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.