DIY Eats: Fudge Ecstasy Cookies

All Rights Reserved Megan Bannister

I’ve never been much of a talented baker, but ever since I can remember, my mom has always been able to come up with incredible, delicious baked creations. These fudge cookies are one of her latest marvels and I’m slightly obsessed.

Especially in this holiday season of baked goods and tasty treats, these cookies are quick, easy and perfect for gifting to anyone on your holiday list.

What you’ll need:

  • 2 cups chocolate chips, divided
  • 2 squares (2 oz.) unsweetened baking chocolate (or 6T unsweetened Hershey’s cocoa powder + 2T Crisco)
  • 2T butter
  • 1/4 cup flour
  • 1/4 teaspoon baking powder
  • Dash of salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2/3 cup sugar

Melt one cup of the chocolate chips, the butter and the unsweetened cocoa powder with Crisco. I added half of the cocoa powder and then melted for about 30 seconds before adding the other half. Stir melted chocolate until smooth. Transfer to a larger mixing bowl to cool slightly.

Add eggs, sugar, vanilla and flour mixed with baking soda and a dash of salt. Stir in remaining chocolate chips. At this point I covered the dough with plastic wrap and chilled it for about an hour. Using a small spoon, drop dough onto a greased cookie sheet.

Pre-heat oven to 350 degrees and bake for 8 to 10 minutes. The cookies may still be a bit gooey in the center, but will firm up as they cool. Let cool on cookie sheet for a few minutes before transferring to a cooling rack.

Yield: About 48 cookies 

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