I named these cookies 'Thick 'n Fudgy' Chocolate Explosion Cookies for very good reason(s). As I may have mentioned just a couple hundred thousand times in my life...Chocolate is my obsession! So, these tempting cookies definitely pass the test with pure chocolate explosions of love in every bite! 4 kinds of chocolate! Yay! We've got it by George!
I love to bake, I love chocolate, thus 'The Baking ChocolaTess' was founded, when I actually decided to start blogging about what I love! Desserts, Baking & Chocolate!!! The 'ChocolaTess' is basically just a cute little title bestowing my loyalty and passion to ta-daaaa... 'Chocolate'!
Chocolate is my all time favorite foodie crush in the whole universe. I don't care if it's served alone or with a partner in crime like caramel, mint or peanut butter. I'm perfectly happy. My long-time bff, Chocolate...We've been through a lot together. We depend on each other, you could say!
What is Chocolate?
Chocolate is a sweet explosion of a rich, creamy, decadent, sweet seductive feast of absolute heaven that kicks it out of this world. NO wonder it's called the love drug, a.k.a aphrodisiac. Plus, it always makes me feel better! It seems to work wonders!
4 Types of Chocolate Used
Semi-sweet chocolate chips, milk chocolate chips, unsweetened cocoa powder and a chocolate spread.
For the chocolate spread, use Nutella chocolate spread, Cadbury's chocolate spread or Nutiva Chocolate Spread. You could also use a chocolate peanut butter as well. Just google 'chocolate spread' if you need some assistance.
Another spread we are loving, is Biscoff Spread, like we used in these Biscoff White Chocolate Cookie Bars!
Ingredients You Need
- unsalted butter, softened
- granulated sugar
- vanilla extract
- eggs
- Your favorite chocolate spread like Nutella
, Cadbury
, Justin's
- all purpose flour
- unsweetened cocoa powder
, like Hershey's
- baking soda
- salt
- Dark or semi-sweet chocolate chips
, reserve ½ cup for tops of cookies
- Milk Chocolate Chips
, reserve ½ cup for tops of cookies
- Optional: Spreadable Chocolate for drizzling
How to Make 'Thick 'n Fudgy' Chocolate Explosion Cookies
- Preheat the oven to 350 degrees. Prepare a baking sheet pan
with non-stick spray, parchment paper or a silicone baking mat.
- Using a mixer, cream the butter, sugar, and vanilla until creamy and fluffy.
- Add in the eggs and Spreadable Chocolate and mix until just combined.
- In another bowl, combine the flour, cocoa powder, baking soda, and salt.
- Add the flour mixture to the butter mixture and mix until incorporated. The dough will be thick.
- Stir in 1 cup of dark and 1 cup of milk chocolate chips.
- Cover dough and place in fridge for 30 minutes or so.
- Using a large scoop, scoop the dough balls out and then roll the dough into even balls. Flatten just a tad and with the ½ cups of each of the reserved dark and milk chocolate chips left, gently press several chips into the tops of the cookies.
- Place on baking sheet and bake for 8-10 minutes and transfer to a cooling rack.
- When you take the cookies out of the oven, they will look underdone, thick and puffy-looking, which will make them soft and fudgy!
- If you want to add some extra chocolate 'oomph', melt some Spreadable Chocolate in the microwave for 60 - 90 seconds and spoon into a plastic ziploc bag.
- Snip small hole in tip, squeeze and drizzle back and forth on cookies.
More Chocolate Explosions of Love you will probably need in your life! 🙂
- Dark Chocolate Silk Pie! It’s Delectable!
- Chocolate Espresso Truffles
- Perfect Brownies {For that Chocolate ‘Fix’}
- Fudgy Chocolate Chunk Brownies
- Sinful Triple Chocolate Fudge Poke Cake
- Awesome Chocolate Brownie Cheesecake Dessert
- Ultimate Chocolate Cookies
- Classic Chocolate Whoopie Pies
- Lunch Lady Peanut Butter Bars
'Thick 'n Fudgy' Chocolate Explosion Cookies
Ingredients
- 1 cup unsalted butter. softened
- 1½ cups granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ⅓ cup Your favorite chocolate spread Nutella, Cadbury, Justin's or peanut butter
- 2 ½ cups all purpose flour
- ⅔ cup unsweetened cocoa powder like Hershey's
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups Dark or semi-sweet chocolate chips reserve ½ cup for tops of cookies
- 1 ½ cups Milk Chocolate Chips reserve ½ cup for tops of cookies
- Optional: Spreadable Chocolate for drizzling
Instructions
- Preheat the oven to 350 degrees. Prepare a baking pan with non-stick spray, parchment paper or a silicone baking mat.
