I have an utter obsession lately with cookies. I have a love of most desserts, but have always considered myself more of an ice cream junkie. However, lately I can’t stop stuffing my face with cookies. Let’s just put it this way…I would put Angelica Pickles to shame (Rugrats anyone?)
Well, recently while eating at a restaurant, I had the most delicious skillet cookie. It was super thick and gooey. Absolutely delicious. My daughter on the other hand had a fudge sundae. This thing was loaded to the brim with fudge and it looked amazing! Maybe it was the combination of eating one delicious dessert and then drooling over the other, but I decided I needed to immediately combine the cookie and the fudge. This way I could enjoy both of those dessert worlds. So, after we finished eating at the restaurant, we went home and I got straight to baking. A little while later the Chocolate Fudge Cookie with White Chocolate Chips was born.
Check it out!
- 2 1/8 cups flour (all-purpose)
- 2 large eggs (room temperature)
- ¾ cup light brown sugar (packed)
- 1 cup butter (2 sticks, softened, unsalted)
- ²⁄³ cup + 1 tsp baking cocoa (unsweetened)
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ tsp vanilla extract
- ¾ cup sugar (granulated)
- 2 ¼ cups white chocolate chips
- ¼ cup chocolate fudge topping (like you use on ice cream sundaes, room temperature)
- Preheat oven to 350°
- In a medium-sized bowl, combine baking cocoa, baking soda and salt.
- Next, sift the flour into that bowl.
- Gently mix the ingredients until evenly combined.
- Set aside.
- In a large-sized bowl, cream together the butter, brown sugar and granulated sugar.
- Add in the vanilla extract and beat again until fully combined.
- Add eggs in one at a time. Beat well after each one is added.
- Add in ¼ cup of chocolate fudge topping.
- Beat well until fully combined.
- Add in the flour mixture a ½ cup at a time. Allow the flour mixture to fully blend with the wet mixture in between each addition.
- Add the white chocolate chips.
- Fold them into the dough.
- Drop rounded teaspoons of the dough onto an ungreased baking sheet. Allow at least 1 ½ – 2 inches between each cookie dough drop.
- Bake for 8-10 minutes or until the center of the cookie is set.
- Remove from the oven and allow to cool on the baking sheet for 1 minute.
- Transfer to wire racks to fully cool.
- Grab a glass of milk and ENJOY!
- Try adding some regular chocolate chips or dark chocolate chunks to really kick up the decadence of this cookie.
- Do not over cook these. These are intended to be chewy.
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