Friday, June 1, 2012

Double Fudge Cookies

Double Fudge Cookies

I'm really excited to share this recipe. The reason is first, this is one of my family's favorite treats, and second, I've finally perfected making the cookies moist and really fudgy. Yes, no more hard, crumbly cookie!

My idea of a perfect cookie is crisp on the outside and soft and moist inside, sort of brownie-ish. It used to be hit and miss. After several researches and experiments, I finally got it! And I consistently get the result that I want, hooray!

What's the secret? Well, secrets... I got 3 of 'em: First, use half of the butter called for the recipe and sub the other half with an equal amount of vegetable oil. So, if the recipe asks for 1 stick of butter, (which is equivalent to 1/2 cup butter, softened in room temperature, not melted!), just use half a stick and add 1/4 cup of vegetable oil. I tell you, it'll make all the difference. The second secret is underbaking it. If the recipe calls for baking for 15 minutes, I suggest taking it out 3-5 minutes early. I keep a close watch on my cookies and as soon as the edges are slightly browned, I take it out of the oven, slide the cookies onto the cooling rack, parchment paper and all, to stop the cooking process. That will keep the center of the cookie moist.
*The third secret is in the sugar-- the darker the sugar, the softer your cookie will be.
 (*New update as of 24 Apr 2013)

So there you have it! Try it and let me know what you think.

Difficulty: Medium

Prep Time: 10 minutes
Inactive Time: 20 minutes
Baking Time: 8-10 minutes per tray
Total Time: 1 hr 20 minutes
Note: If you're baking 2 cookie sheets per batch, you'll cut the baking time by 20 minutes.

Makes 5 dozens


2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 stick butter, room temperature
1/2 cup vegetable oil
1 cup muscovado sugar
2/3 cup granulated white sugar
2 large eggs, room temperature
1 tbsp vanilla extract
1/2 dark cocoa powder
2 cups semi-sweet chocolate chips (or dark chocolate chunks or mixed)


1. Preheat oven to 190*C.

2. Line cookie sheet with parchment paper.*
    *Note: I line my cookie sheets with parchment paper even if they are non-stick. That way, I can re-use the tray to bake several batches. I just slide off the cookies, parchment paper and all, onto the cooling rack, pop the sheet into the freezer for quick cooling, and re-use it to bake another batch. 

3. In a bowl, sift together flour, salt and baking soda. Set aside.

4. In a stand mixer, combine both sugar, butter, vegetable oil, vanilla extract, eggs and cocoa powder over medium speed. Gradually add the flour mixture. Then add the chocolate chips.

5. Cover the cookie dough with cling film and pop it in the fridge for 20 minutes.

6. After 20 minutes, scoop about a tablespoon of cookie dough onto the baking sheet, about 2 inches apart. Makes 12 cookies per sheet. Pop in the oven to bake for 8-10 minutes.

Here's a photo of my recent late night baking posted on instagram. For this batch, I used 1 cup of Ghirardelli bittersweet chocolate chips (60% cacao) and 1 cup (2 bars) of Galaxy milk chocolate, cut into chunks. Follow me at:
double fudge cookies -

26 May 2012


  1. Could you maybe substitute white or brown sugar for the muscovado sugar? I can't rally get my hands on any in my area, but these look so delicious.

    1. Hi, yes you can sub the muscovado with either brown or white sugar. I do it all the time, I use whatever is available in my pantry and it taste just as good. Hope you enjoy it :)