Sometimes you just need chocolate. Whether it’s to celebrate or to comfort yourself after a tough day, chocolate fits both the highs and the lows. Mid-summer, in the midst of juicy watermelons and ripe peaches, I decided to make an indulgent double-chocolate cookie simply because I felt like it. The Mr. loves chocolate desserts above all else, so I surprised him with a batch of rich, fudgy cookies packed with both cocoa and chocolate chips for an extra punch of cocoa flavor.
I left the cookies to cool on a plate in the kitchen and went out for a haircut, picturing how delighted he would be when he came home from work to find warm chocolate nuggets with gooey centers.
When I returned, I walked over to the plate—untouched. My chest sank. Had I been too dramatic to expect someone to sample them? Had he preferred another baker’s treats? I went looking for him to demand an explanation. His answer made me laugh: he hadn’t touched the cookies because he wasn’t sure whether I’d taken photos for the blog yet.
And that, dear readers, is one of the many reasons I’m marrying him.
Chocolate Fudge Cookies
These chocolate fudge cookies are dense, chocolaty, and easy to make. They combine cocoa powder with flour for a deep chocolate flavor and fold in chocolate chips for pockets of melty goodness.
15 minutes
12 minutes
27 minutes
Ingredients
- 3.5 tablespoons unsalted butter, softened
- 2 tablespoons shortening
- 1/2 cup sugar
- 1 large egg
- 1 tablespoon sour cream* (see notes)
- 1/2 teaspoon vanilla
- 1/2 cup cocoa powder
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/3 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, beat the softened butter, shortening and sugar with an electric mixer until light and fluffy, about 1 minute.
- Add the egg, sour cream and vanilla, and beat until combined.
- In a small bowl, whisk together the cocoa powder, flour and salt. Add the dry mixture to the wet ingredients and beat until just combined—do not overmix. Gently fold in the chocolate chips.
- Scoop about 2 teaspoons of dough and roll into small balls. These cookies don’t spread much, so shape them evenly before baking.
- Bake 12–14 minutes. For a gooey center, bake at the shorter end of the time range. Cool briefly on the baking sheet, then transfer to a rack to finish cooling.
Notes
*If you don’t have sour cream, you can substitute an extra tablespoon of butter.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 145
Total Fat: 8g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 26mg
Sodium: 52mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 11g
Protein: 2g