Double fudge cookies. Cream butter and sugars until fluffy and pale yellow in color. Beat in eggs and vanilla until well combined. Combine brownie mix and flour in a mixing bowl. Stir in extracts, eggs and oil; blend thoroughly. Double Chocolate Fudge Cookies Exactly two weeks ago I posted a link to my Coconut Oil Chocolate Chunk Cookie Bars on Instagram.
One of my sweet readers (Hi, Lauren!) commented on the post requesting a recipe for double chocolate cookies because her little boys love them, and well, I just couldn't say no!
In a mixer, start to beat the butter until one ball forms.
Add in the sugars and continue beating until mixed together.
You can cook Double fudge cookies using 11 ingredients and 3 steps. Here is how you cook that.
Ingredients of Double fudge cookies
- It's 1 Cup of Softened butter/margarine.
- Prepare 1 1/2 Cups of sugar.
- Prepare 2 of eggs.
- Prepare 1 tsp of Vanilla extract.
- You need 2 2/3 cups of Self raising flour.
- It's 1/2 (1 cup) of cocoa powder.
- Prepare 1 tsp of Instant coffee.
- You need 1 1/4 of of baking soda.
- It's 1/4 of of salt.
- You need 1 Cup of white chocolate.
- Prepare 1/2 (1 cup) of milk chocolate.
The cookies are puffy, crackly, shiny, soft in the center and pretty much everything one good ask for in double fudge cookies. They're also really simple to throw together. Your daily values may be higher or lower depending on your calorie needs. These cookies didn't taste like fudge but BOY ARE THEY GOOD!
Double fudge cookies step by step
- Cream the butter/margarine sugar eggs and Vanilla extract until nice and fluffy. (About 2-3 minutes).
- Add the flour, cocoa powder, instant coffee, baking soda and salt. Mix until combined. Fold in all the Chocolate. Put cling film over the top and refrigerate for 4-6 hours..
- Pre heat the oven on 170 °c Then I use a ice cream scoop so the cookies are all the same size. Scoop too put on the baking tray. Making for there is space between each one as they will spread whilst baking. Then bake for 10 minutes. Leave on the tray to cool. Once cooled enjoy..
Really chocolatey and they have that crunchy-soft feel. I dipped them in sugar before baking.they didn't spread all that much so they're kind of small. Line a baking sheet with a Silpat (affiliate link) or parchment paper. Combine butter, sugars, eggs, and vanilla extract in the bowl of a stand mixer (affiliate link) with the whisk attachemnt. Seriously these cookies deliver it all.