Serves 18
45 min
Thick and Fudgy Double Chocolate Cookies
Recipe GLPRf84411906be220
Indulgent chocolate cookies loaded with chocolate chips and rich cocoa powder. These cookies are baked just until set on the outside while remaining wonderfully soft and fudgy on the inside, creating an irresistible chewy texture with intense chocolate flavor enhanced by a hint of coffee.
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Ingredients
½ cup salted butter, melted and cooled until solid
½ cup salted butter, at room temperature
1½ cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons strong brewed coffee, cooled
2 cups chocolate chips
Directions
Prepare the butter: Microwave ½ cup of salted butter on high for 30–45 seconds until completely melted. Transfer to the refrigerator or freezer and allow to cool and solidify for about 30 minutes. Meanwhile, place the remaining ½ cup of salted butter on the counter to reach room temperature. If the solidified butter becomes too hard to work with, microwave it for 10 seconds to soften slightly.
Preheat your oven to 350°F (175°C). Using an electric mixer (hand-held or stand mixer), cream together the cooled solid butter, the room-temperature butter, granulated sugar, and vanilla extract until the mixture is light, fluffy, and pale in color, about 2–3 minutes.
Add the 2 large eggs to the butter mixture and blend until just combined, being careful not to overmix.
In a separate bowl, sift together the unsweetened cocoa powder, baking soda, and salt.
Add the cooled strong coffee to the butter and egg mixture, stirring until incorporated.
Gently fold the dry cocoa mixture into the wet ingredients until no streaks of flour remain. Fold in the chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, divide the dough into 18 equal portions and roll into smooth balls. Place them about 2 inches apart on parchment paper-lined baking sheets.
Bake for 8 minutes; the cookies will appear slightly underbaked and puffy. Remove from the oven and immediately transfer the cookies to a cooling rack. They will firm up and develop their fudgy texture as they cool completely.
