Thankfully, I think it’s impossible to run out of cookie recipes! I love trying out new cookies: some evoke comforting memories, others are fresh and summer-like, and still others are spicy and reminiscent of autumn. One that I think everyone finds themselves craving no matter the time of year is a fudgy chocolate cookie. You know what kind I mean? One that’s finished with white and dark chocolate chips, slightly crisp on the edges but soft and fudgy in the center. Is your mouth watering yet!?
I don’t even need to say “enjoy.” These speak for themselves!
Watch how to make these fudgy chip cookies:
Fudgy Chip Cookies
- 1 cup butter room temperature
- 1 tbsp butter room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 egg yolk
- 2 tsp vanilla extract
- ⅔ cup Dutch process cocoa
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 3-4 oz dark chocolate melted and cooled
- 1 cup white chocolate chips
- ½ cup semi-sweet chocolate chips
- Cream 2 sticks of butter and sugars until very light and fluffy. Creaming should take about 3-4 minutes. It sounds long but creates the air needed to raise the cookies.
- Melt dark chocolate with 1 tablespoon butter, stirring occasionally until fully melted.
- Add the eggs and yolk one at a time mixing well after each addition. Mix in vanilla, then melted and slightly cooled chocolate.
- In a separate bowl, sift together the cocoa, flour, baking soda and salt. Add to mixer and incorporate until no streaks of dry ingredients remain.
- By hand, fold in white and semi-sweet chocolate chips.
- Using a cookie scoop, drop cookies onto parchment-lined baking sheets.
- Bake in a preheated 350°F oven for 11-15 minutes. The cookies will be puffed and just set on the edges with a soft middle.
- Remove from the oven and let finish baking on the pan for five minutes. Place on a wire rack and cool completely.