I’m probably not alone in this opinion – when it comes to chocolate, more is (simply) more! Chocolate makes everything more delicious, whether it’s a cake, a pie, or simple Fudgy Chocolate Cookies like these. If you don’t overdo it with the sugar, these delicious cookies aren’t too sweet, even with all that chocolate. To be able to judge for yourself, however, I suppose you have to bake a batch of these cookies first ;P
I already have several cookie recipes with loads of chocolate on the blog. Nobody can accuse me of not using (a lot of) chocolate in my recipes. If you’re going to add chocolate anywhere, then do it properly. These cookies here also have a good amount of chocolate and cocoa in the dough… that’s what makes these fellas so »fudgy« ;)
Fudgy is something many associate with brownies. This soft, slightly moist texture… the texture that makes brownies perfect ;) Not everyone loves it like that, but I do. Of course, you shouldn’t overdo it. Fudgy does not mean raw. Raw batter is not necessarily suitable for eating, especially if eggs are involved… right?!
There will be no raw dough in these cookies after baking (unless you have shortened the baking time considerably)… but the cookies will be dense and fudgy. As they should be. When fresh out of the oven the cookies will be crunchy on the outside and very soft on the inside. However, the longer you store the cookies, the softer the outer layer becomes. This change is not bad. The cookies and their texture will still be great… just not crunchy on the outside anymore. The moisture in the cookies has to come out somehow and that effects the exterior of the cookies ;P
By the way, the flaky sea salt on the cookies is optional, but I strongly recommend sprinkling some onto the cookies when they come out of the oven. It will enhance the chocolate flavor a lot. If you want to intensify the chocolate experience even further, you can also add instant espresso powder to the dough. It doesn’t have to be a lot – a quarter of a teaspoon is enough. The flavors of the coffee/espresso will enhance the chocolate flavor immensely! However, it’s better to not use espresso powder when serving the cookies to small children ;P
I mentioned it already – there are quite a few chocolate cookie recipes on the blog. Two extremely chocolaty ones are my simple Vegan Brownie Cookies and my Brownie Chocolate Chip Cookies with Sea Salt. Both perfect for chocoholics ;P
INGREDIENTS / ZUTATEN
(about 10 cookies)
3.5 oz. (100g) semi-sweet chocolate (60% cocoa), chopped
1.4 oz. (40g) butter
1/4 cup (50g) sugar
2 tbsp. brown sugar
1/2 tsp. vanilla extract
1 medium egg, at room temperature
1/4 cup (30g) all-purpose flour
0.5 oz. (15g) cocoa powder
1/2 tsp. baking powder
1 pinch of salt
flaky sea salt for sprinkling (optional)
(ca. 10 Cookies)
100g Zartbitterschokolade (60% Kakao), gehackt
40g Butter
50g Zucker
2 EL brauner Zucker
1/2 TL Vanille Extrakt
1 Ei (M), Zimmertemperatur
30g Mehl (Type 550)
15g Kakaopulver
1/2 TL Backpulver
1 Prise Salz
einige Meersalzflocken zum Bestreuen (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. Add the chopped chocolate and butter to a microwave-safe bowl and melt in the microwave (best when done in short intervals) until you got a smooth chocolate sauce. Let cool down a bit.
3. In a large bowl mix both sugars with vanilla extract and the egg until very light and fluffy – give it at least 5-6 minutes. Gradually add the cooled chocolate sauce and mix until well combined. In a separate bowl mix flour, cocoa powder, baking powder, and salt. Add to the large bowl and fold in – the dough will be very soft. Let it rest for 2-3 minutes, then use a cookie scoop* and place dough portions with enough space in between on the prepared baking sheet (max. 5-6) and bake the cookies for about 12 minutes.
4. Take the cookies out of the oven and bring them into shape with a large round cookie cutter (swirling them inside the cookie cutter) if they got out of shape during baking. Sprinkle with some flaky sea salt (optional) and let cool down for some time on the baking sheet. Transfer to a wire rack and let cool down completely. Repeat with remaining dough.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Die gehackte Schokolade und die Butter in eine mikrowellengeeignete Schüssel geben und in der Mikrowelle schmelzen (am besten in kurzen Intervallen, damit die Schokolade nicht zu warm wird), bis eine glatte Schokoladensauce entsteht. Etwas abkühlen lassen.
3. Beide Zuckersorten mit Vanille Extrakt und dem Ei in einer großen Schüssel sehr hell und luftig aufschlagen – mindestens 5-6 Minuten. Nach und nach die abgekühlte Schokoladensauce dazugeben und gut unterrühren. In einer separaten Schüssel das Mehl mit Kakaopulver, Backpulver und Salz mischen – alles zur großen Schüssel dazugeben und unterheben. Der Teig wird sehr weich sein. Den Teig etwa 2-3 Minuten ruhen lassen, dann mit einem Eisportionierer* (Cookie Scoop) Teigportionen mit genügend Abstand zueinander auf das vorbereitete Backblech setzen (max. 5-6 Portionen) und die Cookies dann etwa 12 Minuten backen.
4. Die Cookies aus dem Ofen holen und mit einem großen runden Ausstecher in Form bringen (im Ausstecher vorsichtig herumwirbeln), falls sie beim Backen etwas aus der Form geraten sind. Einige Minuten auf dem Backblech abkühlen lassen, dann auf ein Kuchengitter setzen und vollständig auskühlen lassen. Den Vorgang mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Fudgy Chocolate Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 00:45
- Yield: 10 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
The dream of every chocoholic – these Fudgy Chocolate Cookies are bursting with chocolate! Slightly crunchy on the outside and super soft on the inside.
Ingredients
3.5 oz. (100g) semi-sweet chocolate (60% cocoa), chopped
1.4 oz. (40g) butter
1/4 cup (50g) sugar
2 tbsp. brown sugar
1/2 tsp. vanilla extract
1 medium egg, at room temperature
1/4 cup (30g) all-purpose flour
0.5 oz. (15g) cocoa powder
1/2 tsp. baking powder
1 pinch of salt
flaky sea salt for sprinkling (optional)
Instructions
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. Add the chopped chocolate and butter to a microwave-safe bowl and melt in the microwave (best when done in short intervals) until you got a smooth chocolate sauce. Let cool down a bit.
3. In a large bowl mix both sugars with vanilla extract and the egg until very light and fluffy – give it at least 5-6 minutes. Gradually add the cooled chocolate sauce and mix until well combined. In a separate bowl mix flour, cocoa powder, baking powder, and salt. Add to the large bowl and fold in – the dough will be very soft. Let it rest for 2-3 minutes, then use a cookie scoop* and place dough portions with enough space in between on the prepared baking sheet (max. 5-6) and bake the cookies for about 12 minutes.
4. Take the cookies out of the oven and bring them into shape with a large round cookie cutter (swirling them inside the cookie cutter) if they got out of shape during baking. Sprinkle with some flaky sea salt (optional) and let cool down for some time on the baking sheet. Transfer to a wire rack and let cool down completely. Repeat with remaining dough.
Notes
Get your bake on!
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