These Dark Double Chocolate Fudge Cookies are like a brownie in cookie form. These thick, fudgy and soft chocolate cookies, with a crisp edge are irresistibly indulgent and incredibly easy to make.
113gunsalted butter, softened (½ cup / 1 stick / 4oz)
1large egg, room temp
1teaspoonvanilla
195gplain (all purp flour(1 ½ cups / 6.9oz)
55gdutch process cocoa(½ cup / 2oz)
¾teaspoonbaking soda
1teaspoontable salt
1 ½cupsdark chocolate chips(300g / 10.5oz)
¼teaspoonsea salt flakes, optional
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Line 2 large baking trays with baking paper.
In a large bowl with electric beater or in the bowl of a stand mixer, beat together the butter and sugar until lightened and creamy. Scrape down the sides of the bowl as necessary.
Add the egg and beat well. Scrape down the sides as necessary.
Add the vanilla and melted chocolate and beat through just to combine.
Add the flour, cocoa, baking soda and table salt, sifting anything that has lumps.
Pulse a few times until it stops puffing up, then beat on low until almost combined.
Set aside ¼ cup of chocolate chips and add the rest to the dough. Mix until the dough fully comes together. It will be a little sticky.
Roll approximately 4 tablespoons of dough into balls (slightly larger than a golf ball) and place 2 inches apart on a baking tray.
Dot the tops with the reserved chocolate chips (4-5 on each), then sprinkle with sea salt flakes, if using. Press down very slighty on the top (don't flatten them).
Bake 14-16 mins until outside looks dry and a little bit cracked. Remove from oven and let them rest at least 5 minutes before using a flat spatula to transfer them to a cooling rack.
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Notes
I find 15 minutes in my oven is perfect but all ovens vary. Test one or two first, take them out, let them cool for at least 10 minutes before breaking open to see if the inside is cooked through.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.