ADVERTISEMENT
ADVERTISEMENT

Double Chocolate Fudge Cookies

Introduction:

Indulge in the ultimate chocolate experience with Soft Batch Double Chocolate Fudge Cookies – a rich and fudgy delight that’s perfect for chocolate lovers. These cookies are soft, chewy, and loaded with intense cocoa flavor, making them the perfect treat for any occasion. Whether you’re baking for a special event or simply craving a sweet indulgence, these cookies are sure to hit the spot.

Why We Love This Recipe:

✔️ Rich Chocolate Flavor: Experience the deep cocoa flavor of these cookies, enhanced by the addition of chocolate chips for an extra burst of chocolatey goodness. ✔️ Soft and Chewy Texture: Enjoy the perfect combination of softness and chewiness in every bite, creating a cookie that’s irresistible and satisfying. ✔️ Easy to Make: Whip up a batch of these cookies with simple ingredients and straightforward instructions, making them perfect for novice and experienced bakers alike.

Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 and 1/2 cups (300g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour

ADVERTISEMENT

  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (350g) semisweet chocolate chips

Instructions:

Preheat the Oven and Prepare the Baking Sheets:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.

Cream the Butter and Sugar:

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the Eggs and Vanilla:

Beat in the eggs, one at a time, until well combined.

Stir in the vanilla extract until smooth and creamy.

Mix the Dry Ingredients:

ADVERTISEMENT

In a separate mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Stir in the semisweet chocolate chips until evenly distributed throughout the dough.

Scoop and Bake the Cookies:

Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches (5cm) apart.

Bake in the preheated oven for 8-10 minutes, or until the cookies are set and slightly firm around the edges.

Be careful not to overbake, as you want the cookies to be soft and fudgy in the center.

Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes:

  • For an extra indulgent touch, you can add chopped nuts or white chocolate chips to the cookie dough.
  • Store any leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.

SHARE

ADVERTISEMENT

Leave a Comment