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Chocolate Fudge Cookies
Slightly adapted from Joy of Baking
Makes 3 dozen cookies, depending on the size of the cookies.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon Salt
- 1-2 teaspoon Baking powder
- 1 1/2 cups Chopped Nuts (walnuts, pecans)
- 6 ounces Chocolate chips or similar
Instructions
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Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
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In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking powder, salt and mix. Add the pecans and both chocolate chips; mix until just combined.
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Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through until the cookies are set about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.
Recipe Notes
I am not an expert, but as I learned these are little different than your average cookie, thicker, more chewy but soft like cake.
What could go wrong if the cracks do not show at all?
- The oven isn't hot enough. (it needs to set the top before the middle's fully risen)
- Not enough leavening (it needs to be strong enough to crack the top once it's set)
- Using a single-acting baking powder (double acting gives extra rise when it gets heated)
- Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)
- Making too thin of cookies (you need enough mass in the middle so it finishes cooking after the top's set).
- Mixing the dough too much (you don't want to develop gluten; it needs to be tender enough to crack easily)