Andes Mint Chip Soft Fudgy Chocolate Cookies

I recently made these for the first time and liked them so much that I had to make them again the next week. They are soft and big and perfect! Pretty sure these are my very favorite cookies now. Thanks to Averie Cooks for this recipe. These below were a little undercooked compared to the others I made, but I liked the gooey ones just fine too. 

Andes Mint Chip Soft Fudgy Chocolate Cookies

3/4 c. unsalted butter, softened 
3/4 c. light brown sugar, packed
1/4 c. granulated sugar
2 large eggs
2 t. vanilla extract
1 (3.7 - 3.9-oz.) pkg. instant chocolate pudding mix
1/4 c. cocoa
1 t. instant espresso granules (optional)
2 c. flour
1 t. baking soda
Pinch salt
1 (10-oz.) bag Andes Creme de Menthe Baking Chips
2.5 - 3 oz. dark chocolate, chopped 

Using paddle attachment, in mixing bowl combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed. After scraping down the sides of the bowl, add the pudding mix, cocoa, espresso granules, and mix on low just until combined.

Add the flour, baking soda, and salt, and mix on low just until combined, about 1 minute.

Scrape down the sides of the bowl and add the Andes chips and chopped chocolate, and mix on low only for about 30 seconds.

Using a large cookie scoop or a 1/4-cup measuring cup form into balls of dough, and flatten slightly. Place mounds on a tray and cover with plastic wrap. Refrigerate for at least 2 hours, up to 5 days. (Refrigerating is important for the cookies to keep their shape.)

Preheat oven to 350°, Spray cookie sheets with cooking spray (or use a Silpat). Place cookie dough on baking sheet, at least 2 inches apart and bake for about 10 minutes, or until edges have set and tops are just set and look slightly underdone.  Cool cookies on cookie sheet for about 10 minutes before serving. 

Cookies or dough can be kept in the freezer for up to 6 months.