Double Chocolate Fudge Cookies
These Double Chocolate Fudge Cookies are thick, rich, and intensely chocolatey with soft fudgy centers and melty pockets of dark chocolate. A little cornstarch keeps the cookies tender while chilling the dough helps them bake up tall and bakery style instead of spreading flat. Finished with a sprinkle of flaky sea salt, these cookies are deeply chocolatey with just the right balance of sweet and salty.
Servings: 20
Calories: 332kcal
Ingredients
- 1¼ cups brown sugar packed
- ½ cup granulated sugar
- 1 cup unsalted butter room temperature
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 3¼ cups all purpose flour
- ¾ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon espresso powder
- 1½ cups dark chocolate chopped into chunks
- Flaky sea salt for finishing (optional)
Instructions
- In a large bowl, beat 1 cup unsalted butter, 1¼ cups brown sugar, and ½ cup granulated sugar together for 3 to 4 minutes until pale and fluffy.
- Add 2 large eggs and 2 large egg yolks, one at a time, mixing well after each addition. Stir in 1 tablespoon vanilla extract until fully combined. The dough should look smooth and glossy by the time everything is combined.
- In a separate bowl, whisk together 3¼ cups all purpose flour, ¾ cup unsweetened cocoa powder, 3 tablespoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and ½ teaspoon espresso powder until evenly combined.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. Overmixing is one of the fastest ways to make cookies tougher.
- Fold in 1½ cups chopped dark chocolate chunks until evenly distributed throughout the dough.
- Cover the dough and chill for at least 1 hour. Chilling ensures the cookies stay thick and develop deeper flavor.
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- Using a ¼ to ½ cup cookie scoop, portion the dough into tall mounds and place at least 3 inches apart on the prepared baking sheets. Do not flatten the dough.
- Bake for 12 to 14 minutes, or until the edges are set and the centers still look slightly soft.
- Remove from the oven and sprinkle lightly with flaky sea salt, if using. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. The centers will continue to set as they cool.
Notes
- The 3 tablespoons cornstarch help create a thick, tender cookie with a soft, fudge like center.
- The ½ teaspoon espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
- For dramatic bakery style presentation, press a few extra chocolate chunks on top of the dough before baking.
- Slightly underbake for the best soft center texture.
- Store in an airtight container at room temperature for up to 4 days.
- The dough can be portioned and frozen for up to 2 months. Bake from frozen at 375°F, adding 1 to 2 additional minutes.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 43g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 209mg | Potassium: 196mg | Fiber: 3g | Sugar: 22g | Vitamin A: 340IU | Calcium: 48mg | Iron: 3mg
