Friends.
These cookies are seriously chocolatey. I’m talking more chocolatey than my double chocolate cookies. So chocolatey you probably will be able to showcase your self-control by only eating one. And let’s be serious, most people don’t stop at just one cookie; at least the people I hang out with don’t.
You can all thank the Blazers new beat writer, Jabari Young, for these cookies. We were having a little Twitter chat (as you do in 2014) and I said I would make him cookies to welcome him to Portland. He asked for some fudge cookies and this recipe was born! I met him at his office and sent him on the Blazers road trip with a bag of cookies.
Because no road trip is complete without cookies. We’re basically best friends now.
I’d never made fudge cookies before and I don’t think I’d eaten one either. I just figured it had to be the most chocolate-filled cookie I’d ever made. I loosely based the recipe on those double chocolate cookies and went to work.
Lots of chocolate, some espresso powder to really bring out the chocolate flavour, a little vanilla for sweetness and some adorable polka-dotted parchment paper made these cookies little chocolate dreams. {Cute parchment paper is optional, plain ol’ white/brown parchment is totally acceptable :)}
These cookies have the seal of approval from my most trusted taste-testers: my family, two Taylors and Zach. I’m sure later today they’ll also have Mary’s seal of approval, given that she’s the ultimate chocaholic.
So here ya are. Make them, love them, and try not to die of chocolate overload 🙂
Ingredients
- 2 cups (265g) all-purpose flour
- 1/2 cup (42g) dark cocoa powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tsp. espresso powder
- 1 pound (455g) bittersweet chocolate, chopped
- 3/4 cup (1 1/2 sticks; 170g) unsalted butter
- 1 1/2 cups (274g) packed light brown sugar
- 1/2 cup (107g) sugar
- 4 eggs
- 2 tsp. vanilla extract
- 2 cups (318g) bittersweet chocolate chips
Instructions
- Whisk together flour, cocoa powder, baking powder, salt and espresso powder.
- Melt the chopped chocolate over a double boiler or in a microwave, stirring every 30 seconds to make sure the chocolate doesn't burn. Set aside.
- Cream butter and both sugars. Add eggs one at a time, incorporating after each addition, then stir in the vanilla. Blend in the melted chocolate, stir in the dry ingredients and gently fold in the chocolate chips. Set aside for 30 min - 1 hr to develop the 'fudginess' in the cookie.
- Preheat oven to 350°F and line baking sheets with parchment paper. Scoop cookie dough onto baking sheets and bake for 8-10 minutes, until the edges are set and the centre is soft. Let cool on baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
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