Chocolate, Chocolate, lots of chocolate! That’s how I like my chocolate cookie. Real melted dark chocolate not just cocoa powder.. There’s nothing wrong with using cocoa powder in baking. In fact, I had used them when making cakes, brownies , cupcakes and cookies too, the list could go on and on.
Although, I noticed that when I used cocoa powder to make cookie, it is not as fudgy as when using real melted chocolate.This is why I like using melted chocolate. It tends to be more fudgy, chewy and gooey and chocolatey.
This cookie taste almost like a fudge brownie. I love the cracks and the shiny top of the cookie. Brownie looks like that too. This is why, I am calling this Chocolate Fudge Cookie.I like that this has a different texture as my Soft Chocolate Chip Cookie, it gives variation and different flavor.
Last month, I made a chocolate cookie similar to this. I was looking for it because I wanted to used it for my blog and I cannot find it anymore. I had no choice but to find another recipe, then I found this! It’s 100 times better, and exactly how I always wanted my cookie to taste and look like. It was a blessing in disguised that I lost that recipe, otherwise , I wouldn’t have found this.
I could go on and on telling you how much I love this cookie but you will never know how good it is until you try. So what are you waiting for! Have this in your next baking to do lists and fill your kitchen with the smell of freshly bake chocolate cookie. You will not need any other chocolate cookie recipe once you tried this.Best Chocolate Fudge Cookie ever!♥♥♥
I also have some additional tips on how to get even size and flat cookie , and how to store and freeze your cookie dough for future use. Let’s get started!
- 8 ounces or 225 grams dark chocolate or semisweet chocolate, roughly chopped (I used Hershey’s Dark Chocolate Chips and Bakers Chocolate)
- 4 tbsp (1/4 stick or 57 grams) unsalted butter
- 2/3 cup (90 grams or 3.2 ounces) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs (room temperature)
- 3/4 cup (150 grams or 5.3 ounces) packed light brown sugar
- 1 tsp pure vanilla extract
- 1/3 cup chopped white chocolate – optional
Note: I am not endorsing any brand, you can use any brand that you like. The links are just to give you idea of what I used for the recipe.
Note: Click on the photo to see description
Preheat oven to 350F/177C degrees.
- Put a bowl on top of a pan with simmering water. Put the chocolate and butter in the pan. Stir until fully melted.
- 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 a 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 and you can form a ball.
- Form into balls and put it 2 to 3 inches apart onto baking sheets. I used small ice cream scooper to shape my cookie, 2 scoops for each cookie and then a weighing scale to get the exact size. Weighing scale is optional, I just want to make sure I have the same weight per cookie.
- When you are ready to bake,
- For Medium size cookie flatten to 2.5″ size,2 small ice cream scoop: bake for 14 minutes or until cookies are shiny and top starts to crack yet soft in centers.This is what I did.
- Large Size Cookie,flatten to 4″ size, 2 small ice cream scoop: Bake for 12 minutes.
- Cool on baking sheets for 2-3 minutes or until hard enough to lift.I used a flat laddle to lift it.Transfer to a wire rack to cool completely.Do not leave it in the baking pan for more than 2-3 minutes. The heat of the pan will continue to bake the cookie and you will end up with a dry cookie.
Baking Time: Based on 2 small ice cream scoop size (or 2 TBSP + 1 tsp size, or 60 grams). Flatten the top of the cookie before baking. Mine was around 2 1/4 inches in diameter(check the slideshow).
Warning, friends: Do NOT Over Bake This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft.
Good to know:
- I always advice my friends to do a test bake before doing the bulk one. Every oven is different, it is best to know how long you need to bake the cookie.Start with the suggested time and adjust by 1 min (less/more) at a time. This will also give you an idea how much the cookie will spread.
- Remember, Size matters. The bigger and thicker the size of your cookie, the more time you need to bake it.Adjust your baking time accordingly.
- For room temperature eggs, take the eggs out of the fridge 30 minutes before using it, or submerge it in warm tap water for 10-15 minutes.
This is how you want your cookie to look like. The bottom and top has a lighter color and crunchy cracking texture. The center is darker in color, this is a sign that it is moist and chewy and not over baked.Once the inside of the cookie turned all light in color like the base and it becomes crumby, that means you over baked it.So, this is why it is VERY important to have correct oven temperature and baking time.
I recently bought an oven thermometer and it made a lot of difference in my baked goodies.They are not expensive at all and it’s a good investment if you are serious with your baking. In the end , you will save more by not wasting your ingredients and having a failed baked goodies because it did not bake well.Go grab one now!
How to freeze baked and unbaked cookie
I created a separate post that discusses How to Freeze Cookie Dough. Check it out as it covers the basic information that you need to know, and they are very handy. The post covers briefly the following:
- Why freeze cookie dough?
- What kind of cookies are best for freezing?
- What are the cookies to avoid freezing
- How long can you freeze a cookie dough?
- Freezing baked cookies
- How to freeze cookie dough?
- Baking Frozen Cookie dough
- Freezing decorated cookies
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Adapted from: Martha Stewart