A couple of months ago I actually had some time alone! Whoo hoo!!! As a mom of three kids ages 6 and under, this is a big deal! I’m constantly running and chasing after my almost 2 year old, getting my 4 and 6 year old to their respective schools, appointments, activities, getting homework done, laundry, house cleaning, dishes, meals, etc., etc., etc. It. Never. Ends.
I digress. Seriously, though. I was craving something really ooey, gooey, and fudgy. Some really delicious fudge brownies would be perfect, but I didn’t have all of the necessary ingredients to make them and I didn’t feel like running out to the store. So, the search online for another recipe began. I ended up coming across this recipe for chocolate fudge cookies that seemed perfect. I had just about all of the ingredients so I decided to give them a shot. I substituted white chocolate chips for the milk chocolate chips since I didn’t have any. But they still turned out great.
They turned out to be fabulous. They were very fudgy and chocolatey. They still baked up more cake-like, but I think the trick would be to shorten the baking time just a little bit to keep those centers really gooey. For all of you chocoholics out there, this cookie is definitely for you!! Enjoy!
Chocolate Fudge White Chip Cookies
1 cup semi-sweet chocolate chips
2 Tbsp. unsalted butter
1 cup + 3 Tbsp. AP flour
3 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/2 cup granulated sugar
1/4 cup + 2 Tbsp. packed brown sugar
2 large eggs, room temperature
2 Tbsp. whole milk
1 1/2 tsp. vanilla extract
1 cup white chocolate chips (the original recipe calls for 1 cup milk chocolate chips, but I didn’t have any. You can use whichever you prefer.)
- Preheat oven to 325 degrees F. Line two large baking sheets with parchment paper. Lightly spray with non-stick cooking spray and set aside.
- Place the semi-sweet chocolate chips and butter in a small bowl. Microwave in increments of 15 seconds and then mix until the mixture is combined and the butter is completely melted. (I did this over a double boiler instead by placing a heat safe bowl over a pot of boiling water allowing the butter and chocolate to melt and combine together.) Set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In another medium-sized bowl, combine sugars, eggs, milk, and vanilla. Whisk together.
- Add the dry ingredients to the wet ingredients and stir to combine. Do not overmix.
- Fold in the melted chocolate/butter mixture and stir until combined.
- Scoop the mixture onto the prepared baking sheets. Place the pans in the oven. Reduce the heat to 300 degrees F and bake for 18-20 minutes. Allow cookies to cool completely before serving.
Recipe adapted from http://www.bakerbynature.com.