Zutaten für Deep Dark Chocolate Fudge Cookies
- Unsweetened Cocoa
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Semisweet Baking Chocolate
- Unsweetened Baking Chocolate
- Light Brown Sugar
- Unsalted Butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Chips
- Whipping Cream
- Granulated Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Deep Dark Chocolate Fudge Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Deep Dark Chocolate Fudge Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a double boiler (or a heat-safe bowl set over a saucepan of simmering water), melt 8 ounces semisweet chocolate and 4 ounces unsweetened chocolate, stirring occasionally, until smooth. Remove from heat and set aside to cool slightly.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the melted chocolate to the wet ingredients, mixing until combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips.
- Drop rounded tablespoons of cookie dough onto prepared baking sheets, leaving space between each cookie.
- Bake for 18-22 minutes, or until edges are set and centers are still slightly soft. Rotate baking sheets halfway through.
- Let cool on baking sheets for 5-6 minutes before transferring to a wire rack to cool completely.
- **For the Chocolate Ganache:**
- In a medium saucepan, heat 1 cup heavy cream, 2 tablespoons unsalted butter, and ¼ cup granulated sugar over medium-high heat.
- Stir until sugar is dissolved and bring to a gentle boil.
- Pour the hot cream mixture over 6 ounces finely chopped semisweet chocolate in a heat-safe bowl.
- Let stand for 5 minutes, then whisk until smooth and glossy.
- Let cool to room temperature before serving.
- Serve cookies with the chocolate ganache for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
52g
Fat
24g
Carbs
5g
