David's Double Fudge Cookies
These are extremely fudgy chocolate chip cookies from a recipe attributed to Guglhupf Bakery in Durham.
Servings 24 or more cookies
Cost 5
Ingredients
- 1 pound semisweet chocolate chopped
- 6 tablespoons butter (unsalted or salted (84 grams)
- 4 large eggs
- 1 ⅓ cups sugar (270 grams)
- 1 teaspoon vanilla
- ¾ cups all-purpose flour Trader Joe's gluten free flour can be used
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup chocolate chips
- ½ cup chopped nuts
- Small candy bars (fun around Halloween) optional
Instructions
- Preheat oven to 350 degrees. Line 2 or 3 cookie sheets with parchment paper.
- In the top of a double boiler, combine semisweet chocolate and butter and melt over simmering water. Alternatively, melt gently in the microwave using a low setting and stirring often. Let cool slightly. It shouldn't be too warm when you add it to the egg mixture.
- Combine the eggs and the sugar in a large mixing bowl and beat with an electric mixer until thick and pale. Add the melted chocolate-butter mixture and vanilla and beat until mixed.
- Mix the flour, baking powder and salt together in a small bowl, then stir into the chocolate mixture. Fold in chocolate chips and nuts. If for some reason your dough is too soft too scoop (mine wasn't, but it happens with some recipes), just let it sit for a few minutes and it should thicken slightly as it cools.
- Drop the batter by heaping tablespoonfuls onto the parchment paper lined cookie sheets, spacing them about 2 inches apart. Bake until cookies are puffed and their surface cracked, about 10 minutes.
- Optional: About 2 minutes before you feel the cookies are going to be done (the 8 minutes mark), stick a fun size candy bar on top. Let the cookies finish baking.
- Slide parchment off tray and onto the counter and let cookies cool for about 10 more minutes. Carefully remove and put on a rack.
Notes
David's Notes: I used Ghirardelli 60% cacao semisweet chocolate chips for the semisweet chocolate (about 2 ¾ cups is a pound) and Ghirardelli milk chocolate chips for the chocolate chips. I used self-rising flour and omitted the baking powder and salt. I also increased the flour to 1 cup, since the batter was very loose. I melted the semisweet chocolate in the microwave oven at 50% power for 1 minute, then stirring and repeating until the chocolate melted, then stirring in the butter. I refrigerated the batter overnight and baked the cookies the next day. All of these changes and they still some of the best cookies I have ever baked!