Double Fudge Cookies

These are my favorite chocolate chocolate chip cookie.  You can even mix the fillings up a bit and include peanut butter chips instead of Oreos, or use more chocolate chips!  Or use dark chocolate cocoa instead of regular cocoa.  I love my cookies chewy and this one when baked per the directions below makes a chewy, decadent chocolate chocolate chip cookie.   If I have to have a chocolate cookie (sorry, I’m a oatmeal/raisin/cranberry cookie kinda gal!), then this one is it.

Double Fudge Cookies
yield 24 cookies

1 cup unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract
2 cups AP flour
1/2 cups cocoa powder (I prefer Ghirardelli)
1 tsp baking soda
1/4 tsp. salt
1 cup semi-sweet chocolate chips
1 cup crushed oreo cookies

1.  On medium speed, mix the butter, sugar, eggs and vanilla 2-3 minutes, or until fluffy.  Add flour, cocoa powder, baking soda and salt until just combined.
2.  Fold in chocolate chips and oreos.
3.  For easier scooping, refrigerate cookie dough 1-3 hours.  I use a 2 Tbs. scoop (medium scoop) for my cookies.
4.  Preheat oven to 350 degrees and bake 10 minutes.

Freezing cookies:  Drop dough balls onto a cookie sheet with sides lined with parchment paper or silicone liner.  Freeze about 30 minutes and seal in a freezer bag until you want to use them.  Bake directly from freezing and allow 1-2 minutes more of baking time.

Recipe from: Tasty Kitchen.com

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Comments

    • narfing says

      You can substitute other items if you don’t have oreos – but oreos give them a nice texture and flavor. We made them with Nestle dark chocolate and mint chips once. Delicious! My 4 year old and I are suckers for anything that is chocolate mint. :-)

  1. Jenna says

    Okay, first these look/sound really good. My problem, I tend to get a desire to bake either at night or when my baby is napping; therefore am not tying to run out for unsalted butter. I know totally my own fault for just not picking some up, I just never remember. But I’m actually commenting to ask, if you happen to have an answer, as to why half of recipes call for unsalted butter but then the rest just call for regular old salted butter?

    • narfing says

      I’m sorry… I guess wordpress stopped emailing me comment notifications for no reason or I would have replied much sooner!

      You could possibly use salted butter and omit some of the salt that is required in the dry ingredients.
      What recipes use salted butter that you have? The only one I have is for a hard sugar cookie used for fancy decorating, but the rest of the recipes I have are usually unsalted butter so you can control the amount of salt put into them. Did you make these yet? Can’t wait to hear!

    • narfing says

      Thanks Jamie! And thank you for visiting. Aren’t they pretty? Always awesome when they are tasty too and versatile. My son and I tried these with a bag of Nestle’s dark chocolate and mint chips. Fantastic.

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