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Warning: These Soft Batch Double Chocolate Fudge Cookies are for CHOCOLATE LOVERS only!!! Full of intense chocolate fudge flavor, these cookies basically melt in your mouth. So good with a glass of milk!
Double Chocolate Fudge Cookies
Exactly two weeks ago I posted a link to my Coconut Oil Chocolate Chunk Cookie Bars on Instagram. One of my sweet readers (Hi, Lauren!) commented on the post requesting a recipe for double chocolate cookies because her little boys love them, and well, I just couldn’t say no! It’s pretty easy to convince me to get in the kitchen and bake a batch of cookies any day… and when you ask nicely, I get on it! So Lauren, these double chocolate fudge cookies are for you… and every other chocolate lover out there.
These cookies are like pure chocolate fudge!!! I based the dough off my aunt taties famous “death by chocolate cookies“, and after a few twists and tweaks, scored big! I ended up scaling down the butter to just two tablespoons! And scaling the chocolate quantity up to two full cups PLUS cocoa powder! Like I said in the beginning, these cookies truly are for chocolate lovers only 😉
How to make Chocolate Fudge Cookies
- Preheat your oven and line a large baking sheet with parchment paper.
- Whisk together the dry ingredients!
- Melt chocolate chips and the butter in the microwave. And in a separate bowl whisk the vanilla sugars and eggs. Beat in milk and vanilla. Then add melted chocolate in and combine.
- Add the dry ingredients and stir to combine. Then toss in the remaining chocolate chips!
- Scoop 1/4 cupfuls of the batter onto the prepared baking sheet, and bake one tray at a time.
- Press a few extra chocolate chips on top of the warm cookies, if desired. Cool on the cookie sheet… then devour!!!
The Cookie Dough will look more like Brownie Batter
But don’t fret! This is totally normal. Use a large cookie scoop and scoop the batter directly onto the prepared baking sheet!
- These cookies must – I repeat – MUST cool completely on the tray. I usually leave the room for a good hour before I even think about sneaking them off the tray.
- Because these cookies are so chocolate heavy, I added a good pinch of salt and vanilla the the dough. Please don’t skip these two ingredients – they make it work.
- Any chocolate chip brand will do.
Final words of advice… make sure you have a milk chaser ready to pair with a plate of these cookies, and go get baking now 😉 xoxo
More Chocolate Cookies from Scratch:
- Espresso Chocolate Fudge Cookies
- Soft Batch Chocolate M&M Cookies
- Chocolate Orange Brownie Cookies
- Triple Chocolate Brownie Cookies
- Double Chocolate Peppermint Fudge Cookies
Soft Batch Double Chocolate Fudge Cookies
Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips, divided
- 2 and 1/2 tablespoons unsalted butter, cut into tiny cubes
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 tablespoons whole milk, at room temperature
- 2 and 1/2 teaspoons vanilla extract
- Flaky sea salt, for sprinkling
- Extra chocolate chips, 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!
I made these today. We’re dark chocolate fans so I used Guittard extra dark chips. And I made them a bit smaller, 18 cookies. Excellent and I’ll definitely make again.
Mine are almost done cooling on the baking racks. They def needs the set up/cooling time as instructed…I couldn’t wait and tried eating one before they set up completely and they fell apart (but still tasted perfect). Btw the raw dough is delish I made mine smaller, got approx. 28 cookies and baked for 8 min.
What size did you make yours?
These are delicious! They remind me of a brownie cookie recipe I’ve made before. However, I found that my second tray turned out differently than the first, maybe from sitting for a while before baking? Still delicious, but didn’t spread as much or get as glossy.
These cookies are amazing! I’ve made them twice in two days! Last time with peanut butter chips, I ran out of chocolate chips. My new favorite chocolate cookie recipe!
I’m so happy to hear that! And PB chips sound like a delicious addition!
I only have Milk Chocolate chips is it ok to use them for both parts of the recipe that calls for chocolate chips?
Hi Emily. This will yield an extremely sweet cookie! And one much lighter in chocolate taste and color. But I think technically it should work.
Do I really have to wait until they cool down to eat them??
You do! At least 30 minutes, or they’ll be too soft and gooey to handle.
I made these with two substitutions: I used organic cacao powder for the cocoa powder and replaced the butter with equal amount of tangerine flavored olive oil—they turned out amazing!
So happy to hear your substitutes work out well, Tammy!
I’m NEVER using any other chocolate fudge cookie ever in my life. This is the one. Thank you!
made these, everyone loves them!!
As SOON as I seen this post I knew I had to try it for my baby brother John (58) me He says You can never have too much money or chocolate He kinda lives that way I am also a DEDICATED baker by nature Always have loved it! However Many I’ve tried from Pinterest were disappointing NOT this one Pure pleasure to bake & eat Thank You