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Fudgy Chocolate Chip Cookies

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Submitted by SRISK

Fudgy chocolate chip cookies with melted chocolate in the dough plus extra chips and walnuts throughout. A quick-soured milk trick adds tang and tenderness to a dense, brownie-like cookie.

YIELD

48 servings

PREP

20 min

COOK

10 min

READY

30 min

These aren’t your typical chocolate chip cookies. A full cup of chocolate chips gets melted with butter and stirred into the batter, creating a fudgy, brownie-like base that’s loaded with even more chips and chopped walnuts on top of that. Double chocolate and then some.

The sneaky technique here is the quick-soured milk: regular milk mixed with a teaspoon of lemon juice and left to thicken for a moment. This creates a homemade buttermilk substitute that reacts with the baking soda, giving the cookies a slight lift while keeping them dense and chewy rather than cakey.

Chilling the dough before scooping is a must. The melted chocolate makes this batter quite soft at room temperature, and warm dough will spread into flat puddles on the baking sheet instead of holding its shape into thick, fudgy rounds.

Pro Tips

  • Melt the chocolate chips and butter over low heat, stirring constantly. Chocolate scorches fast, and burnt chocolate tastes bitter.
  • Let the melted chocolate cool slightly before mixing into the egg and sugar. Hot chocolate can cook the egg and create lumps.
  • Drop by teaspoonfuls, not tablespoons. These are rich, and smaller cookies bake more evenly in the short 8-10 minute window.
  • Pull them from the oven while they still look slightly underdone. They firm up as they cool and stay fudgy inside.

Variations

  • Use dark chocolate chips for a more intense, less sweet cookie.
  • Swap walnuts for pecans or leave them out entirely for a nut-free version.
  • Add a pinch of espresso powder to the melted chocolate for a mocha depth that intensifies the chocolate flavor.

Ingredients

1 ½ 355
½ 118
CUP ML BUTTER
or margarine
1 1
LARGE EACH EGG
½ 118
CUP ML SUGAR
½ 118
CUP ML BROWN SUGAR
packed *
1 5
TEASPOON ML VANILLA EXTRACT
1 ⅔ 394
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
¼ 59
CUP ML MILK
1 5
TEASPOON ML LEMON JUICE
½ 118
CUP ML WALNUTS
chopped

Directions

In heavy saucepan, melt 1 cup chocolate chips with butter, stirring constantly.

Beat egg with sugar, brown sugar and vanilla until creamed.

Mix in melted chocolate.

Stir flour with baking soda, baking powder and salt.

Combine milk with lemon juice stirring until thick.

Add dry ingredients to chocolate mixture alternately with milk.

Stir in nuts and remaining cup chocolate chips.

Chill dough. Drop by teaspoon onto ungreased baking sheet.

Bake at 350℉ (180℃) F for 8 to 10 minutes.

Cool on rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 51 50% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 46mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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