SOFT AND CHEWY TRIPLE CHOCOLATE FUDGE COOKIES - Guide Recipe
A chocolate lover’s dream come true , these chocolate fudge cookies are soft , slightly chewy and packed with over a pound of chocolate! That’s over 1 ounce of chocolate in each cookie!
I love anything chocolate. The more the merrier. And not just quantity speaking , but richness also! You know what I’m talking about , those chocolate treats that you need a glass of milk near by.

That’s the case for these chocolate fudge cookies. At first I wanted to name them chocolate brownie cookies , but they are so rich and decadent , way , way better than the brownie cookies I’ve previously made. Those are still good , but these will make you weak at the knees.
These triple chocolate fudge cookies are fudgy , rich , intense , and decadent. The edges are chewy , the center is gooey and every bite is oozing with melted chocolate!
A chocolate lover's dream come true , these chocolate fudge cookies are soft , slightly chewy and packed with over a pound of chocolate! That's over 1 ounce of chocolate in each cookie!
Ingredients
- 8 oz (226 grams) semisweet baking chocolate , chopped
- 6 (84 grams) tablespoons butter
- 2 Safest Choice™ Pasteurized Eggs
- 3/4 cup (150 grams) Imperial Sugar® brown sugar
- 1 teaspoon vanilla extract
- 1 1/3 cups (160 grams) Gold Medal Flour® all-purpose flour
- 1/4 teaspoon baking powder
- 1/3 cup (30-40 grams) chopped nuts
- 4 oz (113 grams) chocolate chips or chunks
- 1 cup (160-170 grams) chocolate chips or chunks

Instructions
- In a heatproof bowl , melt 8 ounces of chocolate and butter in the microwave or a double boiler. If you choose to use the microwave , take the bowl out every 30 seconds and give it a gentle stir. Doing so , there are less chances you’ll burn the chocolate.
- While the chocolate is melting , in a mixing bowl , beat together 2 eggs , sugar , and vanilla until pale and creamy , for about 5 minutes at medium speed. The mixture thickens up and become slightly frothy.
- Stir the melted chocolate into the egg mixture and gently stir in the flour and baking powder.
- With a spatula , fold in the chopped nuts and 4 ounces of chocolate chips or chunks.
- Place the mixing bowl in the fridge and chill for 30 minutes.
- Once the cookie dough is somewhat harden , using a large ice-cream scoop , drop cookie dough on a baking wheel lined with parchment paper.
- Refrigerate the scooped cookie dough for at least 2 hours before baking.
- Heat the oven to 350F.
- Just before baking dot the cookies with the remaining 1 cup of chocolate chips and chunks. Alternately , you can do this step once the cookies are baked.
- Bake the cookies for exactly 16 minutes.
- Remove the baking sheet for the oven and let cool on a wire rack
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