Soft Batch Double Chocolate Fudge Cookies
User Reviews
4.9
Soft Batch Double Chocolate Fudge Cookies
Description
Soft Batch Double Chocolate Fudge Cookies blend flour, cocoa powder, baking powder, and salt into a dough enriched by melted butter and chocolate chips. The mixture is cooled minimally, ensuring the cookies spread just enough while baking at a moderate 325°F temperature. By folding in half the chocolate chips and reserving some for decoration alongside flaky sea salt, the cookies offer pockets of melted chocolate punctuating a deeply chocolatey base. They bake to a tender consistency that holds moisture, avoiding the crispness common in other cookies. The use of milk and vanilla extract balances the richness and adds subtle sweetness.
The recipe involves melting butter with some chocolate chips to create a smooth, fudgy base incorporated into a well-aerated egg and sugar mixture. Dry ingredients are folded in gently, preserving the softness of the batter. These cookies are suited for serving as a dessert or snack where a dense chocolate flavor with soft texture is desired. They can be cooled on baking sheets to finish cooking, enhancing their chewiness.
Ingredients
- 1 cup all-purpose flour 2 tablespoons
- 3 tablespoons cocoa powder unsweetened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips divided
- 2 unsalted butter 1/2 tablespoon, cut into tiny cubes
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 egg large, at room temperature
- 2 tablespoons milk whole, at room temperature
- 2 vanilla extract ½ teaspoon
- sea salt flaky; for sprinkling
- chocolate chips extra, for decorating
Instructions
- Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
- In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth.
- In a large bowl whisk together both sugars and the eggs, beating until well combined. Beat in milk and vanilla. Then fold in the melted chocolate, stirring until evenly combined.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix here!
- Fold in the remaining chocolate chips, stirring until everything is just combined.
- Scoop 1/4 cupfuls of the batter directly onto the prepared baking sheets, leaving room for spreading.
- Bake, one tray at a time, for 15 minutes, or until the edges are set and the tops are dark and shiny.
- Press a few extra chocolate chunks on top of the warm cookies and sprinkle with sea salt.
- Allow cookies to completely cool on the baking sheet for one hour before serving!
User Reviews
Overall Rating
4.9
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