- Using a mixer, cream the butter, sugar, and vanilla until creamy and fluffy.
- Add in the eggs and Spreadable Chocolate and mix until just combined.
- In another bowl, combine the flour, cocoa powder, baking soda, and salt.
- Add the flour mixture to the butter mixture and mix until incorporated. The dough will be thick.
- Stir in 1 cup of dark and 1 cup of milk chocolate chips.
- Cover dough and place in fridge for 30 minutes or so.
- Using a large scoop, scoop the dough balls out and then roll the dough into even balls. Flatten just a tad and with the ½ cups of each of the reserved dark and milk chocolate chips left, gently press several chips into the tops of the cookies.
- Place on baking sheet and bake for 8-10 minutes and transfer to a cooling rack.
- When you take the cookies out of the oven, they will look underdone, thick and puffy-looking, which will make them soft and fudgy!
- If you want to add some extra chocolate 'oomph', melt some Spreadable Chocolate in the microwave for 60 - 90 seconds and spoon into a plastic ziploc bag.
- Snip small hole in tip, squeeze and drizzle back and forth on cookies.
Notes
Warm up cookies in microwave for a warm sweet treat! 🙂 Don't forget the milk!
Varun Sharma says
Cookies looks so delicious and yummy. I'll definitely make it this weekend.
Sandra says
Hello
Can I leave out the chocolate spread?
Or do u have a chocolate version of your perfect chocolate chip cookies ?
Tia
Kim Lange says
No Sandra, you need the chocolate spread or you could use Nutella, but if you would like something without the spread, that is thick and fudgy, try this cookie recipe and use chocolate chips instead of white chocolate chips. They are pretty awesome: https://www.thebakingchocolatess.com/chocolate-fudge-white-chocolate-chip-cookies-vegan-gf-options/
Anna says
How many LARGE cookies can be made from this recipe?
Thank you.
Kim Lange says
Up to 18 cookies Anna! Hope you enjoy!
Jill says
What is spreadable chocolate? Never heard of it before and I’m not an inexperienced baker
Kim Lange says
Hershey's Spread or Nutella - Or anything you want to use that's spreadable that is chocolatey. These are over by the peanut butters. 🙂
Amruta says
Hello Mam,
I like not love(as I am practising to get more handy with it) to bake but I am die hard vegetarian person, So kindly share what is replacement for eggs?
Kim Lange says
Amruta, here are some ideas: https://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs/
I think bananas or applesauce would be good substitutes, but I haven't tried it. If you do, let us know! Happy Holidays!!! 🙂
Heather says
Made these bad boys tonight. I am not a chocolate fan but everyone else is. They LOVED them! They are very soft and moist. I went a little too big...when you said big I thought golf ball sized and when I went to pull them out they didn't look done. I ended up baking them for 15 minutes total...oops! :). Thank goodness they didn't spread very much or I would have had brownies lol. Thank you so much for this recipe. It is a keeper!!
Kim Lange says
I'm so glad they loved them! I usually do cookies 1/4 cup and they will appear not done, but 15 minutes sounds about right for the size cookies you had. Thanks so much for commenting! Happy Holidays Heather!!
Jennifer Dotson says
What is the Hershey spreadable chocolate? There is all kinds you can literally spread.
I would love to make these,they look so good just need more info on the spreadable Hershey please thanks
Kim Lange says
Hi Jennifer,
It's located with the peanut butter and jelly aisle at your local store. You can substitute Nutella, peanut butter or anything with the same consistency. Hope you enjoy!!
Kim Lange says
It's just a chocolate spread. 🙂
Kim says
Hershey no longer makes the spread! I ordered Cadbury spread off Amazon. Not a Nutella fan.
Kim Lange says
Wow! Good to know! I'll have to update. Thank you Kim and I hope you enjoyed them!! xo
Anonymous says
Made these today. 10 minutes was not enough baking time. They were raw/grainy and not setting up. The second batch I baked at 12-13 minutes and they turned out. So smash them down more and add baking time.
