DOUBLE CHOCOLATE FUDGE COOKIES

Sometimes I like to do nice things. Like pay-forward someone’s order st Starbucks, help an elderly person reach the top shelf at the store, or bake cookies for my neighbours because they’re awesome and so lovely…and we were a week late on paying the rent.

And with a load of chocolate chips and cocoa left over from a Mary Berry chocolate cake I made over the weekend, I set about making some double chocolate chip fudge cookies.

I really like the process of this recipe, seeing the mixture change from a boring floury mess to a thick, full of flavour cookie mix thanks to the addition of hot coffee. Adding the coffee gives the bitterness of the dark chocolate a boost, while matching nicely with the vanilla essence. By mixing up your chips, you get a variety of textures and the full chocolate sweetness spectrum in one mouthful.

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The feedback I’ve had about these has been incredible. Through muffled, full-mouthed “oh my gods” to heart-filled text messages declaring these “damn fine…seriously so yummy”, I guarantee that this will be an instant hit in your household.

INGREDIENTS

1 cup BUTTER (half melted, half room temp)
1½ cups SUGAR
2 teaspoons VANILLA ESSENC
2 EGGS
3 tablespoons STRONG COFFEE
2 1/2 cup PLAIN FLOUR
½ cup COCOA POWDER
1 teaspoon BAKING SODA
½ teaspoon SALT
2 cups CHOCOLATE CHIPS (1 cup milk chocolate nibs, 1 cup dark chocolate discs)

Preheat the oven to 375F. Cream both butters together with an electric whisk with the sugar, and vanilla until creamy and fluffy. Add the eggs one at a time and mix again.

In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly add the flour mixture to the butter mixture and combine until one uniform colour. Add the coffee, and watch the mixture transform! Stir in the chocolate chips.

With wet hands (keep a bowl of cold water to hand), roll balls of the dough until satsuma sized balls and place evenly on a baking sheet lined with parchment paper. Bake for 8 -10 minutes and transfer onto a cooling rack- but keep the cookies on the parchment paper so they don’t get criss-crossed bottoms.

Once cool, enough with a glass of cold milk and a huge grin. Because if ever a cookie was made to be with a glass of cold milk, it is this cookie.

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