If your answer is yes, I wonder… Have you tried baking my best soft chewy gooey double chocolate chip cookies at HERE?
If your answer is yes again and you like those chewy gooey chocolate cookies, I reckon you should try baking these Ultimate Fudgy Double Chocolate Chips Cookies too!
Well, you might ask… What are the differences between these two double chocolate cookies?
Proudly presenting the Ultimate Fudgy Chocolate Chip Cookies...I must say that this is another must-bake for chocolate cookies lovers!
Yes, I admit both of these double chocolate chip cookies look kinda the same but they are quite different in their texture and taste. They are also different from the Ultimate Chocolate Brownies Cookies at HERE because the chocolate brownies cookies are made with mostly chocolate and minimal butter whereas both of these chewy gooey chocolate cookies at HERE and ultimate fudgy chocolate cookies in this post are typically double chocolate chips cookies that are mainly made with butter, cocoa powder and chocolate chips.
Why this recipe? This recipe actually originates from Food Network as Double Chocolate Chip Cookies but I have modified it by:
1. using Dutch-processed cocoa powder instead of using the acidic unprocessed cocoa powder. Therefore, I have to replace the use of just baking soda with a mixture of 1/4 tsp baking soda and 1/2 tsp baking powder.
2. making them into larger cookies and bake them at 190°C for 8 minutes which is the same baking temperature and time that I used to baked the chewy gooey chocolate cookies at HERE. Why? The original recipe suggest baking these cookies half size smaller than mine and at 180°C for 12 minutes. For some reason, I don’t really like the suggestion because this way of baking is actually very similar to the Donna Hay recipe that I have baked at HERE and I want to bake these chocolate cookies into something that is super super super moist… So there we go. I modified the recipe and baked these super moist ultimate fudgy cookies!
Can't wait to savour these super moist double chocolate chip cookies...
So what are the differences?
If you would inspect both recipes very closely, you would noticed that 12 of these fudgy chocolate cookies contain significantly LESSER sugar and cocoa powder; 130g sugar and 25g cocoa powder in these cookies as compared to the 200g sugar and 50g cocoa powder added into the 12 chewy gooey chocolate cookies at HERE. Therefore, the differences have resulted these fudgy cookies to be mostly fudgy, not gooey and not chewy!
Besides, the 200g chocolate chips added into these cookies is double the amount that is added into the chewy gooey cookies, resulting these fudgy cookies to be extremely chocolaty and extra extra fudgy!!!
For an ultimate touch, I have added the darker chocolate chip with 70% cocoa instead of 54% cocoa. So you can imagine… these cookies are really rich and ultimately chocolaty.
Look! What can I say?Wow! These cookies are extremely fudgy! Extremely YUMMY!!!
Watch my video. You will see that the steps of baking these cookies are very similar to the chewy gooey chocolate chip cookies at HERE but a chilling step before baking is required for this recipe and not for the other one.
Music: Bensound
Please forgive for being extra naggy but I have to mention these important points before proceeding on to the recipe…1. Do not reduce this essential amount of sugar and chocolate added!2. Do not bake these into smaller cookies! Less surface-area-to-volume means moister fudgier cookies!!!3. Do not over-bake these cookies!!! Although the cookies might remain soft when they were freshly baked, they will set eventually after cooling.4 Be patient. If you are living in places with warm weather, please be aware that these cookies will take a longer time to set but please do not put them in the fridge to chill… they are nicer if they are cooled naturally and gradually.
5. Be gentle with these cookies as they can be a little soft even after cooling for 15 mins on the tray and so be very careful and gentle when you transfer them onto a wire rack to cool completely.6. You can bake these cookies with salted butter and still add salt because salt makes chocolate tastes better. And it is also ok if you choose to bake with unsalted butter.7. You can bake these cookies with chocolate chips with either 54% or 70% cocoa. The cookies with 70% cocoa chocolate chips will taste rather bittersweet due to the less amount of sugar added into these cookies.Now, go on… Bake these cookies! And I hope that you will like them.If you will like this recipe, please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBSCRIBE my YouTube channel at here.Unfortunately, I know that Facebook and Instagram have lost its popularity recently. Hence, it will be nice if you can show your support by subscribing to my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!
Here's the recipe.Makes 12 thick large cookies
120g unsalted or salted butter, softened at room temperature
65g dark muscovado sugar or dark brown sugar
65g caster sugar
1 tsp vanilla paste
1 large egg at room temperature
150g plain / all purpose flour
25g unsweetened cocoa powder, preferably Dutch processed - I used Valrhona.
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
200g (1 cup) dark chocolate chips, plus extra to top if desired - I used Callebaut dark chocolate callets with 70% cocoa
Preheat oven to 190°C / 375°F. Line baking trays with baking papers.
Add butter and both sugar into a large mixing bowl. Use a wooden spoon or an electric mixer with paddle attachment, beat butter mixture until combined and fluffy.
Beat in vanilla. Then, add egg bit by bit and beat well after each addition.
Sift flour, cocoa powder, baking powder, baking soda and salt into the butter mixture and mix until combined. Then, stir in chocolate chips. Wrap dough in cling wrap and chill dough for about 1 hr or until firm.
Divide dough equally into 12 portions, about 55g each. Roll into balls.
Arrange dough on the prepared tray with about 5cm apart. Top the cookies with extra chocolate chips if desired. Bake one tray at time, for 8 mins or until the edges are set. Do not over-bake cookies. It’s ok if the middle of the cookies are soft as long as their surfaces are set. Allow cookies to cool on the trays for about 15 mins or until set. Transfer onto a wire rack to cool slightly or completely.
Store completely cooled cookies in an airtight container at room temperature for up to 1 week. It will remain very soft and fudgy.
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