Soft Batch Double Chocolate Fudge Cookies

Soft Batch Double Chocolate Fudge Cookies - made dough August 2, 2021 from Baker by Nature

Want a shot of chocolate? Here's exactly what the title of these cookies say they are: soft, chocolate and fudgy.

The dough was a bit soft when first mixed so I had to chill in the refrigerator for about 15 minutes. Don't chill for too long or they'll be too difficult to portion as the chocolate in them sets. I would only chill long enough to form dough balls easily. Then once you've made them into dough balls, cover and chill or freeze until you're ready to bake.

You can guess from the proliferation of near-pristine chocolate chips on the tops of the cookies that I pressed them into each cookie as soon as I took them out of the oven. That's my trick with chocolate and chocolate chip cookies whenever I want them to be loaded with chips.

These were definitely fudgy and soft. As always, bake just until the edges are set and the middle no longer looks raw. The chocolate will set as it cools so you don't want to eat them too warm or they'll be mushy more than fudgy. Also as always, the quality of the flavor of the cookie will be highly dependent on the quality of your ingredients, especially the cocoa powder and chocolate chips. You don't have to go super high end (I used fair trade cocoa powder and chocolate chips from Costco) but don't go too low either.

1 cup plus 2 tablespoons all-purpose flour

3 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

2 cups semisweet chocolate chips, divided, plus more reserved for pressing into baked cookies, if desired

2 1/2 tablespoons unsalted butter, cut into small cubes

1/2 cup granulated sugar

1/4 cup light brown sugar, packed

2 large eggs

2 tablespoons whole milk

1. In a small bowl, whisk together flour, cocoa powder, baking powder and salt; set aside.
2. In the top half of a double boiler set over hot water, melt together 1 cup semisweet chocolate chips and butter, whisking until combined and completely melted. Remove from heat.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together eggs, granulated sugar and brown sugar until combined. Beat in milk and vanilla until combined. Add melted chocolate-butter mixture and stir until evenly combined.
4. Add dry ingredients and mix until just combined. Fold in remaining 1 cup chocolate chips. Dough will be soft. Chill until firm enough to portion into dough balls (10-15 minutes). Don't chill for too long or dough will become too stiff to portion easily.
5. Cover and chill or freeze dough balls for several hours or overnight.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space chilled dough balls. Bake for 10-13 minutes or until edges are set and middle no longer looks raw. Do not overbake. Remove from oven and press additional chocolate chips into tops of hot cookies if desired. Let cookies rest on baking sheets for several minutes before transferring with a small metal spatula to wire rack to cool completely.