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.
- 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
- Preheat the oven to 375, and line a cookie sheet with parchment paper or a silicone mat.
- In a medium bowl, beat together with an electric mixer the butter, shortening and sugar. Beat for 1 full minute, until light and fluffy.
- Next, add the egg, sour cream and vanilla and beat until combined.
- 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.
- Scoop 2 teaspoons of the dough into your hand and roll into balls. The cookies do not spread, so make ‘em pretty!
- Bake for 12-14 minutes. You can slightly underbake them for a gooey center, if you like.
You really did find the perfect guy… and sounds like he is lucky, too! These look so up my alley.
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YUM these look amazing. I’ll be making them. What can, if anything, I use to substitute the shortening?
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Christina Reply:
August 9th, 2012 at 4:43 am
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!
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How sweet!
Also-these just look like pure rich deliciousness.
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I think I will need more than a dozen of these! YUM!
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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
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Awww, he’s a keeper
Haha, these look awesome!
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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.
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Christina Reply:
August 9th, 2012 at 7:43 am
Best story ever, Tara!
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I think I have just enough chocolate chips leftover from my last recipe to try these.
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aw, what a sweetheart!!!!
see also, you’re my hero. chocolate cookies scaled down to where i can’t eat a whole pound of them by myself? this, my sweet Texan friend, is why i love you. the end.
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Christina Reply:
August 9th, 2012 at 10:30 am
Aww, Heather! I love ya too! Thanks for the sweet words
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YES PLEASE! Yummers! xo
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Aw… I really like him. He reminds me of Steve. You have him trained well, my dear
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this just looks soooooooo good.
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Yup. Sounds like us. Which means, sounds like you hit the jackpot! <3
(totally forwarding this to my hubs!)
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Those look incredible! I like how “puffy” they are
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Haha omg that is too cute. What a keeper
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These sound fabulous! Great recipe
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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!
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AWW! He’s so sweet.
I have a major issue with cookies. As in I have to eat them all when they’re all warm and gooey. So this recipe sounds perfect!
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You know, these look like they would make a great breakfast. Like, right this very minute!
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What a guy! I think my husband would have just dug in! And I don’t think I could have waited to eat these!
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I agree that sometimes you do just need chocolate. Today just happens to be one of those days for me. I think Im gonna have to be making something with chocolate in it today
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Aww! That’s true love
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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
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Made With Pink Reply:
September 13th, 2012 at 1:14 pm
Hi Yvonne,
Shortening is Trex in the UK. See my comment I posted below.
Andrea @ Made With Pink
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How precious! No one in my family would think twice, haha! Those look absolutely delicious!
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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
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what a keeper! I don’t think I could have resisted eating at least half the plates worth! they look amazing!
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He’s definitely a keeper!
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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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Christina Reply:
September 13th, 2012 at 1:23 pm
Nice catch! Thanks for the correction!
Great info about UK baking products!
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Just made these. Um….YUM! Definite keeper!
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Christina Reply:
March 17th, 2013 at 8:13 pm
Thanks, Rachel! I’m so glad you liked them
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