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Why I Love This Fudgy Chip Cookie Recipe
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, are these fudgy chip cookies. 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!
Follow These Tips
Serving & Storage
To serve – Serve at room temperature or slightly warm so the chips are just a little melty and the centers fudgy.
To store – Store in an airtight container for up to 4-5 days. Alternatively, freeze cooled cookies in a container with parchment between layers for up to 2 months.
More Cookie Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Fudgy Chip Cookies
Ingredients
- 16 tbsp (2 sticks) + 1 tbsp unsalted butter room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 2 tsp vanilla extract
- ⅔ cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 3-4 oz dark chocolate melted and cooled
- 1 cup white chocolate chips
- ½ cup semi-sweet chocolate chips
Instructions
- Cream 16 tbsp of butter, white granulated sugar, and light brown sugar until very light and fluffy. Creaming should take about 3-4 minutes. It sounds long but creates the air needed to raise the cookies.16 tbsp (2 sticks) + 1 tbsp unsalted butter, 1 cup light brown sugar, 1 cup granulated sugar
- Melt dark chocolate with 1 tablespoon butter, stirring occasionally until fully melted.3-4 oz dark chocolate, 16 tbsp (2 sticks) + 1 tbsp unsalted butter
- Add the eggs and yolk one at a time, mixing well after each addition. Mix in vanilla extract, then the melted and slightly cooled chocolate.2 large eggs, 2 tsp vanilla extract
- 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.⅔ cup Dutch-process cocoa powder, 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp kosher salt, 1 egg yolk
- By hand, fold in white and semi-sweet chocolate chips.1 cup white chocolate chips, ½ cup 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Turned out great! Yummm!
Would love to add some pecans … what do you think?
This cookie was absolutely delicious! It had the perfect chewiness and chocolate taste! I ate one when Master Gardeners met at your house. Where do you get the Dutch cocoa and what brand of the other chocolate supplies do you use?
Hi Sonia! So glad you enjoyed the cookies, these are one of my favorites! The Dutch cocoa is available at most grocery stores I like Rodelle Dutch cocoa. For chocolate I always good Ghirardelli chocolate squares for melting and chips for the cookies! Hope this helps!