Our church community group had a cookout last night to kick off the break for summer and you know I had to sign up to bring dessert.
After thinking about whipping up a tried and true recipe, I decided to go with something I had been eyeing to make for a while now, and boy did it pay off.
Who doesn’t love cookies that include the words double chocolate and salted? Sweet and salty? Hi-yooooo!
These babies require chill time in the fridge for 4 hours or even overnight so take that into account when you put these on your weekend line up.
They were a big hit… and it’s never a bad thing when I impress the husband. Happy Baking!
Double Chocolate Salted Fudge Cookies
*adapted from How Sweet Eats
6 Tbsp unsalted butter
2 c. dark chocolate chips
1/2 c. bittersweet chocolate (I used chips with 60% cacao)
1/4 c. semi-sweet chocolate chips
3/4 c. granulated sugar
2 tsp vanilla
1/4 c. plus 2 Tbsp all purpose flour
1/4 c. whole wheat pastry flour
3 Tbsp cocoa powder
1/4 tsp salt
1/4 tsp baking powder
Course Sea Salt for sprinkling
*optional: additional chocolate for melting and chocolate sprinkles (Side note: I used about 1/4-1/2 c semi-sweet chocolate chips and 2 Tbsp butter for the dipping chocolate.)
In a large microwave safe bowl, place butter, 1 c. dark chocolate chips, bittersweet and semi-sweet chocolate. Microwave in 20-30 second increments until melted, stirring in between. Set aside to allow to cool completely.
Put your sugar and your eggs in your mixer, beat for a couple of minutes until light and fluffy. Add vanilla and cooled bowl of melted chocolate. Beat until combined.
Sift your flours, cocoa powder, salt and baking powder. Place in mixing bowl and mix by hand with spatula until just combined. Being careful not to over mix. Fold in remaining cup of dark chocolate chips. Cover mixing bowl with plastic wrap and set in fridge for at least 4 hours.
Once you are ready to make your cookies, pre-heat oven to 350 degrees, remove chilled dough, wet hands and roll dough into 1-inch balls and place on non-stick baking sheet or parchment paper, press down to flatten slightly and sprinkle each with course sea salt. Refrigerate dough in between batches. Bake for 8-9 minutes. After removing, sprinkle each with a little more sea salt and set aside to cool. Once cool, remove from cookie sheet and place on cooling rack or wax paper if you plan to dip into chocolate and add sprinkles. Leave them be or dip half into melted chocolate and adorn with sprinkles.