Wednesday, June 3, 2015

Soft batch double chocolate fudge cookies


Soft, decadent double chocolate fudge cookies are what dreams are made of. These thick and chewy cookies are perfect with a glass of milk. It's a chocoholic's dream come true!

So far, 2015 has been the Year of the Muffin here on Eva Bakes. I realized that it's been way too long since I've baked any cookies around here, so I am finally fixing that today.

I don't know about you, but I like my cookies to be big, soft and chewy. I don't like hard, crunchy cookies. If I wanted something brittle and dry, I'd eat a cracker or hard pretzel instead. Am I right?

My friend Ashley at Baker by Nature posted these big, beautiful double chocolate fudge cookies earlier this year. Of course I just about drooled on myself when I saw her post. It took me about 0.1475 seconds for me to decide to bake these cookies today.


What I liked best about this recipe (other than the taste, of course, but I'll get to that in a sec) is that I didn't need to use my stand mixer. Most cookies require you to cream the butter and sugar together and then add in the remaining wet ingredients and then the dry ingredients. Not this recipe. Oh no. This one only requires 3 bowls and some elbow grease.

And how did these taste? Did they live up to their name? Oh yes - that and a lot more. The tops were just slightly crisp, while the interiors were chewy yet soft as a pillow. Almost like a perfect brownie, but in cookie form. It's like a chocolate explosion in your mouth.

As for the name of these cookies, I actually think these need to be called quadruple chocolate fudge cookies since there is cocoa powder, melted chocolate and two types of chocolate chips in the batter. Well, at least mine did. If you add in white chocolate chips into the mix, you can call them quintuple chocolate fudge cookies. I might be getting carried away, but you get the drift, right?


Soft batch double chocolate fudge cookies
  • 1 cup semi-sweet chocolate chips
  • 2 Tablespoons unsalted butter
  • 1 cup + 3 Tablespoons all-purpose flour
  • 3 Tablespoons unsweetened cocoa powder (I used Hershey's Dark)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 Tablespoons light brown sugar, packed
  • 2 large eggs
  • 2 Tablespoons milk of choice
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup chocolate chips and/or chunks (I used 1/2 cup of semi-sweet chocolate chips and 1/2 cup of dark chocolate chunks)
Directions
Preheat your oven to 325 degrees F.

Line two baking sheets with silicone mats or parchment paper and set aside.

In a small microwave safe bowl, heat the chocolate chips and butter in the microwave. Heat in 15-20 second bursts until both the butter and chocolate chips have melted. Mix until smooth. Do not overheat this or else the chocolate will seize. Set aside.

In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

In a medium sized bowl, mix together the sugars, egg, milk and vanilla. Transfer this to the large bowl with the dry ingredients and mix until everything just comes together.

Add in the butter/chocolate mixture and the chocolate chips. Mix until everything is just combined.

Using a medium-sized cookie scoop (or two spoons or a measuring cup), drop about 1/4 cup of batter onto your prepared baking pans. Be sure to space out each mound of cookie dough at least 2 inches apart.

Transfer to your preheated oven and immediately turn the temperature down to 300 degrees F. Bake for 18-20 minutes.

Allow the cookies to cool completely before serving.

Cookies should be stored in an airtight container at room temperature and will keep for over a week. They can also be frozen and thawed.

Yield: About 20 cookies

Source: Barely adapted from Baker by Nature

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