Chocolate Fudge Chip Cookies Food

CHOCOLATE FUDGE CRINKLE BISCUITS

Steps:

• Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
• Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
• Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

CHOCOLATE FUDGE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

FOOLPROOF CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
• Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

SOFT BATCH DOUBLE CHOCOLATE FUDGE COOKIES

Steps:

• Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
• In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth.
• In a large bowl whisk together both sugars and the eggs, beating until well combined. Beat in milk and vanilla. Then fold in the melted chocolate, stirring until evenly combined.
• Using a rubber spatula, fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix here!
• Fold in the remaining chocolate chips, stirring until everything is just combined.
• Scoop 1/4 cupfuls of the batter directly onto the prepared baking sheets, leaving room for spreading.
• Bake, one tray at a time, for 15 minutes, or until the edges are set and the tops are dark and shiny.
• Press a few extra chocolate chunks on top of the warm cookies and sprinkle with sea salt.
• Allow cookies to completely cool on the baking sheet for one hour before serving!

BEST DAMN CHOCOLATE FUDGE COOKIES

Steps:

• In a medium sized bowl, mix flour, cocoa powder and salt. Whisk it all together and set aside.
• In a microwave safe bowl, add butter and 1/2 of the chocolate chips or chunks. Microwave in 30 second intervals until everything is melted.
• In a large bowl, add eggs, white sugar, brown sugar and vanilla extract. Mix with a hand mixer or stand mixer until fully incorporated. Then add chocolate mixture and continue to mix together.
• Add flour mixture and continue to mix for 3 minutes until everything is well combined. Gently fold in remaining chunks/chips. Place bowl with batter in refrigerator for at least 30 minutes to chill and thicken (important).
• Preheat oven to 350° and line a cookie sheet with parchment paper.
• Scoop out batter and roll into balls (wet hands first!) about 1.5″ in diameter. Place on parchment at least 3 inches apart. With hands still wet, press batter down to about 1/4″ thick. Add additional chips or chunks to tops of cookies.
• Bake in preheated oven for 12 minutes. Remove from oven and let cool completely before removing from pan.

TRIPLE CHOCOLATE FUDGE COOKIES

Steps:

• Put chopped chocolates and butter (first three ingredients) into a sauce pan over low heat and melt.
• Once melted, remove from heat and set aside to cool slightly.
• Mix eggs, sugar, espresso powder, and vanilla.
• Add the melted chocolate to the egg/sugar batter. Mix well.
• Next add the flour, baking powder, and salt to the batter. Mix well.
• Lastly, add chocolate chips and pecans.
• Chill dough for approximately 60 minutes or until it can hold a shape.
• Line a baking sheet with parchment paper and scoop dough in small balls on paper - space about 1 inch apart from each other.
• Press dough to flatten.
• Bake at 350 for 10 minutes. No not overbake!
• When cookies are cool, drizzle melted chocolate over top of cookies if you wish!

CHOCOLATE CHIP COOKIE DOUGH FUDGE

Steps:

• Line a 9X9-inch square baking pan with aluminum foil and set aside. Do not spray.

CHOCOLATE FUDGE COOKIES

Steps:

• Mix together flour and baking powder and set aside.
• Bring a pan of water to a boil and remove from heat. Combine chocolate and butter in a heat proof bowl and set over pan of water, stirring occasionally until melted.
• In a large bowl, whisk eggs with salt , then whisk in both sugars. Whisk in chocolate mixture, then rum.
• Stir in flour to form a soft dough. Scrape dough onto a piece of plastic wrap and wrap tightly. Chill 2 hours.
• Set racks in upper and lower thirds of the oven and preheat to 350 degrees. Flour your hands and rool the chilled dough into 2-teaspoon balls. They don't have to be too neat. Roll each ball in confectioners' sugar. Arrange well apart on prepared pans and bake about 12 minutes. cool pans on a rack before removing cookies from pan

GOOEY DOUBLE CHOCOLATE CHIP FUDGE COOKIES

Steps:

• Place Butter and Sugar into a bowl and rub together with hands (always hands)
• Add egg yolk and caramel essence to the butter sugar mixture and mix together.
• Sift flour, double chocolate chips and fudge chunks then start mixing together until the mixture is lovely and smooth.
• Take two teaspoons or two tablespoons (depending on how big you want cookies to be) and place on a baking tray covered with non stick paper. Place in a preheated oven Gas Mark 5-6 for 10-15 minutes
• Once cookies are soft take them out straight away never leave in oven for a longer period as it will result in a cookie that is too hard to eat. Leave to cool on a cooling rack. Once Cookies Are Cool ENJOY !!!!!

