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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!
Found this yummy recipe on Pinterest. I’d love to make them for a church fundraiser next weekend, but I’d rather make them a bit smaller for that, so they would go farther. Should I do anything different? Or, is this the type of recipe that just needs to be a BIG cookie? Thanks so much!
Hi Shirley. I have not tried making them smaller, but here’s what I would do: Make them as directed and then bake a trial batch with a few smaller cookies, baking them for a shorter amount of time (they’ll cook faster if they’re smaller). See how the trial batch turns out and then make more that size if it works 🙂
Thanks so much, I’ll let you know how it works!
I just made these. They baked up more fluffy than flat, like in the picture. Maybe it’s because I doubled the recipe. They are still really good! I could only eat one cause they are super rich
How many cookies does this make?
Hi Angie. About 1 dozen.
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Hi!
Did you chill or refrigerate the cookie dough before baking them? Do you think it’s necessary? Will it keep my cookies from melting? :))
Thanks!!
Hi Andre. I did not refrigerate these cookies at all prior to baking. The cookies are soft batch, so they will not melt, but they do bake up nice and soft. Read the cooling instructions to ensure you allow them enough time to cool on the pan.
Wow…these cookies seem as if they would melt the moment you touch them. I imagine around chocolate lovers, the lifespan of these cookies are about five minutes. Lol. They say food must speak to the eyes, and even though I don’t eat cookies, this is speaking to me in about 30 different languages. Beautiful work and photo
*phew* glad you got rid of all the non-chocolate lovers! THESE COOKIES ARE KILLIN ME ASHLEY! KILLIN ME! Why are they not on my doorstep? In my house? IN MY BELLY???! They look SO gooey and packed full of chocolate goodness! pinning!
Hi, these look amazing… I’m wondering how many cookies this recipe will make…. I may need to double it 😉
Hey Danielle. They make one dozen 😉
Have you ever doubled the recipe? Did it turn out the same?
I just doubled the recipe and they turned out spongy like cake. Still taste good though.
Hey! Can dough be made ahead of time and refrigerated? I’ve made these before but have always baked same day. Let me know and thanks!
Kathleen Riley October 15, 2022
I chill the dough before baking. I use a number 40 ice cream scoop and get around 30-32 cookies.
Grandma’s are always suppose to have cookies when the grandkids come to visit, so after chilling the dough, I scoop the dough into balls, place them on a cookie sheet and freeze them. After they are frozen, I label a zip lock bag with the type of cookie, the oven temperature and the amount of time needed to bake them, and place the cookie balls in the bag. Thus I always have cookies available when the grandkids show up. These are a favorite, along with Double Tree Chocolate Chip cookies, and Taste of Home Giant Molasses cookies. Thus I can please the different taste preferences when they visit. I love these cookies!!!
Thank you so much for the detailed review, Kathleen 🙂 What lucky grandchildren you have! All of those cookies sound delicious.
Irresistible cookies! They look great and I am sure taste even better!
Oh my gosh these look totally awesome!