Chocolate fudge cookies
Soft and chewy chocolate fudge cookies from country star Trisha Yearwood
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
- 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.