These cookies are just a classic chocolate cookie with chocolate chips. They are dense and chewy–sort of like a brownie. Today is Jennifer’s birthday, and while she decided to celebrate next weekend (because we had a Pharm test today and three more tests next week) I couldn’t let her birthday pass without at least some cookies. The first time I made these cookies I accidentally grabbed the bread flour instead of the all-purpose flour and by the time I realized what I had done it was too late. I’m not sure the exact science of how the bread flour changed the crumb of the cookies, probably something about the protein ratio, but they turned out great so I just continued to make them with bread flour. If you don’t always keep bread flour, all-purpose flour, self-rising flour, and almond flour on hand, like me, I’m sure all-purpose would be equally delicious. =) These cookies will definitely satisfy your chocolate craving! Enjoy!
Chocolate Fudge Cookies
2 cups bread flour
1/2 cup cocoa powder (I used Hershey’s Special Dark)
1 teaspoon baking soda
1 cup softened butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips (I used Hershey’s Special Dark)
- Preheat oven to 350 degrees F. Whisk together the flour, cocoa powder, and baking soda.
- Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Using a #20 scoop drop onto lightly greased cookie sheets.
- Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Yield 24 large cookies.
*adapted from allrecipes
