Yummy Chocolate Pudding

Cream together softened butter, sugar, and brown sugar in a medium bowl until light and fluffy, about 2 minutes.

Beat in the 2 large eggs and 1 egg yolk one at a time, mixing well after each addition until fully incorporated.

Whisk together cornstarch, baking cocoa, and vanilla extract in a small bowl until combined, then fold into the egg mixture.

Stir in the half and half gradually until smooth and well blended, then fold in the chocolate chips.

Bring 2 cups of water to a boil in a large pot, then reduce heat to maintain a gentle simmer.

Carefully pour or spoon the chocolate mixture into a heatproof bowl, then place the bowl over the simmering water (double boiler method), ensuring the bottom does not touch the water.

Stir the mixture constantly for 15-20 minutes until it thickens to a pudding consistency and reaches 160°F on a food thermometer.

Remove the bowl from heat and let the pudding cool for 5 minutes, stirring occasionally to prevent a skin from forming.

Divide the pudding evenly among 4 serving cups and refrigerate until chilled before serving, or serve warm if preferred.