Double Chocolate Fudge Cookies

These chocolate cookies are nothing short of heavenly, a divine indulgence. Imagine a texture so velvety, it becomes a vehicle for the symphony of rich chocolate, decadent cocoa, and hints of espresso to dance together on your palate. Surprisingly simple to craft, these cookies are a true showstopper, destined to leave your family and friends clamoring for an encore performance! They make a wonderful gift.

Ingredients

240g/2cups all-purpose flour [unbleached, if possible]

43g/1/2cup unsweetened cocoa powder [Dutch processed, if possible]

2tsp baking powder

1/2tsp salt

454g/1lb dark chocolate, semisweet, chopped [separated, about 400g & 54g]

4 large eggs

2tsp espresso powder or instant coffee

2tsp vanilla extract

10tbs/1 &1/4 sticks unsalted butter, softened

312g/1 &1/2cups packed light brown sugar

106g/1/2cup granulated sugar

Method

1. Separate the chocolate as above. Melt the larger quantity of chocolate for 2 minutes in microwave on 50% power. Stir and return for 30 second intervals and stirring every time until melted. You can also use a double boiler, a bowl over a shallow pot of simmering water.  Set aside to cool a little.

2. Beat eggs with a fork lightly, add vanilla and mix in. Sprinkle coffee powder over eggs to dissolve, do not mix in, set aside.

3. In the bowl of a standing mixer, add softened butter and beat for a few seconds. Add the sugars and beat at medium high for about 50 seconds to combine, mixture will look like wet sand. Reduce speed to low and very gradually pour in the egg mixture until combined – this process should take about 30 -45 seconds. Scrape down the side and bottom of the bowl. 

   
   

4. On low speed add the flour mixture slowly, about 1 rounded dessert spoonful at a time until just combined. Try not to over mix. The mixture will be thick. Cover bowl with plastic wrap and set on counter for 30 minutes. 

• Oven racks should be at upper middle and lower middle as you’ll need two cookie sheets [or do in batches with one sheet.] 

  Preheat oven to: 350F/180C/Gas4

  
  

• Line baking sheet with parchment paper. place a level ¼ cup ball of dough on the sheet, leaving at least 1 &1/2 inches between the cookies.

  
  

• Press a few pieces of the remaining chocolate chunks into the top of the dough, try not to flatten your dough. Top with a little coarse salt or flaked salt. 

Bake for 10 minutes, reversing the sheets after 5 minutes. Don’t overcook these, edges should be just set and the center very soft.

Allow to cool for 10 minutes on the cookie sheet, then remove to a wire rack to cool completely. 

I don't think you will be able to resist breaking one of these cookies open before it cools. I understand, happy euphoria!