I love baking for people. Especially when it’s just another excuse for me to eat more chocolate.

These cookies remind me of the ones I used to have when I was younger. I’d go to Quiznos which is a fast food sandwich and soup place and I would order their giant chocolate fudge cookie and request they put in in the oven to get it nice and gooey like it was freshly baked. I’d make my mom drive me to Quiznos at least twice a week after school just to get that cookie.

So when I got a request from someone to send them chocolate fudge cookies I was excited to recreate the same chocolate overloaded cookie that I enjoyed dearly as a child.

Chewy, fudge-y, moist, decadent cookies with dark, semisweet, and a touch of milk chocolate in them make them the mecha of chocolate cookies. This time you can’t detect the coffee but it plays as a relavent backdrop into making these so rich and intense yet not too rich and intense where it stops you from eating just one.

Triple Chocolate Fudge Cookies:
Ingredients: (makes 18)
1 cup all-purpose flour
1/4 cup dutch-process cocoa powder
1/4 cup dark cocoa powder (such as Hershey’s special dark)
1/2 teaspoon baking soda
1/2 teaspoon instant coffee
1/2 teaspoon salt
1 stick cold butter, cut into 1 inch cubes
1/2 cup + 1 tablespoon semisweet chocolate chips
1 1/2 teaspoons vanilla extract
2 eggs
1 1/4 cups sugar
1 cup semisweet chocolate chips
1/2 cup milk chocolate chips
Directions:
Preheat oven to 325. In a medium bowl set over a pot of barely simmering water stir the 1/2 cup + 1 tablespoon semisweet chocolate and the butter until smooth, set aside to cool. In a small bowl whisk together the flour, cocoa powders, baking soda, salt, and instant coffee then set aside. In a stand in mixer with a fitted paddle attachment cream together the sugar and eggs. Then add in the vanilla. When that’s mixed in, add in the melted chocolate/butter mixture until combined. Then, slowly add in the flour/cocoa mixture until combined. (The batter will be more like a brownie batter but that’s okay). Fold in the 1 1/2 cups semisweet/milk chocolate chips with a large spatula or spoon. Scoop out dough with a 2 tablespoon cookie scoop and place 2-inches apart on a baking sheet lined with parchment paper (I made my cookies in two different batches). Bake 12 minutes. (The outside will be set but the centers should still be soft and slightly under-baked.) Let cool on baking sheet for a couple minutes then transfer to a cooling rack. Enjoy!