'Thick 'n Fudgy' Chocolate Explosion Cookies
That's what these chocolate fudgy cookies are...pure chocolate explosions of love.
Servings: 18 Servings
Calories:
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 for a milk chocolate cookie flavor or Special Dark/Black Cocoa for more intense chocolate or a combination of any!
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups Dark or semi-sweet chocolate chips reserve 1/2 cup for tops of cookies
- 1 ½ cups Milk Chocolate Chips reserve 1/2 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.
- Use a large cookie scoop (1/4 cup) and scoop the dough balls out and place on baking sheet.
- Place on baking sheet and bake for 8-10 minutes and let sit to firm up for 5 minutes, then 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.
Video
Notes
For Extra Thick Cookies
- This cookies will be thick, but for even extra thick cookies, once cookie dough is made, cover dough and place in fridge for 30 minutes or so for extra thick cookies by using a large scoop, scoop the dough balls out and place on baking sheet or sealed container.
- 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 10-12 minutes and and let sit to firm up for 5 minutes, then transfer to a cooling rack.
- I made very large cookies, so if you make smaller cookies, adjust time accordingly.
Warm up cookies in microwave for a warm sweet treat! :) Don't forget the milk!