Double Chocolate Fudge Cookies
These Double Chocolate Fudge Cookies are so rich and indulgent, you'll have a hard time eating just one!
Servings: 18 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.
Notes
Cookies can be stored at room temperature in an air-tight container for up to one week.