Soft Batch Double Chocolate Fudge Cookies

  • 1 cup + 2 tablespoons all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips, divided
  • 2 and 1/2 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 tablespoons whole milk
  • 1 and 1/2 teaspoons vanilla extract

  1. Preheat oven to 325 degrees (F). Line two large baking
    sheets with parchment paper, lightly spray them with non-stick spray, and set
    aside.
  2. In a medium-sized bowl whisk together the flour, cocoa
    powder, baking powder, and salt; set aside.
  3. In a large, microwave safe bowl, combine one cup of the
    chocolate chips and the butter. Heat them in the microwave, on low power, in 15
    second increments, mixing in between each, until butter and chocolate are
    completely melted and can easily be whisked smooth. Whisk in the vanilla, then
    whisk in both sugars. Beat in eggs, one at a time, beating well after each
    addition. Beat in milk.
  4. Add the dry ingredients into the wet ingredients, and stir
    to combine – be sure not to over mix here!
  5. Fold in the remaining chocolate chips, stirring until
    everything is just combined. (You may want to reserve a few chocolate chips to
    press onto the warm cookies right after they come out of the oven.)
  6. Scoop 1/4 cupfuls of the batter onto the prepared baking
    sheets.
  7. Bake one tray at a time, reducing the oven temperature to
    300 degrees after you’ve put them in the oven. Bake for 16 to 19 minutes, or
    until the edges are set and the tops are dark and shiny.
  8. Press a few extra chocolate chunks on top of the warm
    cookies, if desired.
  9. Allow cookies to completely cool on the baking sheet before
    serving.

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