Serves 24
25 min
David's Double Fudge Cookies
Recipe GLPRc9a25f14f2d8b2
Rich and decadent chocolate cookies loaded with chocolate chips and nuts. These fudgy treats feature a melt-in-your-mouth texture with a slightly cracked surface, made with melted semisweet chocolate for deep fudge flavor.
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Ingredients
1 pound semisweet chocolate, chopped
6 tablespoons butter
4 large eggs
1 1/3 cups sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
1/2 cup chopped nuts
Directions
Preheat your oven to 350°F. Line 2 or 3 baking sheets with parchment paper.
Melt the chopped semisweet chocolate and butter together. You can do this in a double boiler over gently simmering water, or use the microwave on low power, stirring frequently to ensure even melting. Allow the mixture to cool slightly before proceeding.
In a large bowl, combine the eggs and sugar. Using an electric mixer, beat the mixture until it becomes thick and pale in color, about 2–3 minutes.
Pour the cooled chocolate-butter mixture into the egg mixture along with the vanilla. Beat until thoroughly combined.
In a small bowl, whisk together the flour, baking powder, and salt. Gently stir this dry mixture into the chocolate batter. Fold in the chocolate chips and chopped nuts until evenly distributed throughout the dough. If the dough seems too soft to scoop, let it rest for a few minutes to firm up slightly.
Drop the batter onto the prepared baking sheets using a heaping tablespoon for each cookie, spacing them about 2 inches apart.
Bake for approximately 10 minutes, until the cookies are puffed and their surfaces show light cracks. Remove from the oven and cool on the baking sheets for a few minutes before transferring to a wire rack.
