This is my third chocolate fudge cookie recipe on the blog (there’s this one, and that one), and I won’t be surprised if there are more that I forgot about. While I’m deeply in love with all my recipes, I will never stop looking for new ones to satisfy my crazy sweet tooth.
These cookies are sold in my favorite bakery Delicatessen, and I finally got the recipe! An interesting thing about these cookies is that rather than rolling the dough into balls, it is spread into a pan, then cut into squares. This method is easier and quicker.
Once they are ready, you’ll have to try and control yourself not to eat the whole batch immediately. They are dangerously addictive with a deep chocolate flavor and bits of chocolate crunch.
- 210 g (7.5 oz) bittersweet chocolate, coarsely chopped
- 1/4 cup (1/2 stick/55 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 2 eggs
- 3 tablespoons (18 g) cocoa powder
- 1/4 cup (35 g) cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 115 g (4 oz or 2/3 cup) coarsely chopped chocolate (a combination of milk and dark chocolate is the best)
Line a 9×9-inch baking pan with parchment paper or aluminium foil, leaving enough overhang on the sides to easily remove the mixture once it has set. You need a baking pan to make these cookies because rather than rolling the dough into balls, it is spread into a pan, then cut into squares.
Place 210g bittersweet chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until melted and smooth. Remove from heat. Alternatively, melt in the microwave. Add the sugar and mix, then add the eggs, and mix until combined.
In a small bowl combine cocoa powder, cornstarch, baking powder, and salt. Add it to the chocolate mixture and whisk just until combined. Stir in 115 g chopped chocolate. Spread mixture evenly into prepared pan. Cover and refrigerate for at least 2 hours or until firm.
Preheat oven to 300F/150C. Line 2 large baking sheets with parchment paper.
Lift the mixture out of the pan using the parchment paper and cut into 36 squares. Place the squares on the baking sheets 2-inch/5cm apart (there's on need to shape them into balls).
Bake for 10-12 minutes. The cookies should stay soft and brownie-like in the center. Overbaking will make them dry. Allow cookies to cool on a wire rack.
nabilaJune 28, 2018 at 11:46 am
what happens if you roll into balls instead?
ShiranJune 29, 2018 at 4:51 am
You can do that instead 🙂 But you’ll still need to chill the dough because it would be too soft.
Namrata KumarNovember 25, 2018 at 1:42 am
What can I use as a replacement for corn starch?
ShiranNovember 27, 2018 at 6:00 am
You can use all-purpose flour but keep in mind that the texture will be different.
Hiba KhanMarch 17, 2019 at 12:48 pm
After baking though, will the squares remain squares? Or will they take the shape of round cookies like your picture
ShiranMarch 20, 2019 at 6:47 am
They will look similar to mine, because they will spread.
RussellNovember 26, 2019 at 4:00 pm
They look delicious. Cant wait to try them. Is the consistency when cooked still like a cookie or do they have a brownie mouth feel? Thanks!
ShiranNovember 28, 2019 at 10:57 am
It’s a little bit of both!
SimaDecember 14, 2020 at 11:53 pm
Hi Shiran, why is the baking temperature so low? Can I bake them at 350?
ShiranDecember 16, 2020 at 4:00 am
Hi Sima, I recommend sticking to the recipe for the best result.
GinaApril 3, 2021 at 10:24 am
Hi Shiran. These look delicious. Just wondering if one would be able to freeze these? & if yes, in their dough / cookie form? Thanks so much:)
ShiranApril 20, 2021 at 1:54 pm
Hi Gina, both ways work well! You can freeze the dough or the cookies after they’re baked. You can even freeze cookie the dough balls and bake them directly from the freezer.