  3. In a medium mixing bowl, whisk together the pudding mix, cocoa powder, flour, salt, and baking soda. Gradually add the dry ingredients to the butter mixture on low speed until just combined. Add the chopped chocolate and beat on low speed until just combined.
  4. Scoop the dough in ~¼ cup-measurements, about 16 equal-sized mounds. Flatten the mound slightly, place two discs of white chocolate in the middle, and then bring the edges up and over the chocolate and seal. The chocolate should be completely covered. Place mounds onto the prepared baking sheets and leave about 2″ between the cookies. Cover with plastic wrap 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.
  5. Preheat oven to 350 degrees F and bake the cookies for 10-12 minutes, or until edges and tops are just set. Do not overbake! Cookies will firm as they cool. Allow cookies to rest on the baking sheet for at least 5-10 minutes before serving them.

Yields 16 large cookies

2 Comments leave one →
  1. Judith Bassoul permalink
    February 27, 2015 8:17 am

    If these are like the ones in Amsterdam, they must be perfect!


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