We are a house divided! Hate to admit it, but it’s true. Some of us are extreme, chocolate baked goods lovers. Others (and by others, I mean ME) are fruity dessert lovers. My husband Kevin is the chocolate camp. When I’m planning a dessert he always suggests chocolate: chocolate cake, chocolate cookies, chocolate with cream cheese, brownies, Mike’s no-bake cheesecake with mini chocolate chips – the list goes on. As a baker and recipe developer, I love the variety of making lots of different flavors. But with Kevin being my chief recipe tester, I often find myself tweaking a chocolate recipe I have already created so I can get some job satisfaction along the way. That’s how these Fudgy Double Chocolate Cookies were born. I wanted to create a fudgy and chewy cookie that did not dry out when baked. Often chocolate cookies lose their moisture after they cool. To avoid that, melt the butter before adding the sugar, and use a little less flour since the cocoa powder is a dry ingredient. Two flavors of chips gives these cookies a chocolate boost and sweet, vanilla compliment to balance the chocolate. The result is a brownie-like, fudge cookie with two kinds of chips. They have a shiny, crackly top reminiscent of the best brownies! Let me know what you think of these Fudgy Double Chocolate Cookies! 
Fudgy Double Chocolate Cookies
Ingredients
- 1 cup butter 2 sticks, cut into 16 tablespoons
- 1.5 cups sugar
- 2/3 cup cocoa powder
- 1/2 teaspoon instant espresso powder (optional)
- 2 eggs
- 1.5 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips regular or mini
Instructions
- In large microwave safe bowl, add butter. Microwave 45 seconds; stir, then microwave another 25 seconds. If not fully melted, whisk to melt remaining pieces.
- Add sugar and whisk vigorously to incorporate. Add cocoa powder and espresso powder, if using. Whisk to blend well.
- Add eggs and vanilla, and continue to whisk well. Use rubber scraper to scrape down sides and bottom of bowl so it all mixes well and fully. Mixture will start thickening and holding its shape. Set aside.
- In medium bowl, add flour, baking soda, and salt and whisk to blend. With firm rubber scraper or wooden spoon, add flour mixture to chocolate mixture until just blended. Fold in both kinds of chips.
- Refrigerate for about 10 minutes or while oven preheats.
- Heat oven to 350 degrees. Line baking sheets with parchment paper. Use tablespoon to scoop dough and roll into balls. Place about 2 inches apart on sheet. Press down lightly on each dough ball to flatten slightly. This produces a flatter, more perfectly shaped cookie.
- Bake about 10 minutes. Do not over bake. Let cool 5 minutes on baking sheet before moving to cooling rack to cool completely.
Notes