Wajeeha Iftikhar says
Thanks very much for your replies ChocolaTess!! :-*
I used granulated sugar, sorry for the mixup above. I used the sugar that you put in tea and coffee. It’s fine, not too big, but not as fine as icing n confectioners. And yes, my butter was softened, and i made sure I got the soft white peaks when mixing with sugar.
Anyway, to others trying the recipe, I tried to take it “all the way”, so to say, but don’t do it unless you’re a pro in cooking times. My cookies burnt from the bottom, and though i used the hack with the cheese shredder/grater (seriously search for it, it’s cool), it happened.
And if you’re using the normal tea sugar for the recipe, it’ll go solid when the cookies are cooled down, but it gives the cookies a fun crunchy flavour, so it’s not that bad.
Thanks again, ChocolaTess (love writing that lol). Take care!
Wajeeha Iftikhar says
One thing is concerning me atm, I just managed to get my first batch out, waiting for second, (gas problems in our area, couldn’t do it last night 🙁 ).
Anyway something I just noticed, the sugar you mentioned is castor sugar, as in not icing, not confectioners, meaning big sugar (ykwim). The crystals must have melted in the oven, but they have solidified again as the cookies have cooled. Is it supposed to be that way??
Thanks
ChocolaTess says
Not sure Wajeeha. Was your butter softened? If not, that could cause issues when creaming the butter with the sugar and no sure what sugar you were using, but i used granulated sugar. Castor sugar will work, but if it's a large sugar crystal, that could affect it. Hope that helps!
Wajeeha Iftikhar says
Took me a long while to get down to the comments section, you’re popular!! ??
Anyway I’m currently waiting (impatiently) for the 30 minutes in the fridge so thought I’d take the time to thank you and celebrate with you and your rest of the fans ?
I’m thinking one thing though. These are “underdone” you said, I can take it all the way right??
Thank you soooooooooooooooooooo much ???
Love from Pakistan
Wajeeha
ChocolaTess says
So sweet of you Wajeeha!! Yes you can bake them all the way! Enjoy!! 🙂
stephanie says
tryed this cookie made a happy mistake with them and now there super chocolate family loves them loved it thanks
ChocolaTess says
Great to hear Stephanie!! 🙂 Merry Christmas!
Elizabeth says
has anyone tried to make these smaller? I am making them for a cookie exchange. I noticed that its suggesting a icecream scoop to scoop. Would like to make them a little smaller.
ChocolaTess says
Hi Elizabeth, you can make them smaller or whatever size you wish. Just make sure you decrease the time baked for the first round, so you can have an idea what to set the time for, for the remaining cookies! 🙂 Probably 8 - 10 minutes I'm guessing?
Jamie says
Are you able to make the batter and hen store it in the refrigerator, or freeze it? If so for how long?
ChocolaTess says
Hi Jamie! A good rule of thumb: Homemade Cookie Dough lasts for 2-4 Hours on the counter, 3-5 Days in the fridge, 6-12 Months in the freezer. You can help cookie dough keep fresh by refrigerating it in a tightly closed container to keep out moisture and other contaminants. Try to put your cookie dough into the smallest container possible so there is less room for air in the container. Hope that helps!
Jenny says
I made these this weekend, they were AMAZING!
Just made a couple alterations-
*I used semi-sweet chocolate chips instead of "dark"
*I left off the chocolate chips that you're supposed to press on top before baking. So I ended up just mixing in 1C of semi-sweet and 1C of milk chocolate chips into the batter.
*I set oven to 325° instead of 350° (my oven cooks hot) 8-9min was perfect.
Thanks for sharing !
ChocolaTess says
Thank you Jenny for your kind words! I am so glad they worked out for you and you made your own special tweaks! Happy Thanksgiving!!
cynthia says
wow!! wonderful recipe, could not stop eating the dough while waiting for cookies to bake. thank you!! i did substite the chocolate spread for hersey sryup, oh wow it was very yummy!!! we have nut allergies and i know my kids can eat this stuff. hopefully there will be some for the kids when they get home from school today, i I make no promises!!
ChocolaTess says
Thank you Cynthia! Addicting right? haha! Glad the kiddos can enjoy these! Thanks for commenting! 😀
ShellyBelly says
@Granny, love the bakers tax idea!
These are on my to make list, thanks for sharing.
