Chocoholics won’t be able to get enough of these soft and chewy chocolate fudge cookies. They are so easy to put together, you could probably make a batch right now. The trick is chopping up a block of chocolate into big chunks rather than using chocolate chips, that way you get generous pieces of dark chocolate in every bite. They are practically exploding with gooey chocolate chunks.
These cookies were such a hit in our house, they disappeared in a flash. They are chewy and soft and oh so chocolately. The perfect cure to your chocolate cravings. What is your favourite cookie flavour? These rocketed up the top of my chart but if you are in a peanut butter mood, try my creamy Peanut Butter Chocolate Chip Cookies.
Chocolate Fudge Cookies
Makes 16 cookies
115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
90 grams (1/2 cup) brown sugar
50 grams (1/4 cup) caster sugar
1 teaspoon vanilla extract
1 large egg
140 grams (1 cup) plain flour
1/2 teaspoon baking soda
1 teaspoon cornflour or corn starch
40 grams (1/2 cup) cocoa powder
1 tablespoon milk
75 grams (1/2 cup) dark chocolate chunks
Line two baking trays with baking paper. In a large mixing bowl, add the sugars and the butter and beat with an electric mixer until combined. Add the vanilla and egg and beat for a minute or so until smooth. Sift in the flour, baking soda, cornflour and cocoa into the mixture, and stir until combined and forms a chocolately dough. If its a little dry, add the tablespoon of milk and then stir in the chocolate chunks.
Place the dough in the fridge and chill for at least 30 minutes. Preheat the oven to 180 degrees (360 F) and roll balls of the dough until smooth using your hands and pop onto the prepared trays. Place in the oven and bake for approximately 10 minutes before transferring to a wire rack to cool. Enjoy warm from the oven with a glass of milk.