What's this, you ask? Oh, just the fudgiest, most delicious cookies ever! These Double Chocolate Fudge Cookies are so good you can't stop after just one!!!
- are full of rich chocolate flavor
- have the best soft cookie texture
- almost taste like a brownie
- are studded with creamy white chocolate chips
- have semisweet chocolate chips, too!
Sounds amazing, right?!?
In case you didn't have enough cookie recipes calling your name, here is another that you really need to try! It would 'bake' my day!!
Like my Chocolate Chip Cookies as well as my White Chocolate Macadamia Nut Cookie, this recipe calls for cream of tartar in addition to baking soda. Cream of tartar makes the cookies suuuuper soft & chewy -- don't leave it out!
Double Chocolate Fudge Cookies
- ¾ cup salted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- 1 ¼ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon soda
- ⅛ teaspoon salt
- ½ cup white chocolate chips
- ½ cup semisweet chocolate chips
- Preheat the oven to 350℉. Line 3 large baking sheets with parchment paper.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar on high speed for about 30 seconds. Add the egg and vanilla extract and beat on high until fluffy.
- Add the cocoa, flour, cream of tartar, baking soda, and salt to the bowl. Beat on low speed just until all the flour is incorporated. Lastly, fold in the white and semisweet chocolate chips.
- Scoop about 1 tablespoon of dough per cookie onto the prepared baking sheets, leaving about 2 inches between cookies for spreading room.
- Bake the pans of cookies one at a time in the preheated oven for 8-12 minutes or until the tops no longer look wet. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. Enjoy!
Love and Cookies,