Kelly @ Kelly Lynns Sweets and Treats says
My kind of cookie!!! If I made these, I wouldn't share 😉 xoxo
Michelle says
These cookies are outstanding. Thanks for the receipe and answering all my quetions. Absolutely make them again:)
ChocolaTess says
Yay! So glad you enjoyed them Michelle. <3
Michelle says
How many cookies does it make. Also how do you know when it's done? Is it soft in middie and hard at end?
ChocolaTess says
Hi Michelle! They make 18 - 20 cookies. Bake for 8-ish minutes and when you take the cookies out of the oven, they will be underdone, thick and puffy-looking, which will make them soft and fudgy! 🙂 Happy Baking!!
Michelle says
How far apart should the cookies be on the coolie sheet.
ChocolaTess says
Place on a baking sheet a few inches apart. I usually put 6 per cookie sheet when baking. 🙂
michelle says
I bought everything for the choclate explosion cookies. You state make large scoops. How big is large. Can you elaborate on that please so I can make them. Is it a size of a tennis ball, or golf ball etc...
ChocolaTess says
A little over a 1/4 cup Michelle. I usually use an ice cream scoop and it's heaping a little over the top. Hope that helps and hope you enjoy!!! 🙂
Nic says
Is there anything you can substitute for the Hershey's spreadable chocolate? I cannot use it because it either contains nuts, or is processed in a facility that uses nuts. Thank you for your help!
ChocolaTess says
Hi Nic,
I found this The Sneaky Chef No-Nut Butter, Chocolate, 16.7 Ounce on Amazon - https://www.amazon.com/Sneaky-Chef-No-Nut-Butter-Chocolate/dp/B00SX5ZVB2?th=1
or you could try to make your own - http://www.sugarhero.com/lick-the-knife-clean-chocolate-spread/
But I haven't tried them, so if you want to experiment, let us know how it works out because I know there are a lot of others in the same boat. Hope it works for you!
Granny says
Finished backing and tasting the cookies, can I say Oh My These Are the Best! Now that I have chocolate spread my Granny game is really on. I ran out of regular baking cocoa but had the special dark, wow, really deepens the flavor, love these cookies. I'm going to save a few for once I get back home, I don't have to share all of them, seriously now. There is a baking tax for the baker.
ChocolaTess says
Hi Granny, so glad you enjoyed them! 🙂 Special dark baking powder is a great way to deepen the flavor. Yum!!!
Granny says
Thanks, it's on the market list. Headed out for 'girl' craft time this weekend, niece and sister in law. These will be a wonderful treat!
ChocolaTess says
Awesome! Sounds fun and enjoy it all!!
Granny says
What is spreadable chocolate? Is it in the baking aisle?
ChocolaTess says
Hey Granny! It's in the peanut butter and Nutella Aisle. Its a chocolate spread by Hershey's. 🙂
Devin says
Made these today absolutely amazing thanks for the recipe
ChocolaTess says
You are very welcome Devin! I'm so glad you enjoyed them!
Carole from Carole's Chatter says
Oooh, I do hope you'll swing by to Food on Friday to bring this to the Chocolate party! Cheers from Carole from Carole's Chatter
ChocolaTess says
Thank you Carole for the invite, I definitely will give it a whirl! 🙂
joylovefood says
These look so good! Thanks for sharing at What'd You Do This weekend? I hope you will join us again this Monday morning 🙂
Cathy Kennedy says
Mmm, these look fabulous! Once I get off my diet, I plan to bake a batch of these little beauties! Oh, my Cathy!!! I love chocolate, especially chocolate baked goods. Thanks for sharing your recipe! Hopping over from #FriendshipFriday!
ChocolaTess says
LOL Cathy, I'm about ready to go on that 21 day diet, so I will have my work cut out for me since I like the rich and delicious chocolatey things. Hope you enjoy them as much as I did! Have a great weekend!
sosimplystephanie2014 says
I'll take two-dozen and a tall glass of milk, please and thank you! 😉 These look divine, and warm and gooey, and yum, and ... and ... and only my list of things to try this weekend! THANK YOU FOR SHARING! Can't wait to try these. Pinned and shared on FB so I don't lose the recipe! 🙂
Thanks for sharing at the #HomeMattersParty! I hope to see you there next Friday with another awesome post! 🙂
ChocolaTess says
Awesome! I hope you enjoy them! Thanks so much for stopping by, pinning and sharing! I'll cya Friday!