Chewy Chocolate Fudge Cookies
These cookies are huge and immensely satisfying, especially with a glass of milk (DF or not!)
- 1 cup finely chopped dark chocolate
- 11 tbsp unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 1/4 cup cake flour
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- sea salt for sprinkling (optional)
Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper and set aside.
To melt the chocolate mixture, add chocolate and butter to a large, heatproof bowl and place over a pot of simmering water. The water should just touch the bottom of the bowl; you don't want to submerge the bottom of the bowl in simmering water.
Whisk the chocolate and butter together as it melts. Once melted, turn off the heat and place the bowl on a heatproof surface to cool slightly.
In a stand mixer with a whisk attachment or a large bowl using a hand mixer, beat together eggs, granulated sugar, and brown sugar for 5 minutes. I prefer to use a standmixer so I can set a timer and allow the mixer to keep whisking continuously while I move on to the next step.
While the eggs and sugars are mixing, whisk together the cake flour, cocoa powder, baking powder, and salt in a large mixing bowl, until well blended.
Once the sugars and eggs have been mixing for exactly five minutes, pour the melted chocolate mixture into the bowl and mix for about a minute. Then slowly add the dry ingredients mix into the bowl and mix just until all ingredients are incorporated.
Using a medium ice cream scoop, scoop out the dough (it will be wet and gooey) to form cookies onto the lined baking sheets, leaving about 2 inches of space between each cookie, as the dough will spread.
If desired, sprinkle a little sea salt on top of each cookie.
Bake at 350 degrees for 11-12 minutes, then remove and allow them to sit in the baking sheet for at least 15-20 minutes before eating. The center will be soft and fudgy.