Love CHOCOLATE?
And love extremely chocolaty fudgy cookies?
I mean cookies that are fully loaded with chocolate and chocolate chips?
Yes, of course! And we love these cookies!!! They are so irresistibly incredibly YUMMY!!! Eating these cookies is like eating spoonfuls of moist Milo (chocolate malted milk powder)... with fudgy moist cake-like texture with crispy edges!
This recipe originates from one of my favorite baking book, Bake Class by Anneka Manning. I have to say that I love Anneka and her book because everything including these cookies that I have baked from this book always turns out to be as good as what I expected. And I hope that you will like this recipe too.
Heavenly Double Chocolate Fudge Cookies.
Why are these chocolate cookies so chocolaty?
This recipe bakes about 20 medium cookies with 150g dark chocolate incorporated into the cookie dough, plus another 60g dark chocolate chips and 60g white chocolate chips added. So, each cookie contains about 14g chocolate!
Then, my further calculation shows that each of these cookies contains only 3g butter and 2.5g brown sugar which are pretty minimal comparing to the amount of chocolate added! So you know why these cookies are very chocolaty.
Due to the substantial amount of chocolate added, I'm not going to say that these cookies are not sweet but I wouldn't suggest to reduce the amount of brown sugar added any further! However, if you prefer your cookies to be less sweet or somehow more bittersweet, you can use dark chocolate instead of white or milk chocolate chips or use dark chocolate with 70% cocoa instead of the ones with lesser cocoa content.
Furthermore, I would strongly suggest using the best quality couverture chocolate to bake these chocolate-loaded cookies and I'm sure that you will be able to taste the differences!
These chocolate fudge cookies won't spread a lot like the buttery type of cookies.
Can you imagine eating cookies is like eating spoonfuls of moist Milo?
So yummy with fudgy moist cake-like texture plus crispy edges!
If you love chocolate, I bet that you will love these cookies. Do you?
Here's a video showing how I baked these heavenly double chocolate cookies.
I must say that these chocolate cookies are pretty ultimate but if you are after a triple chocolate cookies recipe that have even MORE chocolate and also rather bittersweet, please stay tune!
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And here's the recipe that is adapted from the book, Bake Class by Anneka Manning.Make 20
(I used Callebaut callets with 54% cocoa)
60g unsalted butter, softened at room temperature
50g (1/4 cup) brown sugar
1 egg, at room temperature
1/2 tsp vanilla extract or paste
110g (3/4 cup) plain / all-purpose flour
1/4 tsp baking powder
60g (1/3 cup) dark or milk chocolate chunks or chips (I used Callebaut callets with 54% cocoa)
60g (1/3 cup) white chocolate chunks or chips, plus extra to top if desired
To melt chocolate until it is smooth, place the chocolate in a heatproof bowl over a saucepan of simmering water, without the base of the bowl touching the water OR microwave the chocolate with short pulses. Using either method, heat and stir until the chocolate is all melted. Remove from heat and set aside for about 10 mins or until cooled enough to touch.
Use an electric mixer with paddle attachment or a wooden spoon, beat butter and sugar for about 1-2 mins until just combined. Add eggs bit by bit, beating well after each addition until well combined. Add the slightly cooled chocolate and vanilla and mix until well combined.
Sift flour and baking powder into the butter mixture. Use a spoon or spatula to stir until all are combined. Stir in dark or milk and white chocolate chunks or chips.
If you are baking the cookies on a warm summery day, wrap cookie dough in a plastic wrap and place in the fridge for 1 hr or until the mixture is firm enough to roll into balls. Whereas, if you are baking the cookies on a cool winter day and the cookie dough is firm enough to roll, you can skip this step.
Preheat oven to 180ºC / 350ºF. Line baking trays with baking paper.
Roll heaped tablespoonfuls of the dough into balls and arrange them about 5 cm / 2 inches apart on the prepared tray. Top the cookie dough balls with extra white chocolate chips if desired. Return any remaining dough to the fridge if required.
Bake in the preheated oven for 10-12 mins (I baked mine for 10 mins) or until the cookies are still slightly soft to touch. Do not over-bake the cookies. Repeat this shaping and baking step with the remaining dough.
Allow cookies to cool slightly on the tray for about 10 mins, then transfer to racks to cool completely.
Serve and enjoy. Store any uneaten cookies in an airtight container at room temperature for up 2 weeks days. Do not keep cookies in the fridge.
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