I recently prepared some Chocolate Fudge Cookies that quickly became my secret delight. Loaded with rich unsweetened cocoa powder, melted unsalted butter, and both semisweet and milk chocolate chips, these thick, chewy treats pack a bold, fudgy character that leaves you eager to sample every bite. Enjoy the indulgence.

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I just discovered the most insane Soft Batch Double Chocolate Fudge Cookies recipe that will have any chocolate fan drooling. The moment I whipped up these cookies, I could tell they were different thanks to the perfect balance of bitter cocoa powder and rich butter melted into the dough.

The mix of all purpose flour with a sprinkle of baking soda and baking powder starts the magic, while the molten goodness of unsalted butter and the sweetness of granulated sugar create that unmistakable fudge flavor. I love how these Double Chocolate Fudge cookies incorporate two types of chocolate chips, giving you that deep, fudgy taste in every bite.

You’ve gotta try this if you’ve ever been curious about those decadent Chocolate Chunk Cookies or Fudge Cookies with dessert-like vibes. I promise, once you sink your teeth into one of these amaze cookies, you won’t soon forget them.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, the combination of semisweet chocolate chips and milk chocolate chips gives these cookies an amazingly rich and layered chocolate flavor. I literally can never get enough of how intense the chocolate fudge taste is.

Second, the texture is exactly what I dig. The cookies come out super soft with a slightly crispy edge and that gooey center is just perfect. It almost melts in your mouth every time I take a bite.

Another thing I really like is that the ingredients are pretty simple and the instructions are easy to follow, even when im not in the mood for complicated recipes. It makes baking feel less stressful and more fun.

Last, the smell that fills up the house while these baked goodies are in the oven is incredible. It makes me feel happy and brings back fun memories of baking with friends and family, which is something i always look forward to.

Ingredients

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All purpose flour: Mainly carbohydrates that gives structure even if lacks fiber or extra protein.
Unsweetened cocoa powder: Provides deep chocolate flavor and a pinch of antioxidants for extra taste.
Unsalted butter: Adds rich moisture and tender texture while contributing some saturated fats.
Granulated sugar: Brings sweetness and helps create a soft, fudgy consistency throughout the cookies.
Eggs: Offer protein and natural binders ensuring the dough stays together and fluffs up.
Semisweet chocolate chips: Melts into gooey pockets that amplify the cookie’s double chocolate vibe.
Milk chocolate chips: Lends a sweeter contrast and smooth flavor to balance rich cocoa notes.

Ingredient Quantities

2 cups all purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, melted

1 1/4 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup semisweet chocolate chips

1 cup milk chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

2. In a medium bowl, whisk together 2 cups all purpose flour, 2/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

3. In a large bowl, mix the 1 cup melted unsalted butter with 1 1/4 cups granulated sugar until well combined.

4. Beat in 2 large eggs and 2 teaspoons vanilla extract until the mixture is smooth and a bit fluffy.

5. Gradually stir in the dry ingredients into the wet mixture until you get a thick, even dough.

6. Fold in 1 cup semisweet chocolate chips and 1 cup milk chocolate chips evenly throughout the dough.

7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, making sure to leave at least 2 inches between each cookie.

8. Bake for 10 to 12 minutes until the edges look set but the centers still seem soft.

9. Let the cookies cool for about 5 minutes on the baking sheet before moving them to a cooling rack.

10. Enjoy these super soft, double chocolate fudge cookies while they’re still slightly warm for the best chocolaty experience!

Equipment Needed

1. Oven preheated to 350°F
2. A couple of baking sheets
3. Parchment paper for lining the baking sheets
4. A medium bowl and a whisk for mixing the dry ingredients
5. A large bowl and a spatula for combining the wet ingredients
6. Measuring cups and spoons
7. A tablespoon or cookie scoop for portioning the dough
8. A cooling rack for letting the cookies cool off

That’s the list of kitchen equipment and utensils you’ll need.

FAQ

Q: Can I use salted butter instead?

A: Yup, you can use salted butter but you gotta reduce the salt a little in the recipe so it doesn't come out too salty.

Q: How can i tell when the cookies are done?

A: They should look set around the edges but still soft in the middle. Remember that they will firm up as they cool.

Q: Can these cookies be frozen?

A: Yes, they work great frozen. Just make sure you let them thaw for a bit at room tempreture before serving.

Q: What if i dont have both types of chocolate chips?

A: No worries, you can just use one type and the cookies will still be super fudgy and delicious.

Q: Is it important to melt the butter?

A: Its important to melt the butter so you get a soft, even texture in your cookies. Doing it cold could change the outcome.

Soft Batch Double Chocolate Fudge Cookies Recipe Substitutions and Variations

If you cant find unsweetened cocoa powder try using Dutch-process cocoa powder it gives a richer flavor
You can swap unsalted butter with salted butter but just cut back on the added salt
Instead of using all granulated sugar you can mix in some brown sugar to get a chewier texture
If you dont have both semisweet and milk chocolate chips, feel free to mix dark chocolate with white chocolate chips

Pro Tips

1. You might wanna let your melted butter cool a little bit before mixing in the eggs, coz if it’s too hot it can partly cook the eggs and make the cookies turn out too dry.
2. Try chilling the cookie dough for about 30 minutes before scooping it out. That helps the dough firm up a bit so your cookies don’t spread too much when they bake.
3. Keep a close watch on them while they bake and don’t overdo it. Pull them out when the edges just start to set even if the centers look a bit soft, coz they keep hardening as they cool down.