Chocolate Fudge Cookies

Sometimes, you just need chocolate.  It can be for celebratory reasons, or it can be because you had a bad day.  Chocolate is for the good times and also for the low times.  In the midst of summer, when we’re drowning in watermelon and peaches, I made a decadent chocolate cookie for no good reason, really, except to show my love.  The Mr. loves chocolate desserts more than anything, and I loved to surprise him with a batch of rich double-chocolate cookies.  I crammed equal parts cocoa powder and flour into this cookie for maximum chocolate punch.  And then, because that wasn’t enough, I poured in chocolate chips.

I left them to cool on a plate in the kitchen while I headed out to get my hair cut.  I sat smugly in the barber’s chair for the next hour, thinking of how happy he would be when he came home from work and found them—chocolate nuggets with a fudgey center would surely make his day.

I got home and immediately peeked at the plate of cookies:  UNTOUCHED.  What the heck?  Would it be too dramatic if I said I was heartbroken?  Would I be too needy if I admitted I was full of fear that he preferred another woman’s cookies to my own?  I ran to find him to demand an answer.  Why didn’t he touch the cookies?!:  Because he didn’t know if I took a photograph for the blog yet.

And that, my friends, is why I’m marrying him.


4.0 from 1 reviews
Chocolate Fudge Cookies
 
Makes 1 dozen.
Ingredients
  • 3.5 tablespoons of unsalted butter, softened
  • 2 tablespoons shortening
  • ½ cup sugar
  • 1 large egg
  • 1 tablespoon sour cream*
  • ½ teaspoon vanilla
  • ½ cup cocoa powder
  • ½ cup flour
  • ¼ teaspoon salt
  • ⅓ cup chocolate chips
Instructions
  1. Preheat the oven to 375, and line a cookie sheet with parchment paper or a silicone mat.
  2. In a medium bowl, beat together with an electric mixer the butter, shortening and sugar. Beat for 1 full minute, until light and fluffy.
  3. Next, add the egg, sour cream and vanilla and beat until combined.
  4. In a small bowl, whisk together the cocoa powder, flour and salt. Pour this mixture over the wet ingredients and beat until just combined--do not overmix. Stir in the chocolate chips gently.
  5. Scoop 2 teaspoons of the dough into your hand and roll into balls. The cookies do not spread, so make 'em pretty!
  6. Bake for 12-14 minutes. You can slightly underbake them for a gooey center, if you like.
Notes
*You can substitute an extra tablespoon of butter for the sour cream.

 


Comments

    • says

      Hi Tabitha: You may use all butter in place of the shortening, but your cookies will spread and be thin instead of thick & fudgey. Still delicious, though. Be sure to watch them in the oven: they should cook 2-3 minutes faster, too. Happy baking!

  1. says

    that’s a man who is a KEEPER! My hubs does the same – will not touch things unless I tell him expressly, he can have it. Sometimes I’m like, well why didn’t you try the xyz and he’ll say, because I wasn’t sure if it was done with its photos yet. My 5 yr old is the same! They learn young :)

  2. says

    Aaah, mark of a good one! The other night my boyfriend and I were out to dinner for our anniversary, and as our appetizers came, he went to dig in, stopped, and said, “Wait. Are we blogging this?” I almost got up and hugged him right there, haha. :)

  3. says

    That’s the kind of story that just makes my heart melt, what a guy! But then he does get to have you making cookies for him so I think that really he’s the lucky one!

  4. Yvonne says

    Hi Christine

    They look yummy. Do you know if I can substitute shortening for more butter as we don’t have this in the UK?

    Thanks yvonne

  5. says

    How cute is that?! Your soon to be husband definitely sounds like a keeper, and I am definitely going to have to try these cookies!
    ~Lori

  6. says

    I made these tonight and they’re great. A real chocolate fix that’s very rich and not too sweet.

    One thing though – the recipe calls for chocolate chips, but you haven’t included them in the directions. I just assumed you added them in at the end once the flour and cocoa powder were mixed in.

    And for the person who lives in the UK that was wondering about shortening – I live in the UK (originally from Canada) and we do have shortening here – it’s sold under the brand name Trex. Shortening is basically just vegetable fat. If anyone else is interested about UK & US ingredient substitutes / equivalents you can view my list here: http://www.madewithpink.com/p/food-translations.html

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