Soft batch double chocolate fudge cookies
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Soft batch double chocolate fudge cookies

Soft, decadent double chocolate fudge cookies are what dreams are made of!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 20
Author: Eva Bakes


  • 1 cup semi-sweet chocolate chips
  • 2 Tablespoons unsalted butter
  • 1 cup + 3 Tablespoons all-purpose flour
  • 3 Tablespoons unsweetened cocoa powder I used Hershey's Dark
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 Tablespoons light brown sugar packed
  • 2 large eggs
  • 2 Tablespoons milk of choice
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup chocolate chips and/or chunks I used 1/2 cup of semi-sweet chocolate chips and 1/2 cup of dark chocolate chunks


  • Preheat your oven to 325 degrees F.
  • Line two baking sheets with silicone mats or parchment paper and set aside.
  • In a small microwave safe bowl, heat the chocolate chips and butter in the microwave. Heat in 15-20 second bursts until both the butter and chocolate chips have melted. Mix until smooth. Do not overheat this or else the chocolate will seize. Set aside.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
  • In a medium sized bowl, mix together the sugars, egg, milk and vanilla. Transfer this to the large bowl with the dry ingredients and mix until everything just comes together.
  • Add in the butter/chocolate mixture and the chocolate chips. Mix until everything is just combined.
  • Using a medium-sized cookie scoop (or two spoons or a measuring cup), drop about 1/4 cup of batter onto your prepared baking pans. Be sure to space out each mound of cookie dough at least 2 inches apart.
  • Transfer to your preheated oven and immediately turn the temperature down to 300 degrees F. Bake for 18-20 minutes.
  • Allow the cookies to cool completely before serving.


Cookies should be stored in an airtight container at room temperature and will keep for over a week. They can also be frozen and thawed.
Source: Barely adapted from Baker by Nature