Double Chocolate Fudge Cookies
These double chocolate fudge cookies are decadent, bursting with chocolate flavour, soft and fudgy. With just a handful of ingredients (and loads of chocolate), you can easily enjoy these cookies in 30 minutes. Do try!
Servings: 14 cookies
Ingredients
Dry Ingredients
- ½ cup all purpose flour (65 g)
- ⅓ cup unsweetened cocoa powder (25 g)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup chopped semisweet chocolate (75 g)
- ¼ cup unsalted butter (60 g)
- 2 tablespoon brown sugar (20 g)
- ¼ cup sugar (50 g)
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
Other
- some more chopped semisweet chocolate , for topping
Instructions
Dry Ingredients
- Add all ingredients into a bowl, mix well and set aside.
Wet Ingredients
- Into another bowl, add in chopped chocolate and butter. Melt in microwave or double boiler. Leave to cool slightly.
- Then add in the rest of the ingredients and whisk until everything is well combined, using a hand whisk. Now add in dry ingredients and mix everything together, taking care not to over mix.
- Using a 1 ½ tablespoon ice cream scoop, scoop the dough onto a baking tray lined with a parchment paper, leaving around 2 inches (5 cm) space in between. Finally press some chocolate chunks on top.
- Bake in a preheated oven at 350ºF (175ºC) with top and bottom heat, at middle rack for 9 minutes. Remove from the oven and leave for 5 minutes before transferring to a cooling rack. They are the best when they're slightly warm. Enjoy!
Notes
- Use spoon and level method when measuring the flour, cocoa powder and sugar (for cup measurement)
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Refer to my post above for tips
Nutrition
Calories: 155.8kcal | Carbohydrates: 17.3g | Protein: 2.2g | Fat: 9.2g | Saturated Fat: 5.4g | Cholesterol: 21.7mg | Sodium: 69.3mg | Potassium: 121mg | Fiber: 2g | Sugar: 10.4g | Calcium: 16mg | Iron: 1.4mg