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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!
These were DELICIOUS! Made them for a party and they were a hit! Added salted caramel chips along with the chocolate chips. I live at a higher altitude a little over 5,000 ft and they came out soft and perfect with no adjustments. Will make again!
Has anyone made these and froze them? or frozen the dough? How did they turn out? I want to add these to my christmas cookie list but I would need to freeze them until christmas day, just because of the sheer volume of cookies I bake. These look amazing so excited to try them 🙂
Hi Reena. In my opinion, this batter is best baked right away. It doesn’t have the traditional cookie dough texture, so it doesn’t freeze that well.
Pregnant = making these cookies right now!!!
Yay!!! I can’t wait hear how they turn out, Emilyrose 🙂
How much do these make?
About 12 very large cookies 🙂
Hi! I’m really interested to bake this recipe. I recently gave birth to a baby girl and would like to ask if I can add flaxseed and brewers yeast to the batter to make them lactation cookies? Thanks very much! 🙂
My younger brother made these today for his cookie exchange party and added peppermint to them and they came out great. Everyone loved them.
OMG!! We tried again and it came out SOOOOO GOOOOD!! What a great recipe!!! I have officially subscribed to your blog. I think we will keep making videos of your recipes. See us re-do it here YouTube: JK and Counting https://youtu.be/FapBqq7tm0w
Our Vlog channel has the video of us making the cookie, YouTube: JK and Counting
We tried making this cookie, but was an epic fail due to a major error. https://youtu.be/f8c48f1tmUg
Hi! I just tried baking these cookies today and ran into some issues 🙁 hopefully you’ll be able to help me!
My batter’s cconsistency was quite gooey and liquidy (but not runny like water), so I wasn’t sure if I was doing it the right way. Usually cookie dough texture are more doughy I think… But the cookies rose and took shape beautifully when baking so yay! However the texture of the cookies turned out to be more cakey and puffy as compared to the ssupposedly chewy and fudgey texture. Wondering where could I have possibly gone wrong? Or is the cookie supposed to be more cakey than chewy? Should I have use baking soda instead of baking powder?
Would really love to make this recipe work! Thanks for your rreply!! 🙂