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Soft and Chewy Triple Chocolate Fudge Cookies

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Ingredients

8 oz (226 grams) semisweet baking chocolate, chopped
6 (84 grams) tablespoons butter
2 Safest Choice™ Pasteurized Eggs
3/4 cup (150 grams) Imperial Sugar® brown sugar
1 teaspoon vanilla extract
1 1/3 cups (160 grams) Gold Medal Flour® all-purpose flour
1/4 teaspoon baking powder
1/3 cup (30-40 grams) chopped nuts
4 oz (113 grams) chocolate chips or chunks
1 cup (160-170 grams) chocolate chips or chunks

Soft and Chewy Triple Chocolate Fudge Cookies

  • 4 hours
  • Serves 18
  • Medium

Directions





Here’s for you the deliciously awesome Soft and Chewy Triple Chocolate Fudge Cookies. So just go and grab this recipe now!



Steps

1
Done

In a heatproof bowl, melt 8 ounces of chocolate and butter in the microwave or a double boiler. If you choose to use the microwave, take the bowl out every 30 seconds and give it a gentle stir. Doing so, there are less chances you’ll burn the chocolate.

2
Done

While the chocolate is melting, in a mixing bowl, beat together 2 eggs, sugar, and vanilla until pale and creamy, for about 5 minutes at medium speed. The mixture thickens up and become slightly frothy.

3
Done

Stir the melted chocolate into the egg mixture and gently stir in the flour and baking powder.

4
Done

With a spatula, fold in the chopped nuts and 4 ounces of chocolate chips or chunks.

5
Done

Place the mixing bowl in the fridge and chill for 30 minutes.

6
Done

Once the cookie dough is somewhat harden, using a large ice-cream scoop, drop cookie dough on a baking wheel lined with parchment paper.

7
Done

Refrigerate the scooped cookie dough for at least 2 hours before baking.

8
Done

Heat the oven to 350F.

9
Done

Just before baking dot the cookies with the remaining 1 cup of chocolate chips and chunks. Alternately, you can do this step once the cookies are baked.

10
Done

Bake the cookies for exactly 16 minutes.

11
Done

Remove the baking sheet for the oven and let cool on a wire rack.

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