Thick and Fudgy Double Chocolate Cookies

Name: Thick and Fudgy Double Chocolate Cookies
Prep time: 15 min
Cook time: 8 min
Total time: 45 min
Yield: 18
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

Recipe GLPRf84411906be220

Dessert

45 min

344 cal

Servings: 18

Microwave

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is a shelf staple at any Charlotte grocery chain—cocoa powder, chocolate chips, and coffee grounds are standard stock even at ALDI. Cost per serving runs around 30 cents; the butter and chocolate chips are the only cost drivers, but neither pushes the price into premium territory. The stated 45 minutes is honest for a home baker: you'll spend 10 minutes mixing, 5 more portioning dough, then 15–18 minutes in the oven plus cooling, so 45 is realistic and not padded. These are a batch dessert that reheat fine in a warm oven or eat at room temperature, making them solid for lunchboxes or a weekend bake, though they won't come alive on a weeknight dinner table the way a vegetable-forward dish might.