Dark Double Chocolate Fudge Cookies
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.
dark (70%) chocolate, melted
dark brown sugar
(¾cup / 5.3oz)
white granulated sugar
(½ cup / 3.5oz)
unsalted butter, softened
(½ cup / 1 stick / 4oz)
large egg, room temp
plain (all purp flour
(1 ½ cups / 6.9oz)
dutch process cocoa
(½ cup / 2oz)
dark chocolate chips
(300g / 10.5oz)
sea salt flakes, optional
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.
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).
For more cookie recipes,
Dessert, Snack, Sweets
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