Soft Batch Double Chocolate Fudge Cookies #dessert #meltinyourmouth

Soft Batch Double Chocolate Fudge Cookies #dessert #meltinyourmouth

Cautioning: Chocolate sweethearts as it were!!! These thick and chewy delicate cluster twofold chocolate fudge treats are liquefy in-your-mouth stunning and brimming with extreme chocolate fudge enhance!

Precisely two weeks prior I presented a connection on my Coconut Oil Chocolate Chunk Cookie Bars on Instagram. One of my sweet perusers (Hi, Lauren!) remarked on the post mentioning a formula for twofold chocolate treats since her sons adore them, and well, I just couldn't state no! It's quite simple to persuade me to get in the kitchen and heat a cluster of treats quickly… and when you ask pleasantly, I jump on it! So Lauren, these twofold chocolate fudge treats are for you… and each other chocolate darling out there.

These treats resemble unadulterated chocolate fudge!!! I based the mixture off my auntie taties well known "passing by chocolate treats", and after a couple of turns and changes, scored enormous! I wound up downsizing the margarine to only two tablespoons! What's more, scaling the chocolate amount up to two full mugs PLUS cocoa powder! Like I said in the first place, these treats really are for chocolate darlings just 😉

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Soft Batch Double Chocolate Fudge Cookies #dessert #meltinyourmouth


  • 1 cup + 2 tablespoons all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips, divided
  • 2 and 1/2 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 tablespoons whole milk
  • 1 and 1/2 teaspoons vanilla extract


  1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
  2. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
  3. In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
  4. Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
  5. Fold in the remaining chocolate chips, stirring until everything is just combined. (You may want to reserve a few chocolate chips to press onto the warm cookies right after they come out of the oven.)
  6. Scoop 1/4 cupfuls of the batter onto the prepared baking sheets. Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven. Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny. Press a few extra chocolate chunks on top of the warm cookies, if desired. Allow cookies to completely cool on the baking sheet before serving.

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