Double Chocolate Chunk Fudge Cookies
Double Chocolate Chunk Fudge Cookies are the perfect treat for chocolate lovers. These cookies are rich, decadent, and packed with chocolate chunks that melt in your mouth. This recipe is easy to follow and yields delicious cookies that are perfect for any occasion.
Ingredients (makes 12 cookies):
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chunks
Cooking tips:
- Use room temperature butter for easier mixing.
- Don't overmix the dough, as this can result in tough cookies.
- Chill the dough for at least 30 minutes before baking to prevent spreading.
Instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chunks.
7. Chill the dough for at least 30 minutes.
8. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet.
9. Bake for 12-15 minutes, or until the edges are set and the centers are slightly soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Appearance and taste:
These Double Chocolate Chunk Fudge Cookies are rich, chewy, and packed with chocolate flavor. The chocolate chunks add a delicious texture and melt in your mouth with every bite. The cookies have a beautiful dark color and a slightly crispy exterior, with a soft and fudgy center. They are perfect for satisfying your chocolate cravings and are sure to impress anyone who tries them.
Type of dish: Dessert, Cookie
Main ingredients: Chocolate, Butter, Flour
