thick and fudgey double chocolate cookies

Once in a while I feel the need to bake some cookies.

I am not sure why that is.

I think there is something very therapeutic about the process of making cookies.

And the reward of seeing the kiddos happily chomping on cookies I have made is priceless.

Plus, when I make the cookies, I am in control of how much (or little) sugar goes into the cookie. That is a definite plus plus plus point for me.

Today I wanted to make something very chocolaty, and I am a firm believer in not doing something half-way. So I wanted chocolate, and CHOCOLATE it was!

These are HUGE and thick and super fudgy DOUBLE chocolate cookies, made with Valrhona cocoa powder and dark chocolate buttons.

I can see you reaching for the glass of liang teh (cooling herbal tea). I don’t blame you. Haha. But you know, I always believe that moderation is the key, so eat one (or two) cookies and stop. Well for a while. Then you should be okay!

Here are the instructions on how to make these cookies.

The first thing to do is to melt half the butter. Once melted, stick this into either the fridge or the freezer until the butter has hardened, then melt it until it just turns into liquid again.

Now, I am not exactly sure why this needs to be done (when I have more time I will investigate) and it is the first time I have seen this method being used to make cookie batter. My guess is that melting the butter allows some of the water in the butter to evaporate, hence changing the ratio of water in the batter, but it is after all, just my guess.

You may skip this step if you wish but if you do, be aware of the fact that the thickness and fudginess of the cookies may be affected as the amount of flour needed will also be affected.

Into the bowl of a mixer, add the melted butter, the softened butter and the sugar.

 Cream this until the mixture turns light and fluffy.

 Add the eggs, one at a time, and beat before the next addition.

Add the dry ingredients, and mix until just incorporated. Add the coffee – I added espresso powder and water.

 Finally, add the chocolate chips and mix just until the chips are distributed.

 Chill the dough for a couple of hours if you can. See here for the reason.

Dish the cookies onto a lined baking tray. I wanted huge-ass cookies so I made them big, but if you prefer smaller ones, just make them smaller and reduce the baking time by one or two minutes.

Bake at 175°C for 8-10 minutes.

Cool on the tray for 5-10 minutes then transfer onto a cooling rack to cool completely.

Get a HUGE glass of milk. Take a cookie.

Go CHOMP and GULP.

 

And get transported to your happy place.

🙂

Thick and Fudgey Double Chocolate Cookies
Write a review
Print
Ingredients
  1. ½ cup (113.5g) salted butter, melted and cooled
  2. ½ cup (113.5g) salted butter, softened
  3. 1½ cups (300g) caster sugar - I reduced this by 50%
  4. 2 teaspoons (10ml) vanilla
  5. 2 eggs
  6. 3 tablespoons (45ml) strong coffee - I used 2 tablespoons espresso powder and 3 tablespoons (45ml) water
  7. 2⅔ cups (312.5g) plain flour (more if it's too sticky)
  8. ½ cup (59g) cocoa powder
  9. 1 teaspoon baking soda
  10. ½ teaspoon salt
  11. 2 cups (300g) chocolate chips - I used 70% chocolate buttons
Instructions
  1. Melt half the butter (113.5g). Once melted, stick this into either the fridge or the freezer until the butter has hardened, then melt it until it just turns into liquid again.
  2. Note: You may skip this step if you wish but if you do, be aware of the fact that the thickness and fudginess of the cookies may be affected as the amount of flour needed will also be affected.
  3. Into the bowl of a mixer, add the melted butter, the softened butter and the sugar.
  4. Cream this until the mixture turns light and fluffy.
  5. Add the eggs, one at a time, and beat before the next addition.
  6. Add the dry ingredients, and mix until just incorporated. Add the coffee - I added espresso powder and water.
  7. Finally, add the chocolate chips and mix just until the chips are distributed.
  8. Chill the dough for a couple of hours if you can. See here for the reason.
  9. Dish the cookies onto a lined baking tray. I wanted huge-ass cookies so I made them big, but if you prefer smaller ones, just make them smaller and reduce the baking time by one or two minutes.
  10. Bake at 175°C for 8-10 minutes.
  11. Cool on the tray for 5-10 minutes then transfer onto a cooling rack to cool completely.
Notes
  1. Cookies can be stored in an air-tight container for up to 5 days.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

I went to Ikea yesterday to get a bed for my little girl and Christmas decorations are already being sold! Yes! It is THAT TIME OF THE YEAR to eat, drink and be merry! Are you getting excited? 🙂

Are you planning to cook anything special for this Christmas???  Or maybe start baking batches of delicious Christmas goodies? For Christmas 2014, Yen from Eat your heart out, Zoe from Bake for Happy Kids and yours truly, Diana from Domestic Goddess Wannabe and  are cooking and celebrating for the whole month of December 2014 starting on 1st December. Join us and remember to link your post with us if you are cooking something special for your Christmas celebration.

 

You might also want to try: