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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 live at 7000 ft elevation, and in case there is another unfortunate soul at high altitude reading this, I made these with the following modifications (based on King Arthur Flour’s altitude adjustments):
– Increased milk to 1/4 c
– Increased flour to 1 1/4 c + 2 tbsp
– Decreased brown sugar to 1/4 c + 1 tbsp (in retrospect, probably should’ve left the brown sugar and decreased white sugar instead)
– Increased oven temp by 25 degrees (preheated at 350 then reduced to 325) and decreased bake time accordingly
Fortunately, they puffed up very well! I was pleased that the shape of these turned out much better than most of my cookies–altitude has murdered almost every last one of my recipes… And of course, the chocolatey-ness is DIVINE. That said, I think I overbaked them by 1 or 2 minutes (even though I checked them early!) because they were a touch dry the next morning. I only made 6 cookies and saved the dough in the fridge, so I am going to try another batch tonight or tomorrow and see if decreasing the bake time even more will help. I’m also wondering if increasing the fat slightly may help the recipe hold its moisture better in my dry/elevated climate.
Thanks for this recipe! I will definitely bake them again, although I may need one or two more tweaks for my high altitude special needs. 🙂
Holy moly these are amazing! We doubled the batch and ate dough by the spoonful and didn’t wait the indicated hour for them to cool before we tried them. I’m very impressed! Thanks for the recipe! They are so so good!
If I make these into cookie bars how long would they take to cook? It’s an 8×8
Hi Shelby. I’ve never made these into bars so I’m not sure.
These look insanely delicious! I love, love, love chocolate, so these look right up my alley. Can’t wait to give them a try! Thank you for sharing! (:
They are in the oven now !
What a time for my doctors to put me on a “strict” low-fat, low-cholesterol regimen!! Not this month, not with cookie recipes like this to try, unh-uh, not no way, not no how!!
Ha! I hope you enjoy them, Joyce 😉 They’re worth the splurge! xo
I just want to verify that this recipe uses only 2 Tablespoons of unsalted butter.
Yep! That’s correct.
Hi!! These look AMAZING. Stumbled across them on Pinterest yesterday.
Question… It calls for unsweetened Cocoa ….. Can I just use the normal kind? I’m guessing since mine doesn’t say “unsweetened” that it’s sweetened….
Hi Lindsay. It is important the cocoa powder be unsweetened as it will majorly effect the taste of the cookies. Sweetened cocoa powdered will make VERY sweet cookies.
Step 2 says to melt the chocolate with butter but at the end you mix that plus chocolate chips with the rest of the ingredients, which chocolate do you melt, the milk or semisweet?
Hi Ashlee. You melt the semi-sweet with the butter, then mix in the milk at the end. It’s indicated in the method 🙂
But your recipe call for 2 cups of semi sweet chocolates i dont see any milk chocolate
Se ven deliciosas, gracias.
You’re welcome 🙂
Hi, is the cookie top supposed to be smooth or crackly?And can I use baking chocolate instead of chocolate chips since that is all I have left in my pantry