FUDGY CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
• In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
• Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
• Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
• Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)
• Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.

CHOCOLATE FUDGE COOKIES

Steps:

• Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible. Also, watch the video in the post for easy visual instructions.To a small bowl add ground chia seeds (or ground flax seeds) and 1/4 cup water. Stir to combine and set aside. Also, preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
• To a medium-sized bowl (or food processor) add ground sunflower seeds (or almond flour), cane sugar (or granulated sugar of choice), cocoa powder, baking powder, salt, and espresso powder. Mix until there are no lumps.
• Add nut/seed butter of choice, coconut oil, vanilla extract, and the chia seed mixture. Stir (or blend, if using a food processor) until combined.
• Finally, add the dairy-free chocolate chips (or chopped chocolate) and mix with your hands until you have a smooth dough.
• Divide the dough into 8 pieces (each weighing about 50 grams / or make 10 smaller ones) and roll each piece with your hands into a ball. You can also use an ice cream scoop.
• Place the cookie dough balls on the prepared parchment paper and flatten them with your hand. Bake in the oven for 14-16 minutes. They will be still soft when you take them out but firm up once cooled. Enjoy!

CHOCOLATE-PEANUT BUTTER CHIP FUDGE COOKIES

Steps:

• Preheat oven to 350°F. Line 2 large rimmed baking sheets with aluminum foil or parchment paper. Combine chopped walnuts, flour, toasted coconut, baking powder, and salt in medium bowl and stir until well blended.
• Combine butter, chopped unsweetened chocolate, and 1 cup chocolate chips in heavy medium saucepan. Stir over low heat until butter and chocolate are melted and smooth. Remove saucepan from heat.
• Whisk instant coffee crystals and vanilla extract in medium bowl until coffee crystals dissolve. Add sugar and eggs. Using electric mixer, beat until mixture thickens, about 2 minutes. Beat in melted chocolate mixture, then chopped walnut mixture. Stir in remaining 1 cup chocolate chips and peanut butter chips. Mound 2 tablespoons dough for each cookie onto prepared baking sheets, spacing 2 inches apart.
• Bake cookies until puffed and cracked but still soft in center, about 15 minutes. Let cookies cool on sheets 10 minutes. Using spatula, transfer cookies to rack and cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)

CHOCOLATE FUDGE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
• Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

CHOCOLATE FUDGE COOKIES WITH TOFFEE & DRIED CHERRIES

Steps:

• Preheat oven to 350°F Line two heavy baking sheets, not non-stick with parchment paper and set aside. Sift flour, cocoa, baking soda and salt together in a bowl and set aside.
• In a large mixing bowl or the bowl of an electric or stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light in colour and fluffy - about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla. Stir in the flour-mixture in 3 additions, blending just until the dry ingredients are moistened. This part is really easier with a wooden spoon since the batter is quite dense. (The dough may be frozen at this point for up to 4 months; wrap securely in plastic wrap, then in a plastic freezer bag; thaw in the refrigerator without removing its wrapping before portioning the cookies and baking.).
• Drop the batter by heaping tablespoons onto the prepared baking sheets and place them in the centre of the oven, turning half way through baking.
• Bake the cookies for 15-18 minutes or until barely set in the centre and just firm around the edges. Cool cookies on tray for 3-5 minutes, then transfer to wire rack to cool completely before storing. Store in air tight containers, layered between sheets of parchment or waxed paper for up to 5 days.

FUDGE STUFFED CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 In a mixing bowl, cream together the butter and sugars until light and creamy. Add eggs, vanilla, and salt and mix well. Add baking soda and flour and mix until combined. Stir in chocolate chips.
• Press 2/3 of the dough into a foil lined, greased 9x13" pan. Se aside.
• In a glass bowl, melt the condensed milk and chocolate in the microwave, 30 seconds at a time, stirring each time, until melted and smooth. Pour evenly over cookie dough.
• Take remaining 1/3 cookie dough, and flatten between your hands, a little at a time, and lay over the fudge layer as evenly as possible. (Because the dough is sticky, it works best to spray your clean hands with cooking spray to make the dough easier to handle).
• Bake 22-25 minutes or until golden and the edges start to slightly pull away from the sides of the pan. Cool on the counter, then chill for 2 or more hours before cutting. Store tightly covered.