Warning, if you don’t love chocolate this is NOT the blog post for you! I, like many of you, am a chocoholic. It’s my “thing,” and the more chocolate the better. My middle son (10) takes after his mama and loves all things sweet. Earlier this week he asked me if we could bake something together, which he hasn’t done in forever so I of course said yes. These amazing, indulgent Double CHocolate Fudge Cookies were the result of our two sweet tooths braingstorming together and you seriously don’t want to miss this recipe!
Can I add in here really quickly that photographing dark brown cookies is super hard? I could barely get the pictures to do them justice! Instead, let me describe these little bites of heaven for you. They are dense, sweet, and packed with chocolate flavor. It’s almost like fudge in cookie form.
They don’t take long to whip up. One secret to having them turn out so good is to use butter that’s just barely softened. Too soft and they’ll spread. When you whip up your butter, eggs and sugars you’ll still see the tiny butter chunks in the batter, that’s okay! It won’t be smooth. It’s also a super thick dough. These cookies don’t spread on the baking sheet but they are super fragile when you take them out, when they have such a hig percentage of chocolate it’s unavoidable. After cooling they firm up a bit but if you’re still worried about them being too soft just pop them in the fridge and they will be good to go.Print
Double Chocolate Fudge Cookies
Turn away if you’re not a chocoholic because these double chocolate fudge cookies are not for the faint of heart. Packed to the brim with chocolate chips and a fudge-y dense cookie, it’s an indulgent cookie recipe you won’t want to miss!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 18 large cookies
- Category: dessert
- Method: baking
- Cuisine: American
- 1 cup unsalted butter (2 sticks)
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 packet Hershey’s Instant Chocolate pudding
- 1/3 cup unsweetened cocoa powder
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 cups mini chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with a Silpat or parchment paper.
Combine butter, sugars, eggs, and vanilla extract in the bowl of a stand mixer with the whisk attachemnt. Beat on medium speed until just blended, about 2-3 minutes.
Add pudding mix and cocoa powder and mix another minute, scraping the sides as needed.
Add flour and baking soda and again mix for one minutes or until just blended, about 1 minute, scraping the sides as needed.
Remove bowl from stand and fold in chocolate chips with a spatula. Batter will be very thick.
Roll batter by hand into balls (1/2 cup size for large cookies, 1/4 cup for small) and place on prepared baking pan. Bake 8 minutes for small, 10 minutes for large cookies, or until edges are set and middle still looks undercooked.
Allow to cool on pan ten minutes before removing to cooling rack, cookies are very soft until they cool.
Keep in an airtight container up to one week or freeze up to 4 months.
Do not soften butter more than 5 minutes ahead of time or cookies will turn out runny. If butter is softened refrigerate dough at least two hours before baking.
I’d love to hear your thoughts if you try the recipe, is it too much chocolate? I definitely don’t think so but they are enough that I really only eat one and any cravings I have are satisfied. Let me know what you think!
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