Chocolate Fudge Cookies
These are becoming increasingly popular at my bakery. I eat one every weekend
These are becoming increasingly popular at my bakery. I eat one every weekend
- Carbohydrate 60.6794583333333 g
- Cholesterol 58.6208333333333 mg
- Fat 21.4589583333333 g
- Fiber 5.03541661153237 g
- Protein 7.09733333333333 g
- Saturated Fat 12.5885083333333 g
- Serving Size 1 1 Serving (103g)
- Sodium 277.116666666667 mg
- Sugar 55.644041721801 g
- Trans Fat 1.86299166666667 g
- Calories 453 calories
Step-by-step
- Put brown sugar and butter in a bowl and mix together until fluffy.
- Bring the speed down to slowest or near slowest and add one egg at a time with 20-30 seconds between each egg.
- Now pour everything into the bowl and use the kneader to knead the dough for about 5 minutes or until it's completely mixed.
- Make balls of your desired size and press down with your palm (I always make 100 gram cookies).
- Bake for 10-12 minutes at 190°C
Unlike a traditional drop cookie that relies on granulated sugar for crisp edges, this formulation uses a heavy proportion of brown sugar to mimic the dense, moisture-retaining interior of a fudge square. Achieving the signature fudgy crumb depends entirely on how much air incorporates into the initial fat-sugar mixture during creaming. Creaming butter and brown sugar until distinctly fluffy creates microscopic pockets that capture steam during baking, ensuring the cookie retains a tender center instead of baking into a solid block.
- Incorporate eggs incrementally at the lowest mixer speed, allowing twenty to thirty seconds between each addition to prevent the emulsion from breaking and separating the fat.
- Scale portions to precisely 100 grams each to guarantee uniform baking times across the sheet pan.
- Maintain an oven temperature of 190°C, removing the items when they reach ten to twelve minutes even if they appear slightly underbaked in the exact center.
- Substitute a stand mixer fitted with a paddle attachment if an industrial kneader is unavailable, mixing just until the heavy flour addition disappears.
Properly cooled batches store effectively in an airtight container at room temperature for up to five days. Monitoring the internal moisture retention prevents the exterior from hardening prematurely during the initial cooling phase on the wire rack.
