Perfect for whenever that chocolate craving strikes, these Double Chocolate Fudge Cookies will hit the spot every time!
One of the things I love most about this recipe, is that there is no chilling time. How many times have you wanted a freshly baked batch of cookies, only to realise when you read the recipe that it will be several hours before you can enjoy your cookies?! Well now you can have these irresistible double chocolate cookies baked fresh from the oven and into your tummy within the hour. Or within half an hour, if you’re like me and can’t wait for them to cool.
If your house is like mine, these cookies won’t stick around for very long. They lasted a mere two days in mine; it was impossible to limit ourselves to just one cookie a day. And why should you?! They are pretty much a cross between a fudgy brownie, rich chocolate cake and a cookie, all in one. How can you go wrong? Take them along to your next social gathering and see how fast they fly off the table.
Choose a high quality chocolate
When you make these cookies, make sure you choose a high quality chocolate, that is either semi sweet or dark. This will play a huge part in the richness of the cookies and how amazing they taste. I like to use Ghirardelli chocolate chips while in the States, and if you’re in New Zealand, I always reach for Whittaker’s Dark Ghana chocolate, which you can chop up instead of using chips.
Why is coffee such an important part of this recipe?
These cookies are for the true chocolate lover (like myself). They are rich and complex in flavour, thanks in part to the strong coffee. Now, if you’re familiar with putting coffee in chocolate recipes you’ll know exactly why it’s important. If not, let me explain. Coffee is often added to chocolate desserts like chocolate cake and chocolate cookies to enhance the chocolate flavour. It is not to make the chocolate dessert taste like coffee. Most of the time you won’t even be able to notice a discernible coffee flavour at all. So do not skimp on the coffee in this recipe for the best flavour.
Double Chocolate Fudge Cookies
Ingredients
- 1 cup butter salted, room temperature
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 1 & 1/2 teaspoons vanilla extract
- 2 eggs
- 3 tablespoons strong coffee
- 2 & 2/3 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi sweet chocolate chips (I used Ghirardelli)
Instructions
- Preheat oven to 350 degrees F (177 degrees C). Using a stand or hand-held mixer, cream the butter and both sugars together until creamy and fluffy. Add the vanilla. Add the eggs and mix until just incorporated.
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add the flour mixture to the wet ingredients and mix until well combined, adding the coffee as you go. The dough should be thick and sticky, but not too sticky that it will make a mess. If it’s too sticky, add more flour, one tablespoon at a time. Stir in the chocolate chips.
- Scoop the cookie dough in even scoops, using a cookie scoop if you have one. I used a 3 tablespoon cookie scoop. The dough should make around 18 cookies. Place balls of dough of a cookie sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes and transfer to a cooling rack. Leave cookies to cool on the tray sheet for 10 minutes then transfer to the cooling rack. The cookies will be underdone and puffy at first, but soft, thick and fudgy once cooled.
These look and sound sooooo delicous. wish I lived close by to try them