Double Chocolate Fudge Cookies


 Prep Time : 30 Minutes | Cook Time : 10 Minutes | Total Time : 1 hour | Difficulty : Easy

cuppa 2

So we’ve been back at work for a couple of weeks now and I think we’ve earned a treat. A fudgy chocolatey melt-in-your mouth treat. Because reasons. I think we should just get down to it – you need these cookies right now!

Preheat the oven to 180C(350F) and line a cookie sheet with baking paper. Don’t panic when you see the ingredients – the measurements are correct – trust in the universe! Chop the dark chocolate and butter into a microwave safe bowl and zap for 20 second bursts until just melted. Mix it well to make sure there are no un-melted lumps and let it cool. Sift the flour, baking powder and salt into a small bowl and set aside. Beat the eggs, sugar and vanilla together for a few minutes until the mix is pale and the sugar is pretty much dissolved. Don’t whip it to a fluffy mass like you would for a sponge cake. Stop when it looks like this:

egg

Mixing slowly, pour in the chocolate and beat for a minute or so to make sure it’s well combined. Add the dry ingredients and beat for another minute. Stir in the white chocolate chips. Ok. So it will look impossibly runny right now. Like this:

goo

Remember, the universe has your back. Put the bowl in the fridge for 15 minutes. As the mix cools the chocolate and butter firm up a bit and make it scoop-able. As soon as it’s workable and will hold its shape when scooped into a mound you’re good to go. Using a tablespoon or similar sized cookie scoop, make mounds on the cookie sheet. Leave at least 3 inches between for spreading.

raw on tray

Bake for about 8 minutes turning halfway through. The tops should look shiny and be starting to crack and the cookies should be barely firm when pressed gently. Let them cool completely on the tray as they will be very soft while they’re warm.

baked on rack

These cookies are best when they are a little soft in the centre, giving them a fudgy texture, but if they come out a little firm they are still amazing! While they are fabulous on their own they also make superb ice-cream sandwiches which I discovered a day or so after baking when I was looking around the kitchen for dessert for me and my Head of Tasting. There are no pictures of those – they didn’t last long enough – the softness of the cookies is perfect so the ice-cream doesn’t squeeze out when you bite in!

baked in tin

Double Chocolate Cookies


Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 25 x 2 inch cookies

The fudgiest, most chocolatey cookies ever!

Ingredients:

  • 50 gm | 0.9 oz | 1/4 cup flour
  • 1/4 tsp baking powder
  • pinch salt
  • 225 gm | 8 oz | dark chocolate (70% cocoa or higher)
  • 30 gm | 1 oz | 2 tbsp butter
  • 115 gm | 4 oz | 1/2 cup caster sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 90 gm | 3.2 oz | 1/2 cup white chocolate chips

Directions:

Preheat the oven to 180C(350F) and line a cookie sheet with baking paper. Chop the dark chocolate and butter into a microwave safe bowl and zap for 20 second bursts until just melted. Mix it well to make sure there are no un-melted lumps and let it cool. Sift the flour, baking powder and salt into a small bowl and set aside. Beat the eggs, sugar and vanilla together for a few minutes until the mix is pale and the sugar is pretty much dissolved. Don’t whip it to a fluffy mass like you would for a sponge cake.

Mixing slowly, pour in the chocolate and beat for a minute or so to make sure it’s well combined. Add the dry ingredients and beat for another minute. Stir in the white chocolate chips. It will look too runny but don’t worry.

Put the bowl in the fridge for 15 minutes. As the mix cools the chocolate and butter firm up a bit and make it scoop-able. As soon as it’s workable and will hold its shape when scooped into a mound you’re good to go. Using a tablespoon or similar sized cookie scoop, make mounds on the cookie sheet. Leave at least 3 inches between for spreading.

Bake for about 8 minutes turning halfway through.  The tops should look shiny and be starting to crack and the cookies should be barely firm when pressed gently. Let them cool completely on the tray as they will be very soft while they’re warm.

Adapted from Ovenly.

© 2014 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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