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!
Sara safa says
I’m dying to make these cookies! I love your recipes & have tried few of them which all turned out great!
Unfortunately I couldn’t find brown sugar the last two times I went looking for it!! I guess everyone is staying home baking lol
Could I use coconut sugar instead?!
Really hope u reply ❤️
bakerbynature says
I think that should work fine! But the flavor will be slightly different.
Karolyn says
I just made these cookies and they are delicious!! I didn’t use whole milk because I didn’t have any but used 1/2 & 1/2 instead. I also mixed peanut butter chips with the 2nd cup of chocolate chips. Perfection!!! Next time (and there WILL be a next time, maybe right now!), I’m going to add walnuts too. My new favorite cookie. Thanks so much for sharing.
Umber says
Yummy tasting recipe… cookies were so good specially the next day! Only thing is mine did not turn out as thick as yours. I even chilled the dough for 20 mins plus. The last ones were still a bit thicker than the first ones bc by then the dough had chilled even further.
In the first batch I tried with more dough (50gm) so they spread so much and spread thin! Second batch used lesser amount (40gm) so they spread less but still were not thick like yours in the pics! How can I send a pic of my cookies for ref?
Heather says
These are Great!!! My kids and I LOVED them so much. We used sea salt and it tasted sooooo good!
Imsen says
looks really yummy, can’t wait to try it!
Shar says
These are exactly as described. CHOCOLATE! And they are fabulous!
Thanks for another great recipe !
Karli says
These are honestly the BEST. I want everyone to see all the good reviews and make them for themselves. I’m newly married and my husband loves these- honestly I’m feeling super domestic LOL
Maryanne H says
These cookies came out amazing! I couldn’t believe they had such a small amount of butter and no oil and they are so soft inside with a nice crisp top like a good brownie. I used a mix of milk and dark chocolate because that’s what I had on hand and sprinkled a pinch of kosher salt on the tops. I will definitely make them again. Thanks for sharing your recipe.
Sara Denbo says
This recipe popped up in IG at just the right time. I am baking desserts for our upcoming bris. But you intrigued me at “death by chocolate cookies’. Any chance this can be published? Thanks for the inspiration!
Sara
Carol | amsuicmom says
These are fabulous! My kids love them. I sent some to my daughter at college, and recently got a text from one of her friends asking me to please send some more of these cookies! Thanks so much!