Soft and chewy chocolate fudge cookies from country star Trisha Yearwood! These are bursting with chocolate chips in every bite and go great in lunch boxes!
Were you all affected by Hurricane Florence? We were very fortunate that we only got a little bit of drizzle on the day it hit landfall. As a precaution, all area schools were closed in anticipation of torrential flooding (which has devastated this area in the past). Surprisingly enough, we even got some sunshine.
Knowing that Addie would be home with us on this day, I wanted to bake something for us all to enjoy but didn’t want to take too much time in the kitchen. On rainy days, all I want is chocolate, so I thought a chocolate cookie could be the perfect dessert for us.
I found this recipe and halved it since I didn’t want or need 3 dozen cookies. Even so, I got almost 2 dozen cookies out of this batch of dough. Don’t worry, I happily gave some away to friends so we didn’t eat it all ourselves.
The cookies were soft and chewy and had wonderful bursts of chocolate chips. I ran out of white chocolate chips but know that they would have been a fantastic addition to these cookies. I bet butterscotch would have been great too.
These are the perfect cookies to put into a kid’s (or adult’s) lunchbox and are just big enough to satisfy any chocolate craving. Of course, I’m not judging if you eat 2 or 3 at a time, because I have definitely been known to do that when nobody is looking.
Hope you all stayed safe during the storm and that your loved ones are OK.
Chocolate fudge cookies
- 1 stick (8 Tablespoons) unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces chocolate chips of choice can do a mix of semi-sweet, dark, or white chocolates
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla and mix well. Turn the mixer to low and add in the flour, cocoa powder, baking soda, and salt. Mix until everything just comes together. Add in the chocolate chips. Do not over mix.
- Using a medium sized cookie scoop or two spoons, scoop out the dough and place them on your prepared baking sheets, leaving at least 2 inches between each mound of dough.
- Bake in your preheated oven for about 12 minutes, making sure to rotate the pans halfway through. The cookies may look a bit underdone after 12 minutes and that's OK - they will continue to bake as they cool.
- Allow the cookies to cool completely before serving. Store them in an airtight container at room temperature and they will keep for several days. They can also be frozen and thawed.