Meet The Fudgiest Chocolate Cookies I ever bit into. A creation courtesy of the famous Sarabeth’s Bakery.
Welcome to another episode of cookies Kathi can’t get enough of. Also, chocolate. So much chocolate. I am pretty sure I’ve posted more recipes for full-on chocolate cookies than any other kind. What can I say? I am a chocolate girl all the way. Especially when it comes to cookies. The more chocolate a cookie can hold, the better.
One would think that after trying and falling head over heels for one recipe, there couldn’t possibly be the need for more. Not if you’re a food blogger and self-proclaimed cookieholic. The search never ends.
I don’t ever want it to. Recipes, especially when it comes to baking, are to me like that pair of shoes you didn’t really need, but you’re so glad you bought anyways. And now wear them all the time. They may even become your favorite pair.
That’s exactly what’s happened with my newest cookie find.
Every cookie recipe is so different and I could go on and on about what makes each recipe I’ve ever posted so special and unique. But since you’re probably busy the next couple of weeks, I will spare you my cookie ramblings and talk about the one at hand. Sounds good? I like it when we’re on the same page ;).
I actually stumbled upon this recipe after one of my recent cookbook hauls. I usually am the one at the library that checks out a huge pile of books and has everyone else waiting in line until I’m finally done pushing all the buttons and scanning every single bar code. Sorry people behind me. I am doing very important research.
Probably 90% of everything I drag home with me, is cooking & baking related. Shocker – I know. As I mentioned recently in my “Sprinkles” section here on the blog, there are an insane amount of beautiful brand new cookbooks that just came out. I just couldn’t wait another second to lay my eyes on some of them or another 6 weeks until it was my turn. So I turned to the Internets and ordered what I “neeeeded”.
Every single book was newly released, except for one. Sarabeth’s Bakery (The Cookbook) is one I had been wanting to get my hands on for quite some time now. While I patiently waited for my books to arrive, I kept browsing through the reviews and found today’s recipe available on the cookbook’s website. The rest is history.
Even though they look like brownies in cookie form, they are so much more. I didn’t think it was possible, but these cookies take melty chocolate goodness, fudginess, and your overall satisfaction to a whole new level. I didn’t know it existed, but if you have a thang for chocolate, you will experience your favorite ingredient like you never have before.
There’s only one important thing to do today: Eat cookies. Lots of them.
- 8 tablespoons (1 stick) unsalted butter, cut into cubes
- 9 ounces semisweet or bittersweet chocolate, finely chopped
- 3 ounces unsweetened chocolate, finely chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- sea salt for sprinkling
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- 1. Melt the butter in a heatproof bowl. Either with the help of a double boiler or in the microwave. Once melted, add semisweet and unsweetened chocolate and stir until fully incorporated and melted as well. If you use the microwave and the chocolate doesn't melt all the way, you can return the bowl to the microwave and heat in 15-second increments until fully melted. Set aside.
- 2. Sift together the flour, baking powder, and salt in a medium bowl. Whip the eggs in the bowl of your stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy, about 30 seconds. Increase the speed to high and slowly add the sugar and vanilla. Whip until the eggs are thick and pale yellow in color, about 3 minutes. Reduce the mixer speed to medium and add the melted chocolate. Change to the paddle attachment. Gradually add the flour mixture. Remove the bowl and using a rubber spatula, stir in the chocolate chips.
- 3. Using a cookie scoop, place cookie dough onto the prepared baking sheet, sprinkle with sea salt (if using) and bake for 17-20 minutes. Let cool completely on the cookie sheet before moving to a storage container.
- Cookies will keep up to 3 days stored in an airtight container or up to 4 weeks in the freezer.
Who can ever get enough of chocolate?! It’s amazing! 🙂 I’m loving these fudgy chocolate cookies, Kathi! What a perfect treat to cure my chocolate cravings!
Thanks, Gayle. You are da best!
I’ve made brownie cookies before without flour and loved them! I can almost taste the chewiness of your pretty cookies from here! Pinned!
Aww, thank you so much! Flourless cookies are amazing too – I love them all ;). Thanks for the pin as well!!
Kathi, these are ridiculously beautiful! I love the fudgy-ness of them, I can pretty much taste their texture right here, right now! And ha ha – it’s every man for himself when it comes to the library! and it’s #noshame – research is way too important to skimp on! 😉
I am glad I’m not the only one :). Thank you so much for your sweet comment, Tash! I appreciate it more than you know!
Oh my – the texture on these!! They look outrageously good! Like, I want one right now. haha So chocolatey and fudgy!! Care to send me a few?? 🙂
I wish! I think you’d love them, Ashley! Thank you so much!!
I continue to be mesmerized by your photos, Kathi! I’m already obsessed with these cookies. They look so perfectly chewy! Just gorgeous. <3
Aww. your comments are the best, Justine. You know how to make me blush ;). Thank you so much, friend!
Incredible, they have that lovely crinkly top like a brownie and oh that fudgey centre – amazin!
They sure do. Thanks, Jessica!!
Oh my god these chocolate cookies look incredible. I am just drooling here looking at the images – they definitely do look fudgy. Wish I had one to devour now!
Thank you so much, Thalia! You are too kind!
Oh Kathi, these cookies look beyond amazing! So chocolatey and fudgy and those crinkly tops are perfect! I don’ t think it gets any better than these – wow!
Totally agree – it doesn’t get much better ;). Thank you!!
You have this chocoholic absolutely mesmerized by those cookies! You are so not alone with being the lady at the library checking out tons of cookbooks. All in the name of research!
So glad I’m not the only one! Thank you so much, Leah. Chocoholics unite!
Oh my goodness, these cookies look like pure heaven! Love those crinkly tops, and you know I can’t resist a little sea salt on my cookies 🙂
I adore sea salt on top of cookies, especially when they’re as fudgy as these ones. Thank you, Denise!
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Love those crinkle-y tops!!! Yum!
Thank you so much, Nicole!
These cookies are incredible! I need these in my life!
Yes, you do. Thank you!!
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I recently had a homemade chocolate cookie that I was in love with but never got a recipe. These fudgy chocolate cookies look even more amazing so I can’t wait to give these a try!
ohhh lord Kathi, I’m supposed to be on a post-honeymoon diet, NOT drooling over your cookies in the middle of the afternoon!!! uch these look seriously incredible – pinned!
These DO look like the fudgiest gems ever. Love that crinkly top! Such a coveted quality in all my chocolate treats 🙂
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These spread like nothing I have seen! Did I not whip the eggs enough? I’ll have to make them again, because they’re delicious.