1/2 cup butter, softened
2/3 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
2 tablespoons dark unsweetened cocoa powder (or you can use regular unsweetened cocoa powder)
1 box (3.5-3.8 ounces) instant dark pudding mix (or any instant chocolate or chocolate fudge pudding mix, not sugar-free)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 cups dark chocolate chips, divided
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in vanilla and egg until smooth. Mix in cocoa powder and pudding mix (just the powdery mix, not actual pudding). Beat in flour and baking soda until well blended. Stir in 1 1/4 cups of chocolate chips.
Drop cookie dough balls onto a wax paper lined cookie sheet. You don’t have to space them out, you’re going to chill the cookie dough balls. Press a few of the remaining chocolate chips into each cookie.
Cover with plastic wrap and chill for at least 2 hours. (You can also just chill the bowl of cookie dough, but you’ll need it to chill for at least 4 hours. It’s harder to scoop cold, so scooping out cookie dough balls before chilling is easier.)
Preheat oven to 350°F. Line cookie sheets with parchment or a silpat.
Bake for 10-13 minutes, until the edges lose their sheen.