Fudgy Chocolate Cookies – These Amazingly Fudgy Chocolate Cookies are the perfect treat for anyone with a sweet tooth. Made with semisweet chocolate and unsalted butter, these cookies are fudgy, chocolatey, and absolutely delicious. With a crispy exterior and soft, gooey center, they are sure to satisfy any craving. These cookies are easy to make and are perfect for any occasion, whether it’s a party or just a midday snack. So, grab a glass of milk and get ready to indulge in some chocolatey goodness.
Whenever my husband comes home from work, he always heads straight to the kitchen to see what I’ve been baking. But the one recipe that he can never resist is these Amazingly Fudgy Chocolate Cookies. It all started when I was experimenting with different chocolate cookie recipes, trying to find one that was both fudgy and crispy. After several failed attempts, I finally came up with this recipe, and it has been a staple in our household ever since. My husband loves these cookies so much that he sometimes sneaks a few in the middle of the night! These cookies have become a symbol of love and comfort in our home, and I’m excited to share the recipe with you.
Why This Recipe Will Make You Fall in Love?
These cookies are the perfect combination of crispy and fudgy, with a rich chocolate flavor that will leave you wanting more. Here are a few reasons why you should try this recipe:
- Made with semisweet chocolate and unsalted butter, these cookies have a deep, chocolatey flavor that is both rich and satisfying.
- With a crispy exterior and soft, gooey center, these cookies are the perfect texture.
- The recipe is easy to follow, making it perfect for beginner bakers or those short on time.
- These cookies can be stored in an airtight container for up to three days or frozen for up to two months, making them a great make-ahead option.
Ingredients:
- 225g (8 oz.) semisweet chocolate, roughly chopped
- 57g (4 tablespoons or 1/2 stick) unsalted butter
- 90g (2/3 cup) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 150g (3/4 cup) packed light brown sugar
- 1 teaspoon pure vanilla extract
Directions:
Preheat oven to 350°F/175°C degrees.
Put butter and chocolate in a heat-proof bowl and microwave in 20-second increments, stirring between each, until melted. Do not overheat.
In another bowl, whisk together flour, baking powder, and salt.
In a mixer bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy.
Beat in melted chocolate on low speed.
Mix in flour mixture just until combined. If the batter is too runny, place it in the fridge for 30-60 minutes until it firms up a bit.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets lined with parchment paper.
Bake until cookies are shiny and crackly yet soft in centers, 9 to 12 minutes.
Cool on baking sheets for 10 minutes.
Transfer to a wire rack to cool completely.
Notes:
- Use high-quality chocolate for the best taste and texture.
- Don’t overheat the chocolate and butter mixture or it may become grainy.
- If the batter is too runny, place it in the fridge for 30-60 minutes until it firms up a bit.
- For even-sized cookies, use a cookie scoop to measure out the dough.
- These cookies are best eaten within the first few days after baking, but they can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
In conclusion, these amazingly fudgy chocolate cookies are a must-try for any chocolate lover. The combination of semisweet chocolate and brown sugar creates a rich and indulgent flavor, while the texture is perfectly chewy and soft in the centers. Whether you’re looking to impress guests at a party or simply indulge in a sweet treat, these cookies are sure to satisfy. So go ahead and give them a try – you won’t regret it!
FAQ
Can I use a different type of chocolate?
Yes, you can use any type of chocolate you like, but make sure it’s high-quality and at least 60% cocoa for the best flavor and texture.
Can I use margarine instead of butter?
No, it’s best to use unsalted butter for this recipe for the best taste and texture.
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and store it in the fridge for up to 3 days or freeze it for up to 2 months. When ready to bake, let the dough come to room temperature for about 10-15 minutes before scooping and baking.
How do I know when the cookies are done?
The cookies are done when they are shiny and crackly yet soft in the centers, about 9 to 12 minutes. Keep an eye on them and take them out of the oven before they start to brown too much.
What is the best way to store these cookies?
These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.
Fudgy Chocolate Cookies
Ingredients
- 225 g 8 oz. semisweet chocolate, roughly chopped
- 57 g 4 tablespoons or 1/2 stick unsalted butter
- 90 g 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 150 g 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F/175°C degrees.
- Put butter and chocolate in a heat-proof bowl and microwave in 20-second increments, stirring between each, until melted. Do not overheat.
- In another bowl, whisk together flour, baking powder, and salt.
- In a mixer bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy.
- Beat in melted chocolate on low speed.
- Mix in flour mixture just until combined. If the batter is too runny, place it in the fridge for 30-60 minutes until it firms up a bit.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets lined with parchment paper.
- Bake until cookies are shiny and crackly yet soft in centers, 9 to 12 minutes.
- Cool on baking sheets for 10 minutes.
- Transfer to a wire rack to cool completely.
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