Imagine sinking your teeth into a cookie so decadent, so rich, that it instantly transports you to chocolate paradise. These Soft Batch Double Chocolate Fudge Cookies are not just a dessert—they're a melt-in-your-mouth experience that will make chocolate lovers weak at the knees. With a perfect balance of gooey chocolate chips and a tender, fudgy texture, these cookies are about to become your new obsession. Get ready to transform your kitchen into a chocolate lover's dream!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cookie removal.
- In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3-4 minutes. This process helps incorporate air and creates a softer cookie texture.
- Add eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and mix until fully combined, scraping down the sides of the bowl to ensure even distribution.
- In a separate medium bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt. Sifting helps remove lumps and ensures even mixing of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in chocolate chips using a rubber spatula, distributing them evenly throughout the dough. For extra indulgence, reserve some chips to press into the top of each cookie before baking.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake in the preheated oven for 10-12 minutes. Cookies will appear slightly underbaked in the center but will continue to set as they cool. Avoid overbaking to maintain a soft, fudgy texture.
- Remove from oven and let cookies rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, placing a piece of bread in the container to help maintain moisture and softness.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't Overmix: Mix your dough just until ingredients are combined to keep cookies tender.
- Chill for Extra Flavor: For even more intense flavor, chill the dough for 30 minutes before baking.
- Use Quality Chocolate: Choose high-quality chocolate chips for the most luxurious taste.
- Watch Baking Time Carefully: Remove cookies when edges are set but centers still look slightly underbaked.
- Cool Completely: Let cookies cool fully to develop their signature soft, fudgy texture.
- Storage Hack: Add a slice of bread to your cookie container to keep them soft and moist for days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
