Sunday- delicious and comforting Chinese food that I made for lunch already filled their stomachs and everybody was craving something sweet. I love simple, easy and relaxing Sundays- we sit at the table, talk, laugh, munch, fight who is going to get the last bite and all the usual stuff that family can do around dinning room table.
My family is on sweet tooth side, so we always have something to satisfy those cravings, even if it's bread with honey we are still happy. What my kiddos didn't know, that I made night before soft dough for these yummy, chewy, thick fudge cookies. Most of the time while they are sleeping, I finish up my nightly routine and head over to kitchen to cook, or to prep food for the next day. That is the only time when I can focus, relax and at the same time develop the recipe or in this matter make a tweak or two on the original one. You all know that I am not a baker, like sweet kind of baker. However I can make decent cookies or simple dessert in 10 minutes-and no, taking a spoonful of nutella is not a dessert although I found it very satisfying many, many times in the wee hours.
Like I said I made just a few tweaks on original recipe from Joy of baking. I adore Stephanie's side and videos. She inspiring me at least to try to make some baked goodies, and what I love the most is the explanation that she give in her videos. I will leave the link on the bottom so you guys can check it out.
Anyhow...my friends, these were a HIT! 3 out of 4 kids loved the cookies. My oldest son (aka party pooper) loves thin, crunchy cookies- I mean I don't blame him because I assume that many love that crunch in the cookies but sometimes I do love soft texture and little bigger bite. He tried these, but wasn't into them.
I made two batches and in first one I didn't add instant coffee but I loved the idea, hey coffee lover over here- so second one was with just a little aroma of coffee, which was fantastic with cup of homemade latte that I had yesterday afternoon.
Also it took a little practice to make them perfect but to be frank with you I loved the homemade look, with all the cracks on top of the cookies, and they were so glossy and just perfect if you love thick full of chocolate cookies, although I would say that you could make them bit thinner, maybe I went overboard with the thickness.
These are cross between cookies and cake, so they should be just little thicker in general.
Chocolate Fudge Cookies
slightly adapted from Joy of baking
- 2 cups chopped chocolate (whatever you have or like)
- 4 tablespoons butter, room temp.
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee powder *optional
- 3/4 cup Dutch Cocoa powder
- 1 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup Chocolate Chips
- Melt the chocolate and butter in a heat proof bowl placed over a saucepan of simmering water. Stir to combine and until smooth in texture. Remove from heat and set aside to cool to room temperature.
- In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes.
- In a medium bowl, mix the cocoa powder, flour, baking powder, instant coffee powder and salt-sifting would be great to get rid of unwanted lumps Slowly add the dry ingredients and continue mixing until incorporated.
- Add in the eggs and sugar pure vanilla extract and mix to incorporate, then add melted chocolate, mix until it is smooth in texture.
- Fold in the dry ingredients by adding wet mixture to flour mixture, and gently fold until all incorporated.
- Stir in Chocolate Chips and if you like you may add some nuts if you desire.
- Cover the bowl with plastic wrap and refrigerate the batter just until firm, about 45-60 minutes but it could be in the fridge even overnight.
- When you take it out of the fridge it will be firm and you can take your ice-cream scoop or a round tablespoon and just add amount of cookies that you would like to bake. My baking pan is standard rectangular pan so I just added 9 cookies per pan, lined with parchment paper before baking.
- Preheat the oven on 350-375F, depending on your oven.
- Once on the baking sheet, form the cookies. You may add less or more to be thicker like mine.
- Bake between 10-14 minutes, depending again on your oven and the thickness of your cookies. DO NOT over bake them. When the cracks start to show, it is done, so check after 10 minutes and see if they need bit more time. Pull them out and let them cool down on the baking pan for about 10 minutes until they are set and ready for you to move them on a cookie rack to cool completely.
- Nuts- you can add them if you would like, and any nuts that you desire. I didn't have any at that time so I left them out completely. I can imagine that they would make wonderful addition and little crunch.
- I am not an expert but as I learned these are little different than your average cookie, thicker, more chewy but soft like cake.
- If you would like to see a video how to make them click on the link above the ingredients.
Thank you all for stopping by! I wish you wonderful beginning of the week!