|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||6%|
|Total Sugars 18g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These soft, fudge-like cookies are perfect for when you can't decide between brownies or cookies. This recipe jam-packs in chocolate by using melted chocolate, cocoa powder, and chocolate chips. They're decadent and delicious and sure to please the chocolate lovers in your life.
It's very important not to overbake these cookies since that could result in a hard, dry cookie as opposed to a soft, chewy cookie as intended. While it's harder to know when the cookies are overbaked because you lack the visual cue of browning edges, you should be able to tell when the cookies are finished by making sure they are puffed in the center. Even if slightly underbaked, that's okay, you'll just end up with a fudgier cookie, and who could be mad about that?
"I loved this recipe - straightforward and perfect for a quick, tasty chocolate treat. The sea salt really elevated this recipe and although optional, I enjoyed the addition of the saltiness alongside the sweetness of the chocolate." - Tracy Wilk
3 tablespoons unsalted butter
2 cups semisweet chocolate chips, divided
1/2 cup dark brown sugar
1/4 cup granulated sugar
2 large eggs
1 tablespoon water
2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
1/4 cup cocoa powder, preferably Dutch process
1 teaspoon baking powder
1 teaspoon salt
Flaky sea salt, such as Maldon, for garnish, optional
Gather the ingredients.
Position a rack in the upper and lower third of the oven and heat to 350 F. Line two baking sheets with parchment. Spray evenly with cooking spray.
In a microwave-safe bowl heat the butter and 1/2 cup of chocolate chips together on 50 percent power in 20-second increments until melted. Remove from the microwave and whisk until smooth.
In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, add the butter-chocolate mixture, dark brown sugar, granulated sugar, eggs, water, and vanilla, and mix on low speed until well combined.
Sift the flour, cocoa powder, baking powder, and salt into the bowl of the stand mixer and mix on low until well combined, careful not to over mix. Fold in the remaining 1 1/2 cups chocolate chips.
Using a medium cookie scoop, arrange the dough on the prepared baking sheets about 1 1/2 inches apart. Sprinkle with flaky salt, if desired.
Bake until the edges are set and the center is puffed, shiny, and still soft to the touch, about 12 minutes. Do not overbake.
Remove from the oven and cool on the baking sheets for 15 minutes, then transfer to a cooling rack to cool completely.
Make Ahead and Freeze Dough
To freeze the dough, scoop the dough onto a parchment-lined baking sheet. No need to space the dough out as you would when baking, it can hug next to each other to save space. Wrap the entire baking sheet tightly with plastic wrap, and store in the freezer for up to three months. Take out cookies and place onto a prepared baking sheet and bake as directed.
Try adding peanut butter chips. Just substitute half of the chocolate chips for this variation.
How to Store
Store these cookies in an airtight container at room temperature for up to five days. To bring them back to life a bit, pop them in the microwave for 5 to 10 seconds and they'll taste like they've just come out of the oven.