Fudgey Chocolate Chocolate Chunk Cookies


Tiny, rounded mountains of sheer joy!

I’ve been looking for years for the perfect chocolate cookie recipe, and I’ve found several that are good, but fall short of the qualities I’ve been seeking: rich, moist, fudgey, dense, and with a deep, bold chocolate flavour. This is it, folks. This is The One. I can’t say enough good things about these cookies! They are sensational. People say that about food all the time, but these cookies are far and away the best chocolate cookies I’ve ever had. They blow even these out of the water. To be perfectly honest, I don’t think I’ll be making those Reese’s chunk cookies again, now that I have this recipe.


This was me, er, having fun with various filters.

This recipe did a few things that I’ve not seen many other chocolate cookie recipes do. Cocoa powder and melted chocolate are incorporated into the dough, for one. The use of melted chocolate is nifty not only for the insanely awesome chocolate flavour that you get – cocoa powder alone just doesn’t do it – but because you can control the darkness or sweetness of the chocolate flavour by using semisweet, dark, or unsweetened chocolate in the recipe as you prefer. I followed the recipe and used semisweet chocolate, but I thought that the cookies were slightly too sweet. I think next time, I’ll use half semisweet chocolate and half unsweetened chocolate to achieve the perfect seductive, rich, velvety dark chocolate background.


Yeah… again with the filters. 🙂

Another interesting thing about this recipe is that the dough must be refrigerated prior to baking. This isn’t necessarily all that unusual, but I am convinced that it helps the flavours meld and keeps the dough from spreading into flat pancakes during baking. I formed the cold dough into log shapes and placed the log shapes vertically onto the cookie sheets, and I think this also helped with retaining a pleasant, dense, round shape.


Moist, fudgey, chocolate-y interior. The perfect dense chocolate cookie.

Believe it or not, I preferred the cookies the day after baking as opposed to warm from the oven. The chocolate flavour wasn’t intense fresh out of the oven, and at first I was disappointed. Then I tried one the next day, and oh-my-striped-socks-cat-whiskers-doggie-ears! (Yes, I just came up with that on the fly.) Something – something, I know not what, but something magical – happens overnight with the baked cookies, and all the chocolate flavours sort themselves out, and the vanilla extract settles, and the texture settles down, and suddenly you have the perfect dense, fudgey, deeply chocolate-y, moist cookie that haunts chocoholics’ dreams. The kind of cookie that begs to be filled to bursting with chunks of chocolate. The kind of cookie that all but the most hardcore of chocolate lovers should probably stay away from. This one’s too intense for newbs. 😉


So many chocolate chunks. So much happiness in the mouth!

Fudgey Chocolate Chocolate Chunk Cookies

Yield: About 16 – 24 cookies, depending on size

1 cup + 1 TBS (133g) all-purpose flour
1/4 cup (21g) unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. salt
8 oz. semi-sweet chocolate, chopped
2 large eggs, at room temperature
1 tsp. vanilla extract
5 TBS (75g) unsalted butter, softened to room temperature
3/4 cup (150g) light brown sugar, firmly packed
1/4 cup (50g) granulated sugar
2 1/2 cups mix-ins (I used a medley of milk chocolate, white chocolate, and dark chocolate chips)

Stir flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.

Blend egg and vanilla in small bowl; set aside.

Melt chocolate, either in microwave or on stove, in a heavy-bottomed saucepan on low heat; stir often to avoid burning the chocolate. Set aside to cool slightly.

Beat butter until smooth and creamy. Beat in sugars until thoroughly blended. The mixture will have a sandy, granular texture. Scrape sides of bowl as needed. Blend in egg / vanilla mixture; the mixture will smooth out. Add chocolate gradually, either in a steady stream or by small additions, blending until thoroughly incorporated. The mixture will thicken noticeably.

Add dry ingredients all at once and blend on low speed, just until incorporated. Do not overmix batter. Gently fold in mix-ins. Cover dough with plastic wrap and refrigerate for at least 30 minutes; an hour is better.

When ready to bake cookies, preheat oven to 350°F. Line 2 cookie sheets with parchment paper.

Form dough balls out of 2 – 4 TBS of dough. (Some of my cookies were made of 2 TBS of dough, others out of 3 or even 4. They all baked beautifully.) Form each dough ball into a log shape and place vertically onto cookie sheets, about 1″ apart. (The cookies will spread a little during baking, but not much.)

Bake 10 minutes, or until the cookies have rounded out and are no longer in vertical log shapes. Do not overbake! It is better to underbake this cookie than overbake it.

Allow cookies to cool for up to 5 minutes on cookie sheets. Remove to wire rack to cool completely. Store in an airtight container at room temperature.

Source: Slightly adapted from Sally’s Baking Addiction



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