Chocolate Fudge Chunk Cookies

It’s almost Thanksgiving here in Canada and for me it’s the start of the hardcore baking season. The time of year when all baked goods are welcome, and there never seems to be enough sugar cookies or butter tarts to go around.

My colleagues at work decided to have a Thanksgiving Food Drive, with a “reward” for people who bring in non-perishable goods.  The “reward” is an afternoon tea and cookies session for the entire office and so I was asked to bring in something for people to nibble on.

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If you’re an avid baker, you’ll know that it can sometimes become tedious to bake the same recipe over and over and over again, so for that reason, I try to change it up when I bring treats to my office.  Thanksgiving conjures up images of apple pie, cinnamon, oatmeal…but it seemed so tired to me. Overdone if you will.

No, this time I wanted chocolate. Not just your run-of-the-mill chocolate chip cookies but something different. I thought I’d almost settled on something with Nutella but then it hit me: fudge!

What if I made some plain chocolate fudge, kept it in the fridge and used it as massive chocolate “chunks” in my cookies? The idea was too good to resist, so I set to work making my fudge. I found a great, super simple recipe on Allrecipes for chocolate fudge – you can even make this one in the microwave, although I made it on the stove.  (NOTE: This fudge recipe also works well with milk chocolate chips, or even white chocolate chips and cookie chunks – a personal fave)

INGREDIENTS:

  • 3 cups semi-sweet chocolate chips
  • 1/4 cup butter
  • 1 can (14oz) condensed milk
  • 1 tbsp espresso or 1 tsp espresso grounds

DIRECTIONS:

  • Line a loaf tin with plastic wrap and set aside.
  • Melt chocolate chips, butter, condensed milk and coffee in a medium saucepan on the stove on medium heat. Make sure to stir it frequently so it doesn’t burn!
  • When everything is melted and smooth (all one colour) take it off the heat and let cool slightly.
  • Transfer to loaf tin and cool completely. Store in the fridge for harder fudge, or on the counter for gooey fudge. (I would advise letting it set in the fridge for an hour or two for the maximum chocolate experience)

 

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Once the fudge was ready to go, I set to work making my usual chocolate chip cookie recipe – this is my tried-and-true, never-fail recipe for cookies with chewy centres and golden edges.  These cookies are so versatile you can add in almost any dried good (cranberries, nuts, 3 types of chocolate chips, an entire Twix bar) and they’ll taste amazing.  I found it on Allrecipes probably 6 or 7 years ago now and I must have tried baking it at least 30 different ways over the years (more sugar, less sugar, almond flavouring instead of vanilla, adding marshmallows and graham crackers)

INGREDIENTS

  • 1 cup butter
  • 1 cup brown sugar (packed)
  • 1 cup white (granulated) sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tsp hot water
  • 3 cups all-purpose flour (these cookies also taste great with whole-wheat flour!)
  • 1 tsp baking soda
  • Pinch of salt
  • 2 cups semi-sweet chocolate chips (I substituted about 2-2.5 cups of chocolate fudge)

DIRECTIONS

  • Preheat the oven to 350 degrees C
  • Cream butter and two sugars together, add eggs one at a time, then vanilla, then the hot water.
  • In a separate bowl, sift together flour, baking soda and salt and blend with butter mixture.  Only stir until everything is just blended or the cookies will be tough. Add in chocolate chunks or chips.
  • Roll into balls and bake for 9-12 minutes until edges are golden.  Take out of oven and let cool on the pan for 5 minutes, then transfer to a cooling rack.

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I very slightly underbaked my cookies so they were SUPER gooey inside and they were just perfection. Warm cookie and gooey chocolate fudge – what more could someone ask for after a hard day of work? 🙂

Happy baking!

 

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