These rich and brownie-like double chocolate fudge cookies are sweetened with honey and super delicious. Soft and chewy with bitefulls of glorious chocolate. Seriously these cookies deliver it all.
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Chocolate, my friends.
We are starting the week off right with chocolate.
These double fudge cookies have been a huge favorite around here for several months. The only thing better than chocolate is double chocolate in my estimation and these double chocolate fudge cookies get bonus points for just that.
And sweetened with honey. Are you kidding me?
You really won’t believe it when you try these. As long as you don’t overcook them, they are soft and chewy as can be. The perfect cookie, really.
I’ll warn you they are a bit messy. Especially if you happen to have a three-year-old around like I do. She loves these cookies and somehow whenever she eats them they end up on every single part of her body including her cute little ringlets. So now that you’ve been fair warned, just make sure you plan bath time accordingly.
Oh this recipe is awesome because it makes 24 cookies almost exactly. If you make them too big it will be a few less, but no one will fire you for that.
There’s never enough of these cookies around
Each fudgy bite you take you will wish there were at least twice that many, so feel free to double the recipe so you have some to freeze. You will want some hiding in the depths of the freezer for those moments–you know the ones I mean. The only-chocolate-can-cure-me moments where you will either make a mad dash for the chocolate chips or, if you are lucky, these double chocolate fudge cookies.
Be lucky my friends. Prepare today for those moments with hidden cookies..only be warned…it will take a miracle to have any left for the freezer.
Double Chocolate Fudge Cookies
These rich and brownie-like double chocolate fudge cookies are sweetened with honey and super delicious. Soft and chewy with bitefulls of glorious chocolate. Seriously these cookies deliver it all.
Ingredients
- ½ cup butter
- 1 cup (6 ounces) dark chocolate chips see note
- 7 tablespoons (5.25 ounces) honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup (5 ounces) all-purpose flour
- ⅓ cup (1.35 ounces) cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup (3 ounces) dark chocolate chips
Instructions
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In a medium microwaveable bowl add the butter and dark chocolate chips. Place in microwave and cook in 30-second intervals or until butter is melted. Add honey and stir until smooth and combined. Whisk in eggs and vanilla.
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Add the flour, cocoa powder, salt and baking soda. Gently stir until barely mixed (don’t overmix). Stir in the chocolate chips.
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Line two large, rimmed baking sheets with parchment paper and lightly spray with cooking spray.
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Scoop the dough by heaping tablespoons and roll into balls (I like to use a #40 cookie scoop). Place on prepared cookie sheets leaving 1 1/2 inches between (4 rows of 3 cookies across for each baking sheet is perfect).
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Chill the baking sheets with cookie dough in the refrigerator for 20-30 minutes to harden slightly (see note). After refrigerating, dough can then be rolled into smoother balls, if desired.
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Preheat oven to 350 degrees F. Bake cookie sheets, one at a time, in preheated oven for 9 to 11 minutes or until edges are set but middles are still soft (don’t overbake!).
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Remove from oven and let sit on baking sheet for 2 minutes before removing to wire rack to cool completely.
Recipe Notes
1. My preferred chocolate chips in this recipe are the Ghirardelli brand of dark chips but you can try any kind you like.
2. I know 7 tablespoons honey is an awkward measurement. If you want an easier way to measure the honey either use a scale to measure by weight (this is how I almost always measure) or measure ½ cup + 1 tablespoon honey for this recipe. I’ve also made these with ½ cup honey and they are still really good but I think that extra tablespoon of honey makes them just perfect.
3. In my oven these bake right around 9 minutes. Be sure to not overbake or they will be too dry.
4. If you don’t have room in the refrigerator for the baking sheets, you can also chill the cookie dough in a bowl and then scoop it out later (although it takes a bit longer – about 1 to 1-½ hours). If you are using this method, you want the dough to be chilled to the stage where it’s firm but still scoopable.
5. These cookies freeze great. I like to freeze them on a parchment line baking sheet after cooking for a few hours before packing them in freezer bags so they don’t stick together.
Recipe Source: Heather @The Cook’s Treat, adapted from Mel’s Kitchen Cafe, converted to be honey-sweetened and simplified method a bit.
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
I followed the instructions and rechecked everything I measured. I maybe had a little tiny bit more honey. But I added almost 2 additional cups of flower just to get the batter less like cake or brownie mix and thick enough to spoon. Definitely not rollable. Not sure wear went wonky.
Hey Korrine, what kind of honey did you use? Some honey that you buy from the store will have more water content, which may partly explain the results you got. Also adding more honey could have affected it as well. You can also refrigerate the batter before scooping if it needs to set up a little more. It is a soft batter for sure. But definitely not cake consistency. Hope that helps!
I had the same issue and had to add more flour. I did not add the extra chips because the cookies are chocolate-y enough. I do not use the Ghirardelli because they are not GMO free and not sure if they use the cacao, which is better for you than cocoa. I’m still searching for honey sweetened treats.
This is a fairly complex amount of work for a cookie that just makes average taste. It also uses a lot of product to get 2 dozen cookies. Sorry, but no go here.
I’m sorry it’s a no go for you. Mine never turn out average tasting but that’s coming from someone with a true love of dark chocolate and I realize that is not all of us. ☺️
These cookies are delicious! Made them as written and they turned out great, I’m getting ready to make them a second time!
I’m glad they worked great Jenny! We love them too ❤️
Hi! I’m just wondering..but do we melt the chocolate chips too? It just says put butter and chocolate chips and then 30 second intervals which would burn the chocolate. Also why is there 2 different amounts of chocolate chips? One of them is 1 cup and one of them is half a cup. Which ones do we melt? Thanks 🙂
Yes you add 1 cup chocolate chips to the microwaveable dish and melt it with the butter. I’ve never had a problem with the chocolate burning at that interval but you could turn the power down to 70% if you were concerned. The 1/2 cup choc chips is to add later with the cookie dough (don’t melt these). That’s the double chocolate 😊. Enjoy!