My coworkers are always bugging me to bring them cookies. These chocolate fudge cookies have been a topic of discussion for a couple weeks now.
And, I get it, it makes sense. I bake, blog, and promote my recipes every weekend. It looks, from the outside, like my house is full of cookies, brownies, muffins, and cake.
The reality, I’m afraid, is a bit less sexy.
First, there’s the fact that I have three teenagers. Teenagers who are under the impression that if they don’t eat the cookies the first minute they see them, they will miss out forever.
It’s not far from the truth.
Then there’s the fact that I like to do my own cookie eating on the weekends, and try not to leave them around to tempt me during the week.
And sometimes I make recipes like this one, which only make a few cookies total, so there’s almost no hope of them lasting a full day.
Fun fact about chocolate cookies: when the dough tastes like fudge, so do the cookies. OH MAN.
These are not everyday cookies. These are special occasion cookies. Very special.
After all, this much chocolate is not to be taken lightly.
I should remind my coworkers of that fact.
Chocolate Fudge Cookies
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons cocoa powder
- 1 1/4 cups flour
- 2 ounces bittersweet chocolate, or 1/4 cup bittersweet chocolate chips
- Preheat oven to 325F and prepare a baking sheet with parchment paper or a silicone liner.
- Place chocolate chips and butter in a microwave-safe dish and microwave in 15-second intervals, stirring between each, until melted and combined.
- In a mixing bowl, combine sugar, brown sugar, eggs, milk, and vanilla. Mix well.
- Add salt, baking powder, cocoa powder, and flour. Mix just until combined. Don't overmix.
- Add chocolate and butter mixture to the dough, mixing only as much as needed to incorporate.
- Chop chocolate into chunks, and fold into dough.
- Form dough into 12 large cookies, about 3-4 tablespoons each. Bake for 18-20 minutes. Let cool on the pan 1-2 minutes before moving to a cooling rack.