Earlier in the week I tweeted this:
My people, I was not kidding. I wanted to bake some cookies last week, found a recipe for something called Jumbo Chocolte Fudge Cookies and thought I’d just end up with a chocolatey cookie that was nice, but nothing amazing.
Oh, how wrong I was. Please, stop what you’re doing, bookmark this page and bake these cookies as soon as you can. DO EEEEEEEEETTTT!
I’ve always loved Mrs. Fields double fudge brownies, and this cookie is the closest thing I’ve made that has tasted bike those brownies. For reals.
As with most of the recipes I post, this one is really easy and takes about fifteen minutes to prep.
225 grams (1 1/2 cups) plain flour
80 grams unsweetened cocoa
285 grams (1 1/2 cups) lightly packed brown sugar
180 grams unsalted butter, chopped
300 grams dark chocolate, chopped
3 eggs, at room temperature (my eggs were not room temperature and I don’t think it made any difference)
75 grams white chocolate, chopped (I used white choc chips)
1. Preheat the oven to 180ºC. Grease or line two baking trays.
2. Sift the flour and cocoa together in a large bowl. Stir in the sugar, then make a well in the centre.
3. Boil a small saucepan of water. Once it’s bubbling, place the butter and half the dark chocolate in a heat proof bowl and sit it over the boiling water. Make sure the water doesn’t touch the bottom of the bowl (I am CERTAIN the water always touches the bottom of the bowl and I’ve never had that cause and issue. I think all the cookbooks are scaremongering us about boiling water and heatproof bowls. Weirdos). Stir the butter and chocolate until it’s melted. Set aside to cool for ten minutes.
4. Add the melted chocolate and butter mix, and the eggs, to the dry ingredients. Use a wooden spoon to stir it all together.
5. Stir in the white chocolate and the rest of the dark chocolate. Chocolate chocolate chocolate!
This is where it gets CRA-ZAY, my friends:
6. Roll two tablespoons of mixture into a ball and –
Wait. I’ll just let you absorb that. TWO TABLESPOONS. TOGETHER. A MOUNTAIN OF CHOCOLATE COOKIE DOUGH!
– place the balls onto the baking tray. Leave about 2 1/2 inches in between each ball of dough. The mixture will seem really wet and soft, but that’s okay, trust me!
7. Bake in the oven for about 12 minutes. I think I baked mine for closer to 15 minutes, but I may be wrong. Anyway, they cook fairly quickly.
Let them cool down for a while before taking them off the tray as they’re a bit soft and crumbly.
Serve warm with some really, REALLY good quality ice cream. These cookies are fudgey and soft and are a great dessert idea to serve with something else.
Or just stuff your face with them while you stand over the oven as they cool down. No judgement.
Until next time,Share this post: