Double choc fudge cookies.... have you you ever heard 4 words that sounded more perfect together? No? Didn't think so. These cookies are crispy on the outside and fudgy on the inside. it's not quite a brownie texture.... but close. This recipe took a lot of tweaking to get perfect, longer than usual But I got there, and now this recipe is out in the wild for you to enjoy. Once you make these, you won't want to make any other double choc cookies!
Some tips and tricks before you get started
Do not over mix your dough, mix until there are no more streaks of flour visible. Over mixing will cause the cookies to be too chewy and unpleasant
A lot of chunky cookie recipes call for freezing the dough before baking. I found with this recipe, freezing causes the finished cookie to be too cakey and thick. Popping the trays straight into the oven, gives them a nice crispy outside and fudgy inside.
These cookies are SO good fresh, so if you have left them for a couple of days, and want that fresh cookie taste, zap it in the microwave for 15 seconds or warm in the oven at 150 °C for approx 5 mins
Pressing the dough down slightly before baking is essential for the cookies to be the perfect thickness. If you do forget, don't stress. Around the 6 minute mark of baking, take your tray out of the oven and give it a gentle bang on the bench, this will flatten out your cookie a little and be the perfect thickness.
Use quality chocolate, these cookies will taste 10 x better if you use quality chocolate compared to cheap chocolate. if there is one thing not to skimp on in this recipe its chocolate.
Double Choc Fudge Cookies
Makes 16
Time: 30mins
Ingredients
2 eggs
150g dark brown sugar
60g caster sugar
150g softened butter
200g plain flour
1 tsp baking soda
1/2 tsp salt
30g cocoa powder
40g melted dark chocolate
150g dark chocolate chips
75g white chocolate chips
40g each of chopped white and dark chocolate for the tops of the dough balls
Instructions
Preheat oven to 150°C
Line 2 cookie trays with baking paper
In a large mixing bowl attached to your stand mixer, using the paddle attachment, cream together the butter and sugars on high for 5 mins until pale.
Add in the eggs and mix on low until combined
Add in the slightly cooled, melted dark chocolate and mix until combined
Sift together the flour, baking soda, cocoa and salt then add in to the mixture and mix on low until almost combined
Add the dark and white choc chips and mix until just combined.
Roll the dough into 16 balls and place on the prepared trays ( 8 balls on each approx 5 cm apart) If you find the dough to be too sticky to roll, just wet your hands slighty.
Place the chopped chunks of dark and white chocolate in a bowl and then dip the dough ball in the chocolate, place back on the tray and press down slightly.
Put the trays in the oven and bake for 12 mins.
Allow to cool and ENJOY!
*** These cookies are SO good fresh but can last up to a week in an airtight container
***** The dough can be frozen for up to 3 months in an airtight container
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