Chocolate Fudge Cookies

I love simple, easy and relaxing Sundays- we sit at the table, talk, laugh, munch, fight who is going to get the last bite and all the usual stuff that family can do around the dining room table.

My family is on the sweet tooth side, so we always have something to satisfy those cravings, even if it’s bread with honey we are still happy.

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What my kiddos didn’t know, that I made the night before soft dough for these yummy, chewy, thick fudge cookies. Most of the time while they are sleeping, I finish up my nightly routine and head over to the kitchen to cook, or to prep food for the next day.

That is the only time when I can focus, relax and at the same time develop the recipe or in this matter make a tweak or two on the original one. You all know that I am not a baker, like a sweet kind of baker.

However, I can make decent cookies or a simple dessert in 10 minutes-and no, taking a spoonful of Nutella is not a dessert, although I found it very satisfying many, many times in the wee hours.

Like I said I made just a few tweaks to the original recipe from Joy of Baking. I adore Stephanie’s website and videos. She inspires me at least to try to make some baked goodies.

I love the most is the explanation that she gives in her videos. I will leave the link on the bottom so you guys can check it out.

Anyhow, my friends, these were a HIT! 3 out of 4 kids loved the cookies. My oldest son loves thin, crunchy cookies. I don’t blame him because I assume that many love that crunch in the cookies.

I must admit that sometimes I do love the soft texture and little bigger bite. He tried these but wasn’t into them.

I made two batches and in the first one I didn’t add instant coffee, but I loved the idea. Coffee lover over here, so the second one was with just a little aroma of coffee. Which was fantastic with a cup of homemade latte that I had yesterday afternoon.

Also, it took a little practice to make them perfect, but to be frank with you, I loved the homemade look, with all the cracks on top of, the cookies, and they were glossy.

They are just perfect if you love thick, full of chocolate cookies, although I would say that you could make them a bit thinner, maybe I went overboard with the thickness.

These are a cross between cookies and cake, so they should be just a little thicker in general. You can pull three dozen but if you want them thick then you will end up with just a little less.

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Chocolate Fudge Cookies

Slightly adapted from Joy of Baking 

Makes 3 dozen cookies, depending on the size of the cookies. 

Course Dessert, Snack

Cuisine American

Keyword sweet, snack, dessert

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 cup unsalted butter at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 teaspoon Salt
• 1-2 teaspoon Baking powder
• 1 1/2 cups Chopped Nuts (walnuts, pecans)
• 6 ounces Chocolate chips or similar

Instructions

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking powder, salt and mix. Add the pecans and both chocolate chips; mix until just combined.

3. Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through until the cookies are set about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

Recipe Notes

I am not an expert, but as I learned these are little different than your average cookie, thicker, more chewy but soft like cake.

What could go wrong if the cracks do not show at all?

• The oven isn’t hot enough. (it needs to set the top before the middle’s fully risen)
• Not enough leavening (it needs to be strong enough to crack the top once it’s set)
• Using a single-acting baking powder (double acting gives extra rise when it gets heated)
• Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)
• Making too thin of cookies (you need enough mass in the middle so it finishes cooking after the top’s set).
• Mixing the dough too much (you don’t want to develop gluten; it needs to be tender enough to crack easily)